Raspberry cream cupcakes

Make these quick and easy cupcakes and arrange on a pretty stand for a birthday surprise
Raspberry cream cupcakes
  • Rating:
  • Serves: makes 12
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cakes:

  • 100 g soft margarine
  • 100 g caster sugar
  • 125 g self-raising flour
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 100 g raspberries

To decorate:

  • 150 g cream cheese
  • 150 g icing sugar
  • ½ tsp vanilla extract
  • 12 raspberries, to decorate


1 For the cupcakes: Preheat the oven to 180C/160C fan/gas 4. Line a muffin tin with 12 foil or paper cupcake cases.

2 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 15 minutes, or until golden brown and the tops spring back when pressed with a fingertip. Remove from the tin and leave to cool on a wire rack.

3 To decorate: Add the cream cheese to a bowl and soften with a wooden spoon. Gradually mix in the icing sugar then the vanilla until smooth. Once the cakes are cool, pipe over the top of the cakes then decorate with the raspberries and glitter flakes. Store in the fridge until ready to serve.

Recipe from Seasonal Berries.

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