Raspberry Cupcakes

These Raspberry Cupcakes are light, fruity, and topped with a swirl of sweet white icing and a fresh raspberry. The sponge is soft and fluffy with pieces of raspberry baked inside for a juicy burst of flavour. Perfect for family occasions, tea time treats, or as a charming homemade gift.

Prep Time 15

Cook Time 25

Total Time 40

Servings 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

Notes

Raspberry Cupcakes Fruit Swaps:

If raspberries aren't available or you'd like to try something new, blueberries, chopped strawberries or finely diced peaches work beautifully too. Blackberries also give a rich, tangy twist, and a mix of berries can be a fun variation.

Just be sure the fruit is fresh and not too juicy, to keep the sponge light. Also some fruits will dry quicker than other so you may need to add the fruit when your about the eat.

Nutrition