Raspberry cupcakes

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    12


These summery cupcakes will go down a treat at a barbecue.

Method

  1. Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.

  2. Cream together the softened butter and golden caster sugar on a medium speed until light and fluffy.

  3. Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.

  4. Add the flour to the bowl and mix until fully incorporated.

  5. Add the raspberries and chopped mint and mix again until evenly dispersed. Fill each paper case with cupcake mixture filling each 2/3rds full.

  6. Bake in the oven for 20-25 minutes until well risen and golden. Transfer to a wire rack and allow to cool.

  7. To prepare the buttercream, beat the butter then add the cream cheese and jam, beat again until fully combined. Sift in the icing sugar and mix until fully incorporated.

  8. Fit a large piping bag with a star nozzle and add the frosting to the bag. Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    Super!

  2. 5 star rating

    I love this gorgeous recipe! Have used it for many an occasion 😍

    A fab way to enjoy beautiful raspberries. The sharpness of the fruit and the sweet cream cheese buttercream go so well together, it always tastes amazing.

    I use this recipe to make a sandwich cake using 2x20cm round tins (greased and lined) then use the buttercream for the middle and top of the cake. No need to change quantities or timings from those shown but as normal check through your oven window to see how it's getting on around the 20min mark.

    Perfect every time and something a bit different to chocolate or lemon drizzle.

    Enjoy!!!

  3. 5 star rating

    Turned out great!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close