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Raspberry cupcakes

3 Reviews

About the bake

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

50Total Time
25Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 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. Step 6:

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

  7. Step 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. Step 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.

Ingredients

  • For the cakes

    • 150g Butter (unsalted) (softened)
    • 150g Billington's Unrefined Golden Caster sugar
    • 3 Egg(s) (free range) (large)
    • 150g Self-raising white flour
    • 100g Raspberries (frozen)
    • 0.5 tsp Mint leaves (chopped)
  • For the buttercream

    • 25g Butter (unsalted)
    • 75g Cream cheese
    • 1 tbsp Raspberry jam
    • 400g Icing sugar

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