There’s something about cupcakes that you never grow out of. Maybe it’s the neat little paper cases or the way they sit in rows on a tray waiting to be “tested”. Our Raspberry Cupcakes are just that – little treats, bursting with fruity flavour and perfect for sharing with the whole family.
These cupcakes are a favourite in our household. From the moment they start baking, the kitchen fills with the warm scent of sponge and sweet raspberries. It’s hard not to sneak a peek through the oven door! The best part? They’re not just topped with raspberries – the sponge itself hides little pieces of the fruit inside, giving you a soft, juicy surprise with every bite.
Once cooled, each cupcake is crowned with a generous swirl of white icing and finished off with a single raspberry on top – simple, classic, and oh-so-pretty. It’s amazing how something so small can be so satisfying, both in taste and appearance. These are the kind of cupcakes that make their way to birthday parties, weekend family teas, and even just casual afternoon treats. They fit any occasion – or no occasion at all!
What I love most is how these cupcakes bring everyone together. They’re easy to serve, perfect for little hands to enjoy, and they disappear quickly – always a good sign! If you’re baking them with children, it’s a great opportunity to spend time together in the kitchen. Kids love helping with placing raspberries on top and licking the icing spoon (who could blame them?).
Raspberry Cupcakes also make lovely gifts. Pop a few in a box with a ribbon, and you’ve got a homemade treat that’s full of care and charm. Whether you’re dropping them off for a neighbour, sharing them at a picnic, or saving them for dessert after dinner, they never fail to raise a smile.
So if you’re looking for a simple, feel-good treat the whole family will adore, Raspberry Cupcakes are a delightful choice. They’re fruity, fluffy, and topped with just the right amount of sweetness – a little bite of joy, made for sharing.
Raspberry Cupcakes
Ingredients
Cupcake Ingredients:
- 150 g unsalted butter softened
- 150 g caster sugar
- 2 large eggs free range
- 1 tsp vanilla extract
- 150 g self-raising flour
- 2 tbsp milk
- 100 g fresh raspberries halved or broken into smaller pieces
Icing Ingredients:
- 200 g icing sugar
- 3 tbsp water or lemon juice
- 12 large fresh raspberries for decoration
Instructions
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a 12-hole cupcake tin with paper cupcake cases.
- Cream together the butter and sugar in a mixing bowl until light and fluffy. This takes about 2–3 minutes with an electric whisk.150 g unsalted butter, 150 g caster sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 tsp vanilla extract
- Fold in the flour gently using a spatula or spoon, followed by the milk. Don’t overmix – just enough to combine.150 g self-raising flour, 2 tbsp milk
- Gently stir in the raspberry pieces, being careful not to break them up too much.100 g fresh raspberries
- Spoon the mixture evenly into the cupcake cases, filling each about two-thirds full.
- Bake for 20–25 minutes, or until the cakes are golden and spring back when lightly pressed.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing by mixing the icing sugar with enough water or lemon juice to make a thick but pourable glaze.200 g icing sugar, 3 tbsp water
- Drizzle or spread the icing over each cooled cupcake and finish with a fresh raspberry on top.12 large fresh raspberries
10 comments
I made these with my granddaughters and we had a lot of fun and they were beautifully soft and tasty.
Absolutely loved these! The sponge was soft and packed with raspberry pieces, and the icing wasn’t overly sweet – just perfect.
I made them with my niece and she had a great time decorating. Slightly messy to eat, but that’s part of the fun!
The fresh raspberry on top is such a lovely touch. Ideal for summer parties.
Really enjoyed these – simple but full of flavour. I swapped the raspberries for chopped strawberries in half the batch, and both were great. Will definitely make again.
Light, fruity, and easy to make – everything I want in a cupcake.
Moist and flavourful, especially with the fruit inside the sponge.
The raspberry bits in the cake make it extra juicy, and they look so pretty with the white icing. I brought these to a picnic and everyone asked for the recipe.
Really tasty and looked great on the table. I used a mix of raspberries and blueberries, and they turned out beautifully.
My kids devoured them in minutes.