Lets face it, cupcakes are cheerful, pretty and just the right size to enjoy without any guilt (or at least that’s what I tell myself). Among all the cupcake varieties out there, one that really stands out during the summer in both taste and appearance is Raspberry Cup Cakes. These beauties are as delightful to look at as they are to eat, and they have that perfect balance of sweet and tangy which makes them a real crowd-pleaser.
Imagine a soft, fluffy sponge, dotted with tiny bursts of raspberry throughout. As you bite in, those little fruit jewels give a sharpness that cuts through the sweetness, creating a lovely contrast. Then, perched on top is a generous swirl of thick white icing, smooth and creamy, and crowned with a fresh raspberry or two. It’s elegance and comfort rolled into one bite-sized treat.
What I adore about raspberry cup cakes is that they’re versatile. They’re fancy enough for a special occasion—think birthdays, baby showers, or afternoon teas—but they’re also homely enough to make for a weekend bake when you just fancy something pretty to sit on your cake stand. And let’s face it, there’s a certain joy in baking with fresh fruit. You feel a little more wholesome, a little less indulgent, even though there’s plenty of sugar and butter involved.
Now, let’s talk about the icing. White icing might sound simple, but when it’s done thick and rich, it’s heavenly. Some people like to go down the buttercream route, while others prefer a cream cheese frosting for a bit of tang. Either way, when you spread or pipe it generously on top of a raspberry-speckled sponge, it becomes that irresistible finishing touch. Then, when you place a couple of raspberries on top, it’s like giving each cupcake its own crown. Honestly, they’re almost too pretty to eat. Almost.
If you’re planning to serve raspberry cup cakes at a gathering, presentation is everything. Pop them into colourful cupcake cases and arrange them on a tiered stand, and you’ve instantly got a centrepiece for your table. They pair beautifully with a pot of tea—Earl Grey or a fruity infusion like hibiscus works especially well. Coffee lovers will also be pleased to know that a smooth latte or cappuccino balances out the tang of the raspberries wonderfully.
But raspberry cup cakes aren’t just for adults. Kids love them too. The fruitiness makes them feel a little bit healthier than your standard chocolate or vanilla cupcakes, and decorating them can become a fun family activity. Little hands can help place the raspberries on top, and if you’re feeling adventurous, you could even sprinkle a few edible decorations like glitter or sugar pearls to make them sparkle.
For those who like to take things up a notch, raspberry cup cakes also go wonderfully with a scoop of vanilla ice cream on the side, especially if you serve them slightly warm. The combination of warm sponge, melting ice cream, and tart raspberries is nothing short of divine. Alternatively, if you’re enjoying them after dinner, serve them alongside a glass of sparkling rosé or champagne—the bubbles really bring out the fruity notes and make the occasion feel that little bit more special.
One of my favourite things about raspberry cup cakes is the seasonal flexibility. In the summer, they feel light and refreshing, perfect for picnics or garden parties. In the colder months, they become a bright, cheerful bake that brings a little bit of sunshine into your kitchen. And because raspberries freeze so well, you don’t even need to wait until they’re in season. A bag of frozen raspberries will still give you that lovely fruity burst in your sponge.
At the end of the day, raspberry cup cakes are more than just a sweet treat. They’re the kind of bake that makes people smile the moment they see them. Whether you’re serving them with tea for a friend, sharing them with your children after school, or setting them out as part of a grand afternoon tea spread, they always feel just right. Sweet, tangy, creamy, and beautiful—they’re the whole package.
If you’re looking for something seasonal to bake, why not give raspberry cup cakes a go? You’ll end up with a tray of little edible treasures that are every bit as joyful to share as they are to eat. And if you ask me, that’s what baking is all about—making something that brings a little happiness, one cupcake at a time.
Raspberry Cup Cakes
Ingredients
For the cupcakes:
- 150 g unsalted butter softened
- 150 g caster sugar
- 2 large eggs free range
- 150 g self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk
- 100 g fresh raspberries or frozen, thawed and patted dry
For the icing and topping:
- 200 g icing sugar
- 100 g unsalted butter softened
- 2 tbsp milk
- ½ tsp vanilla extract
- 18 large fresh raspberries
Instructions
- Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy.150 g unsalted butter, 150 g caster sugar
- Beat in the eggs one at a time, then stir in the vanilla extract.2 large eggs, 1 tsp vanilla extract
- Add the flour gradually, folding gently to keep the mixture light. Add the milk to loosen the batter if it feels too thick.150 g self-raising flour, 2 tbsp milk
- Gently fold the raspberries into the mixture, being careful not to crush them too much—they should stay as fruity bursts inside the cupcakes.100 g fresh raspberries
- Divide the mixture evenly among the cupcake cases and bake for 20–22 minutes, or until golden and springy to the touch.
- A skewer inserted should come out clean. Allow to cool completely on a wire rack before icing.
- Beat the butter until soft and smooth, then gradually add the icing sugar. Stir in the vanilla extract and milk until the icing is thick but spreadable.200 g icing sugar, 100 g unsalted butter, ½ tsp vanilla extract, 2 tbsp milk
- Be careful not to add too much milk—just enough so it spreads easily without running off the cakes.
- Finish the raspberry cup cakes with one or two fresh raspberries placed on top like little jewels.18 large fresh raspberries
16 comments
I made these with one of my grand children. A good day and lovely treats at the end. Took longer to clean the kitchen than making the lol.
I packed these for a summer picnic and they went down a treat.
I went all out and had mine with a scoop of vanilla ice cream on the side.
These cupcakes tick all the boxes—sweet, creamy, fruity, and fluffy. The icing was thick enough to satisfy my sugar cravings, but the raspberries stopped it being sickly.
I served these at a baby shower and they were the first thing to disappear from the table.
The raspberries kept the sponge moist and gave them a fresher taste than I expected.
They’re fun, colourful, and the fresh raspberries gave a little pop of flavour that made me grin with every bite.
These raspberry cupcakes are everything you want in a sweet treat—light sponge, fruity bursts, and that thick swirl of icing that looks straight out of a patisserie.
I usually avoid cupcakes, but these had real fruit in them which made me feel better about indulging.
I liked the icing best! And the raspberry on top was like a treasure. I ate mine in two bites and wanted another one straight away.
Had mine with a cappuccino and the combination was spot on. The tartness of the raspberry cut through the sweetness, and I honestly could have eaten two in one sitting.
The raspberries inside were juicy and gave a nice tang, so they didn’t feel too heavy or overly sweet.
I’m not usually a cake person, but these were amazing.
Pure comfort food with a touch of elegance.
My grandchildren loved helping me decorate these with raspberries on top.
Honestly, they looked too pretty to eat, but once we did, they were heavenly