Raspberry cupcakes recipe
These raspberry cupcakes are delicately sweet and refreshingly tangy with a delicious fruity aroma. A total delightful sweet treat to accompany your cuppa.
Servings: 15 cupcakes
Equipment
- Mixing bowls.
- Handheld mixer
- Spatula
- Cupcake tin
- Cupcake cases
Ingredients
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
Instructions
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.
Notes
- If you use frozen raspberries, make sure you fully thaw them. Do so on a colander so any water from the frozen raspberries will be discarded.
- 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.
Nutrition
Serving: 80grams | Calories: 378kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 52mg | Fiber: 1g | Sugar: 33g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.4mg
Disclaimer
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.