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Raspberry Cupcake served
Light vanilla sponge studded with tart, juicy raspberries

Raspberry cupcakes

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Raspberry is one of our most delicate yet aromatic fruits. During baking, the berries burst from the heat, creating little jam islands in the soft sponge. This recipe builds on the fruit's natural acidity, which lightens the buttery batter. A perfect accompaniment to an elegant summer afternoon tea or garden party, where freshness is paramount.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper cases
  • Mixing bowls
  • Hand mixer
  • Sieve
  • Wire rack for cooling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tins with cases. Wash the raspberries gently and drain completely.

Tip: Wet raspberries make the batter soggy, so drying on kitchen paper is important.
2 ✓

Melt the butter, let it cool to lukewarm. Whisk until frothy with the sugar, vanilla sugar, and eggs.

Tip: The lecithin in the egg yolk helps emulsify (bind) the butter with the water-based ingredients.
3 ✓

In another bowl, sieve together the flour, baking powder, and salt.

Tip: Salt highlights the raspberry flavour, never leave it out even in sweets!
4 ✓

Mix the flour mixture and milk alternately, in small batches, into the egg mixture.

Tip: Start and finish with the dry ingredients. This prevents the batter from splitting.
5 ✓

Toss the raspberries in a little flour, then gently fold into the batter with a spatula.

Tip: The flour coating increases friction, so the fruit sinks less easily to the bottom during baking.
6 ✓

Fill the cases 3/4 full. Bake for 20-25 minutes until the top is golden brown.

Tip: Do not open the oven door in the first 15 minutes, or the sponge may collapse.
7 ✓

Perform a skewer test, then cool completely on a rack.

Tip: Hot raspberries can burn, be careful when tasting!

Recipe FAQ

Can I use frozen raspberries?
Yes, but don't defrost them first! Mix them into the batter frozen, so they discolour the dough less and don't make it soggy.
Why did the raspberries sink to the bottom?
The fruit is heavy, the batter is thin. Toss the berries in a little flour before putting them in the batter, this helps them "grip".

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 100 g Butter (melted but not hot)
  • 120 ml Milk (room temperature)
  • 2 pcs Eggs (room temperature)
  • 150 g Fresh raspberries
  • 1 tsp Baking powder
  • 1 packet Vanilla sugar
  • 1 pinch Salt