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!
Vanilla Cupcakes Recipe (Makes approx. 12 cupcakes)
- 226g self raising flour
- 226 butter
- 226g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract or bean paste
Step 1: Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases.
Step 2: Cream your butter and sugar first and when ready add your eggs and vanilla.
Step 3: Once combined add the flour, mix well and pour your batter into your cases.
Step 4: Bake for around 20-30 minutes or until a cake tester comes out clean when tested.
Pink Raspberry Buttercream
- 500g softened butter
- 400g-500g icing sugar
- raspberry extract
- Pink gel food colour
Step 1: Cream your softened butter in a stand up mixer.
Step 2: Sift your icing sugar and this add to your butter. Cream together.
Step 3: Add in your raspberry extract to flavour your frosting. We add in around 2 teaspoons, but you should add in whatever amount tastes best for you!
Note: You can add in lots of crushed or blitzed raspberries if you wish, however, this will add lots of extra moisture into your buttercream making it sloppy in texture. Our tip for adding in raspberries would be to add equal measures of raspberries and caster sugar to a pan and reduce down into a sticky syrup before adding to your buttercream.
Raspberry Preserve Recipe
- 1oog fresh raspberries
- 100g caster sugar
- 1 tablespoon lemon juice
Step 1: To a saucepan on high heat add all of your ingredients.
Step 2: Bring to the boil and then turn the heat down to medium heat.
Step 3: Leave to simmer until thick and jam-like in consistency.
Step 4: Pour into clean jars and leave to cool.
To assemble your cupcakes core using a good cupcake corer and spoon your cooled down raspberry preserve into the cored centre of the cupcake. Add your fruity pink buttercream to a piping bag fitted with any piping tip you desire (we used a large plain round nozzle) and pipe generous swirls on top of your cakes!
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!
Wow! This recipe was selected as one of Amara Living’s Top 101 Summer Recipes! Check out their blog post here for 100 other fabulously mouth-watering recipes!