Raspberry Ripple Cupcakes


As a birthday present to my friend Vanessa I thought I’d give her something edible. I’ve made these scummy Raspberry Ripple Cupcakes once before and they turned out great – the best tasting cupcakes I’ve ever made! So they were an easy choice.

One thing I like to bare in mind when baking with fruit is what’s in season. Raspberries are coming to the end of their season at the moment so they aren’t as cheap as they would be during the summer. As a result this is more of a luxury bake, but I still think they taste great!

To find out what fruit is in season visit this site: http://eatseasonably.co.uk/what-to-eat-now/calendar/

If this bake wasn’t for a celebration I would’ve made these when raspberries are better value – but Vanessa’s worth it 🙂

MAKES: 12 cupcakes


4 Mixing Bowls (two large, two small – I only have one of each so I have to wash them up but that’s not a big deal for this recipe)

1 Regular Bowl

1 Electric Hand Mixer (optional but makes the beating a lot easier)

3 Metal Spoons

1 Egg Beater

1 Fork

1 Twelve Hole Cupcake/Muffin Tray

1 Icing Bag (optional)

1 Wire Rack (optional – use a plate if you don’t have one)


For the sponge:

2 Large Eggs

125g Butter (I use Stork Baking Spread)

100g Caster Sugar

125g Self-Raising Flour

1tbsp Milk

50g Seedless Raspberry Jam

50g Fresh Raspberries

For the buttercream icing:

150g Butter

Icing Sugar

150g Fresh Raspberries


Preheat the oven to 180 degrees and line the cupcake/muffin tray with 12 cupcake/muffin cases

For the sponge:

  1. In the small mixing bowl mix the raspberry jam and raspberries with a fork, crushing the raspberries slightly – set this aside until later
  2. In the large mixing bowl beat the butter and caster sugar together with an electric hand mixer
  3. Weigh and sieve the flour into an ordinary bowl and set aside
  4. Add the eggs gradually into the butter and caster sugar mixture, if the mixture looks like it is separating as you add the egg this means you have added the egg too fast and the mixture has curdled – if you see this happen add a spoonful of the pre-weighed flower as soon as possible and mix it in, this should help combine the eggs into the mixture
  5. Add the milk and mix until combined
  6. Sieve in the pre-weighed flour (two lots of sieving = extra fluffiness!) and fold it in with a metal spoon
  7. Pour in the raspberry jam and fresh raspberries, use the metal spoon to stir it into the cake mix and stop when it forms a marbled pattern
  8. Divide the mixture into the 12 cupcake/muffin cases
  9. Bake for 15 minutes or until golden
  10. Remove from the oven and leave to cool in the tin for 2 minutes
  11. Remove the cupcakes from the tin and leave to cool further on a wire rack

For the buttercream icing:

  1. Beat the butter in a large mixing bowl until creamy
  2. Sieve 3 heaped spoons of icing sugar into the bowl and beat together with an electric hand whisk
  3. Repeat step 2, tasting every now and again, until the icing is to your taste – I’ve found different people prefer different sweetness of buttercream icing!
  4. Crush all but 12 of the raspberries raspberries through a sieve into a small mixing bowl to make raspberry juice*, add this into the buttercream and mix together with a metal spoon
  5. Spoon the buttercream into the piping bag and pipe whatever creative design onto your (already cooled) cupcakes, alternatively use a knife to ice the cupcakes
  6. Decorate each cupcake with the remaining raspberries

*If I were to make this recipe again I would change the buttercream icing. Instead of adding a really wet raspberry juice which made my buttercream a bit soggy I would use 50g of  raspberry jam (melted and cooled so it would be runny) and create another marbled effect within the icing – I think this would have looked better for Raspberry Ripple Cupcakes and work out cheaper!

This bake is not your average budget bake as it cost £4.75. But I think they are definitely worth splashing out for as a treat or as a gift!


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