• Prep Time: 30 minutes
  • Cooking Time: 20 minutes
  • Serves: 20

Raspberry Swirl Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • For the cupcakes:
  • 150g (about 1 punnet/5.5oz) raspberries (frozen or fresh), pureed and strained (about 1/2 cup strained puree)
  • 295g (about 2 cups + 1 tbsp) plain flour
  • 4 tbsp cornflour (cornstarch)
  • 2/3 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 tsp pure vanilla extract
  • 350g (1 3/4 cups) granulated sugar (I used caster)
  • 4 tsp baking powder
  • 1 tsp salt
  • 170g (1 1/2 sticks butter), softened but still cool (I used salted, add 1 tsp salt if using unsalted)
  • Optional: 50g raspberries, chopped
  • For the icing:
  • 150g (about 1 punnet/5.5oz) raspberries (frozen or fresh), pureed and strained (about 1/2 cup strained puree)
  • Finely grated rind of 1/2 lemon
  • 1/4 cup sugar (50g)
  • 340g (1.5 cups) butter (preferably unsalted, I used salted and found it too salty in this case)
  • 255g (9oz/1.5 cups of chips) good quality white chocolate (min 30% cocoa solids, do NOT use baking chocolate), finely chopped
  • Optional: Fresh raspberries for decoration


Preheat the oven to 180°C (350°F). Line two cupcake trays with cupcake papers.
Triple sift flour and cornflour together in a medium bowl.
Make sure milk and eggs are room temperature.
Pour raspberry puree, milk, egg whites, and vanilla into a medium bowl and mix with a fork until blended.
Mix flour mixture, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 & 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute. Optional: fold in extra chopped raspberries at this point.
Fill cupcake papers 3/4 full with batter (an ice cream scoop helps with this).
Bake until toothpick/skewer inserted in the center comes out clean, about 20 minutes. Cool in tin for 5 minutes, then carefully remove from tin and cool completely on a wire rack.
Pipe icing mixture above, store iced cupcakes in fridge, removing 15 minutes before serving to allow icing to soften slightly. Icing will melt if left at room temperature for too long.

For the icing:
Prepare the icing ahead of time as it will need to be chilled before whipping. Place butter and white chocolate in a large saucepan and melt over low heat, stirring regularly until smooth (the solids may separate but this is okay).
Remove from heat and cool for 10 minutes, then chill in the fridge until solid, about 3 hours. If you are impatient like me you can stick it in the freezer for about half an hour.
Place raspberry puree, lemon rind and sugar in a small saucepan on medium/low heat and simmer until mixture has thickened and darkened slightly, about 10-15 minutes.
Remove from heat and cool for 10 minutes, then chill in the fridge for at least half an hour. (You can skip this step and replace this with 1/3 cup raspberry jam to save time)
Before you are ready to decorate your cupcakes, remove white chocolate mixture from fridge at least 30 mins ahead of time to allow it to soften slightly.
Place white chocolate mixture in a large mixing bowl and beat on high with an electric mixer until very light and fluffy.
Place 1/3 of the mixture in a separate bowl and fold in raspberry mixture or jam until combined.
Prepare a large piping bag with a star tip, fill one side along the length of the bag with the raspberry icing and the other side with plain white icing and pipe over cupcakes in a spiral motion. (About 1 part pink to 2 parts white icing will work best)
Optional: Top cupcake with fresh raspberry for decoration.

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