These raspberry cupcakes are delicately sweet and refreshingly tangy with a delicious fruity aroma. A total delightful sweet treat to accompany your cuppa.
The only raspberry cupcakes you want to bake
Eating a cupcake while enjoying your coffee or tea can be an afternoon indulgence. And of course, you can have it as a sweet dessert after your delicious meal.
Now, when the summer is here, you would want to bring that warm and refreshing feel into your cupcake. So why don’t you create it in a raspberry cupcake?
These raspberry cupcakes are perfect for making the most of those summer raspberries.
The cupcakes have a moist and fluffy texture with the right sweetness and a little bit of tanginess from the fruits.
Top the cupcakes with creamy raspberry buttercream, and you will find the true joy of eating a cupcake.
And what’s more, it is so easy and quick to make these cupcakes that it’s faster to bake them yourself than running to a bakery or a cake shop to get a similar thing.
The first time I made these berry cupcakes, I was overjoyed with how easy it was to make and how delicious they were.
And apart from the fresh raspberries, all the ingredients are pretty standard. Many of us will almost always have them in our pantry/ kitchen.
Naturally, if you’re a keen baker like me, making your cakes from scratch gives you indescribable satisfaction. Because you know what you put in them, and you have full-control of how much sugar you use.
I don’t know about you, but I always find the cupcakes from the shops, bakeries, patisseries, or cake shops are way too sweet for my liking.
The over-sweetness kind of killed my appetite for the cake. So yeah, I would prefer to whip the batter myself and bake.
As I said, the ingredients for these raspberry cupcakes are simple.
The ingredients for cupcakes are raspberries, margarine (or baking spread), self-raising flour, caster sugar, eggs, and vanilla extract.
As for the buttercream, you will need salted butter, powdered sugar, milk, and seedless raspberry jam.
And you’re going to love this recipe because you can use either fresh or frozen raspberries. Just check the tip below if you choose the latter.
Though I’m not going to debate over which one is better or healthier, I understand that some people prefer butter to margarine. If you’re one of them, feel free to use butter instead of margarine.
The only thing I would mention is that butter may cause the texture of the cupcakes to be slightly dense and dry. While margarine creates softness and moistness in the cupcake texture.
Easy to make
The method for making these cupcakes is ridiculously simple and easy. You literally dump all the ingredients in a mixing bowl and mix them together until you get a smooth batter.
You can either use a hand mixer or a handheld blender.
When it comes to making buttercream, ideally, you use a stand mixer with a splash guard. The reason is that you prevent powdered sugar from splitter-splatter everywhere.
However, if you don’t have a stand mixer, you can try to mix the butter and icing sugar using a wooden spoon first. And use a hand mixer to make it fluffy.
And if you use a mixer but don’t have a splash guard, you can cover the bowl around the whisks with a cling film. As you can see how I did it on the picture.
I’m not going to lie, as much as I like buttercream, I sometimes hate making it. Especially when the temperature is cold, and the butter is frozen solid.
Tips to make the most delicious raspberry cupcakes
- The good thing about this recipe is that you can use either fresh or frozen raspberries. The fresh ones are definitely the best. However, the frozen ones make equally delicious cupcakes. But make sure you completely thaw the raspberries and do so on a colander. This way, any liquid from the thawed raspberries will be discarded.
- Ensure your self-raising flour is still fresh and not stale.
- Make sure the eggs are at room temperature. If they are cold, take them out and place them in a bowl. Then put warm water from the tap until the eggs are submerged. Leave them to soak until you can feel the egg’s temperature change.
- Choose good quality raspberry jam or Converse. If you don’t have the seedless raspberry jam, you can use the seeded one. But make sure you warm it up and sieve it. Discard any rough pulp and the seeds before mixing the jam with buttercream.
- If your butter is solid hard, try using this trick to soften it. Take a glass bowl that is big enough to cover the butter. Heat the bowl in a microwave for about 2 minutes. Or, put hot water in the bowl for a minute before discarding the water. Then put the bowl upside down and cover the butter with it. The heat from the hot glass bowl will help soften the butter.
Your cupcakes can be kept well at room temperature for about three days. And if you keep them in the refrigerator, they keep well for almost a week. Though in my household, the cupcakes won’t last longer than three days. They will be gone by then.
Should you feel like freezing them, you can. Freeze the iced cupcakes in a tight-lid freezer food container. They can be kept in the freezer for up to six weeks.
Once your cupcakes are thawed, you must not freeze them.
More cupcake and muffin recipes
Thank you for checking out this raspberry cupcakes recipe. Hope you will try it out. When you do, please share what you think about it in the comments below. I really appreciate it.
And don’t forget to check out other cupcake and muffin recipes that you may like.
- Apple cupcakes with cream cheese frosting.
- Double chocolate chip muffins.
- Almond flour pumpkin muffins.
- Coffee cupcakes.
Take care and all the best.
Raspberry cupcakes recipe
- Mixing bowls.
- Handheld mixer
- Cupcake tin
- Cupcake cases
For the cupcakes
- 1 cup raspberries fresh or frozen (see the note)
- 6 ounces margarine/ baking spread
- 7 ounces caster sugar
- 3 eggs lightly beaten
- 8 ounces self-raising flour
- 1 teaspoon vanilla extract
For the buttercream
- 7 ounces salted butter softened.
- 10 ounces powdered icing sugar
- 2 tablespoons milk
- 3 teaspoons seedless raspberry jam
For the cupcakes
- Place all the ingredients in a mixing bowl. Using a handheld mixer or a stand mixer, mix them until you get a smooth batter.
- Preheat the oven to 180℃/ 356℉ or gas mark 4.
- Line the cupcake tin with cupcake cases. Then spoon the cupcake batter into each case.
- Bake for about 20-25 minutes until the cupcakes look golden and springy to the touch.
- Leave the cupcakes on a cooling rack to cool down to room temperature before icing them with buttercream.
For the buttercream
- Beat the butter and icing sugar in a large mixing bowl until they are combined.
- Add the milk and whisk the butter mixture until it becomes lighter in color and fluffy.
- Mix the raspberry jam into the buttercream and whisk well.
If you don’t have seedless raspberry jam, just use ordinary seeded raspberry jam. Take about 3½ teaspoons, warm it up, and sieve it. Discard the pulp and the seeds. Use the sieved jam for the buttercream.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.