Raspberry Swirl

This can be a beautiful festive treat for your holiday party.  These will add so much color to your table and can I just say they are so yummy!!  This recipe comes from  Alma Obreg’on.  She has several recipe books out and all of them are absolutely delicious!  Visit  Cupcake Perfecto for more wonderful recipes.

Raspberry Swirl

Raspberry Swirl


  • 1/2 cup butter
  • 1 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup of milk
  • 1/4 cup champagne
  • 2 eggs


  • Preheat oven to 350 degrees
  • Prepare cupcake tray with 12 liners

Beat the butter and sugar together until mixture is clear.  Add the eggs and mix well.  Sift flour with the baking powder and add to mixture mixing on the lowest speed.  Add the milk in slowly while beating together.  Last add the champagne to the mixture and continue to beat until mixed together well.

Fill the cupcake liners with the mixture about 2/3 full.  Bake for 20 – 22 minutes or until toothpick comes out clean.  Let cool on a wire rack until completely cool.


  • 1 1/2 cups raspberries
  • 4 tablespoons sugar

Prepare a raspberry puree mixing together your raspberries and sugar then set on low heat and do not stir until sugar has melted.  Let cool.  Cut a hole in the center of your cupcake, when mixture is completely cool spoon in a small amount to the center of the cupcake.

2 1/4 cups powdered sugar
1 1/2 cups butter (room temperature)
4 tablespoons champagne
1 teaspoon raspberry liqueur
Sift the powdered sugar and put in a bowl with the butter and champagne.  Beat all the ingredients for one minute at low-speed then at full speed for about 5 minutes.  Dye half of the frosting rose-red.  Make your rose for the top and add three raspberries to top it off.
Have a great day making these fabulous treats!