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Blue Raspberry Swirled Cupcakes

Blue Raspberry Swirled Cupcakes are bright, fun, and full of fruity flavor. Made with a blue raspberry cake base and finished with a beautifully piped swirl of blue and white frosting, these cupcakes are as gorgeous as they are delicious. A fresh raspberry baked inside each cupcake adds a sweet, tart surprise that pairs perfectly with the colorful frosting on top.
Prep Time20 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 10 minutes
Servings: 24

Ingredients

For the Cupcakes

  • 1 package Pillsbury® Moist Supreme® Blue Raspberry Flavored Premium Cake Mix
  • 1 1/4 cups water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 4 large egg whites
  • 48 fresh red raspberries divided

For Decorating

  • 1 container Pillsbury® Creamy Supreme® Classic White Frosting
  • 1 container Pillsbury® Creamy Supreme® Blue Raspberry Flavored Frosting

Instructions

  • Preheat oven to 350°F and line 24 muffin cups with paper liners.
  • Prepare the cake mix according to package instructions using water, oil, and egg whites.
  • Divide the batter evenly among the muffin cups.
  • Press one fresh raspberry into the center of each cupcake.
  • Bake for 19–23 minutes or until a toothpick comes out clean.
  • Cool cupcakes in the pan for 10 minutes.
  • Transfer cupcakes to a wire rack and cool completely.
  • Fit a piping bag with a medium star tip and fill with blue frosting.
  • Fit a second piping bag with a medium star tip and fill with white frosting.
  • Pipe blue frosting around the outer edge of each cupcake in a circular pattern.
  • Pipe white frosting starting near the outer edge and moving toward the center to create a swirl.
  • Top each cupcake with one fresh raspberry.

Notes

Ingredient Substitutions

  • Use vanilla frosting tinted with gel food color if you can’t find blue raspberry flavor.
  • Substitute frozen raspberries (unthawed) for the fresh ones.
  • Use canola oil instead of vegetable oil if needed.

Make-Ahead & Storage

  • Store frosted cupcakes in the fridge up to 3 days.
  • Unfrosted cupcakes freeze up to 2 months.
  • Frosting can be made 3 days ahead and refrigerated.

Serving Variations

  • Add edible glitter for a magical, galaxy-like effect.
  • Pipe frosting in a two-color bag for a true swirl.
  • Add raspberry jam filling to the center before baking for extra fruitiness.

Avoid Common Mistakes

  • Don’t overfill liners; stick to 2/3 full for best domes.
  • Make sure cupcakes are fully cool before piping frosting.
  • Press raspberries gently to avoid sinking too deep.