Fruity raspberry cupcakes are always popular especially when the cold winter months become warmer and brighter. They’re the perfect addition to any fun picnic, garden tea party or after work treat! We love adding little twists to this recipe by adding in mango, passion fruit, peach; baking champagne or lemon into the cake or by the playful addition of popping candy or sherbet into the silky smooth buttercream (always great for those who enjoy a tangy taste). Why not follow our pink raspberry cupcakes recipe below for your next event!
These simple cupcakes are wonderfully perfect for summer get-togethers, fun parties or as a sweet thank you gift for someone special. Personalise each one with thoughtful messages or hand-made fondant toppers for an extra customised feel.
Personally, we love piping our raspberry cupcakes in a simple yet generous swirl of frosting or in a pretty buttercream rose finished with a fondant rose leaf. Other rather fabulous ways to decorate these little gems is to adorn the tops with fresh sugar-coated raspberries, raspberry coulis, sprinkles, white chocolate curls, sugar pearls, sugar flowers or gorgeous edible petals!
- FOR THE CUPCAKES... 226g self-raising flour
- 226g butter
- 226g granulated sugar
- 226g eggs (approximately 4 medium eggs)
- 1 bourbon vanilla pod
- FOR THE RASPBERRY PRESERVE
- 150g Raspberries
- 100g Granulated sugar
- 1 tablespoon lemon juice
- FOR THE PINK RASPBERRY BUTTERCREAM
- 250g butter
- 250g-300g icing / confectioner's sugar
- Pink gel paste food colour
- 6-12 drops of raspberry essence
- 2 tablespoons warm water
- CUPCAKES... Pre-heat your oven to Gas Mark 3/325F/170C.
- Cream your butter in a mixer then add the caster sugar.
- Add in the flour along with half of the eggs for around one minute.
- Add the seeds inside your vanilla pod.
- Once half of the eggs are combined add the remaining and mix for about 5 minutes.
- Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.
- FOR THE PRESERVE... In a saucepan add all of your ingredients and simmer in medium heat.
- Keep stirring for around 10 minutes or until thick in consistency.
- Pour into clean airtight jars and leave to cool before using!
- FOR THE RASPBERRY BUTTERCREAM...
- Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
- Add the raspberry essence and a little pink food colour. Mix well.
Why not add some extra indulgence just for the grown-ups to your batch of pink raspberry cupcakes with a splash of King’s Ginger, Taittinger champagne or Raspberry Chambord in your preserve and buttercream for a fabulously boozy treat! We love the idea of a sherbet lemon cupcake that’s been infused with some zesty King’s ginger liqueur, filled with Charmbord and fresh raspberry confiture and swirled with fruity raspberry buttercream!