5 from 6 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
15
cupcakes
Calories:
378 kcal
Course:
Dessert
Cuisine:
American, International, British
Ingredients
For the cupcakes
- 1 cup raspberry fresh or frozen (see the note
- 6 ounces margarine or baking spread
- 7 ounces caster sugar
- 3 egg lightly beaten
- 8 ounces self-raising flour
- 1 teaspoon vanilla extract
For the buttercream
- 7 ounces butter softened, salted
- 10 ounces powdered sugar 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.
Cup of Yum
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 Information
Serving
80grams
Calories
378kcal
(19%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
61mg
(20%)
Sodium
207mg
(9%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
790IU
(16%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 15 cupcakes
Amount Per Serving
Calories 378
% Daily Value*
| Serving | 80grams | |
| Calories | 378kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 207mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.