Raspberry cream cupcakes recipe
Dainty and delicious, these raspberry cream cupcakes use a basic cupcake recipe which is elevated with a swirl of something special - our sweetened cream cheese icing, spiked with vanilla and topped with a final flourish of fresh raspberries and edible glitter.
See method- Makes 12
- 30 mins to prepare and 15 mins to cook
- 245 calories / serving
Ingredients
For the cupcakes
- 100g (4oz) soft margarine
- 100g (4 oz) caster sugar
- 125g (4½oz) self-raising flour
- 2 medium eggs
- 1tsp vanilla extract
- 100g (4oz) raspberries, crumbled
To decorate
- 150g (5oz) full fat cream cheese
- 150g (5oz) icing sugar, sifted
- ½tsp vanilla extract
- extra raspberries and edible glitter flakes
- cupcake wraps, optional
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Shop ingredientsEach serving contains
- Energy
- 1035kJ 245.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 22g
of the Reference intake
Carbohydrate 30.2gProtein 2.5gFibre 0.7g
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- Preheat the oven to 180°C, fan 160°C, Gas Mark 4. Separate 12 foil or paper cup cake cases and put into a bun or muffin tin.
- Add all the cake ingredients to a bowl except the raspberries and beat until smooth. Fold in the crumbled raspberries then divide evenly between the paper cases. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip. Take out of the tin and leave to cool on a wire rack.
- Add the cream cheese to a bowl and soften with a wooden spoon. Gradually mix in the icing sugar then the vanilla until smooth. Pipe over the top of the cakes then decorate with the raspberries and glitter flakes. Add cupcake wraps if liked. Store in the fridge until ready to serve.
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