Raspberry Swirl Cupcakes {Video}

Raspberry Swirl cupcakes 10

Okay, so I have a bit of an obsession with cupcakes… does it show? πŸ™‚ And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try!Β  It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! πŸ˜‰ It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!

Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!

Yields 24-30 delightful cupcakes

Ingredients

  • 1 1/2 cups (3 sticks) salted butter{softened}
  • 1 bar (8 ounces) cream cheese{softened}
  • 3 cups sugar
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp salt
  • The zest of 1 orange
  • Β The zest and juice of 3 lemons
  • Raspberry Preserves

Icing

  • 2 sticks butter{softened}
  • 1 pkg cream cheese{softened}
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1tbs pure vanilla extract
  • 6-8 cups powder sugar

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
  4. Cool 10 minutes in the pan. Then cool completely on a wire rack.
  5. In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
  6. Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
  7. Enjoy! πŸ™‚

[vimeo 69923418 w=620 h=348]
Raspberry Swirl cupcakes 9Raspberry Swirl cupcakes 1

Raspberry Swirl cupcakes 4
Raspberry Swirl cupcakes 8
June 26, 2013

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11 Comments

  1. Reply

    Clouds of Colour

    July 9, 2013

    Oooooh yum how delicious!

  2. Reply

    Sarah

    July 9, 2013

    Oh my! Cutest baker’s EVER! πŸ˜€

    • Reply

      Sarah

      July 9, 2013

      (without an apostrophe… I tried to take it out before it posted, but that doesn’t work apparently. :P)

      • Reply

        Rachel

        July 9, 2013

        πŸ˜€ They are my favorite bakers! πŸ™‚

  3. Reply

    Erica Lea | Buttered Side Up

    July 9, 2013

    Awww…I really enjoyed that video! It’s so awesome that you include your siblings while you cook. And these cupcakes sounds really good. πŸ™‚

    • Reply

      Rachel

      July 9, 2013

      Thanks, Erica!! I love having them with me in the kitchen. It is lots of fun! πŸ™‚

  4. Reply

    Nicole

    July 9, 2013

    Can’t wait to try the cupcakes! Your siblings are adorable, loved the video!!

    • Reply

      Rachel

      July 9, 2013

      Thank you, Nicole!!

  5. Reply

    somethingsage

    July 29, 2013

    Beautiful! Loved the video. Such cuteness! Such sweetness. Such finger-licking deliciousness. Really great job, Rachel!

    • Reply

      Rachel

      July 29, 2013

      Thank you, Sage! There was definitely a whole lotta finger-licking going on with all these kids. πŸ˜‰

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