Raspberry Cup Cakes

Beautifully light and fluffy raspberry cup cakes, dotted with fresh raspberries, topped with thick white icing and finished with a raspberry crown. These raspberry cup cakes are perfect for any occasion—from afternoon tea to family gatherings. A sweet and tangy treat that’s as pretty as it is delicious.

Prep Time 20

Cook Time 20

Total Time 40

Servings Cupcakes

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:

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

Notes

These cupcakes are perfect on their own with a cup of tea or coffee. For something extra indulgent, serve with a scoop of vanilla ice cream or pair with a glass of sparkling rosé for a grown-up treat.

Nutrition