Making Raspberry Swirl Cupcakes is simple when you follow these easy steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Prepare Raspberry Puree: In a blender, puree 1 cup of fresh raspberries until smooth. Strain to remove seeds if desired.
3. Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time and mix in the vanilla extract until well combined.
5. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing on low speed until just combined.
7. Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much.
8. Spoon Batter: Fill each cupcake liner about ⅔ full with the batter.
9. Add Raspberry Swirl: Drop a dollop of raspberry puree on top of each cupcake batter, then use a toothpick or skewer to swirl the puree into the batter lightly.
10. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
11. Cool: Remove from the oven and allow to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
12. Optional Garnish: Top with fresh raspberries and a dusting of powdered sugar before serving.

By following these steps, you will create beautiful Raspberry Swirl Cupcakes that are just as delicious as they are elegant!