Raspberry and cream cupcakes
Soft raspberry cupcakes filled with fresh berries and topped with creamy butter icing - baked for a light, fluffy homemade treat.
Updated : 26 February, 2026
Easy
About 20 min.
Ingredients
For the cupcakes
180 grams
Butter
180 grams
Sugar
180 grams
Flour
1 teaspoon
Baking powder
4 tablespoon
Milk
2
Eggs
150 grams
Raspberry
For the icing
125 grams
Butter
250 grams
Powdered sugar
1 tablespoon
Milk
drop
Food coloring
12
Raspberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with paper cupcake cases.
Step 2
Place all the cupcake ingredients, except the raspberries, into a food processor and blend until smooth and fully combined. If the mixture seems too thick, add a little extra milk until it reaches a soft dropping consistency.
Step 3
Spoon a portion of the batter into each cupcake case, filling it about one-third full. Add 2-3 raspberries on top of the batter in each case, then cover with another spoonful of mixture so the raspberries are enclosed.
Step 4
Bake in the preheated oven for 15-20 minutes, or until the cupcakes have risen and are golden brown. Remove from the oven and allow them to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 5
While the cupcakes cool, prepare the icing. Beat the butter in a bowl until pale, light, and fluffy. Gradually add the icing sugar, mixing carefully at first, then continue beating for about 5 minutes until smooth and creamy. Beat in the milk and food colouring until evenly blended.
Step 6
Once the cupcakes are fully cooled, spread or pipe the icing on top of each one. Finish by placing a fresh raspberry on each cupcake before serving.
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