Cinnamon Raspberry Swirl Cupcakes
Cinnamon Raspberry Swirl Cupcakes
ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- ½ cup milk
- 1 cup fresh raspberries
- ½ cup caramel sauce
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
- 3.
In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 4.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla bean paste.
- 5.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- 6.
Gently fold in the fresh raspberries, being careful not to overmix.
- 7.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- 8.
Using a toothpick or skewer, swirl 1 teaspoon of caramel sauce into each cupcake, creating a marbled effect.
- 9.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 10.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- 11.
Drizzle each cupcake with additional caramel sauce and sprinkle a pinch of cinnamon on top.
