Mini Raspberry Cupcakes Recipe

Name: Mini Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 100 g butter, softened; 1/2 None lemon, juice and grated zest; 100 g + 3 tbsp caster sugar; 2 None eggs; 100 g plain flour; 5 g baking powder; 150 g raspberries; 1 tsp vanilla extract; 150 g mascarpone; 200 ml whipping cream, whipped until forming stiff peaks; 75 g blueberries; 75 g redcurrants; None None YOU WILL ALSO NEED; 24 None paper petits fours cases; 24 None plastic pipettes, half the nozzle length cut off

Servings: persons

100 g butter, softened
1/2 None lemon, juice and grated zest
100 g + 3 tbsp caster sugar
2 None eggs
100 g plain flour
5 g baking powder
150 g raspberries
1 tsp vanilla extract
150 g mascarpone
200 ml whipping cream, whipped until forming stiff peaks
75 g blueberries
75 g redcurrants
None None YOU WILL ALSO NEED
24 None paper petits fours cases
24 None plastic pipettes, half the nozzle length cut off

1
Preheat the oven to 400u00b0F. Line a 24 cup mini cupcake pan with paper liners. Cream the butter, lemon zest, 1/2 cup sugar and a pinch of salt. Beat in the eggs, 1 at a time. Mix the flour and baking powder together and gradually mix in, alternating with the lemon juice until incorporated. Distribute between the liners and press a raspberry into the center of each cupcake. Bake for 15-20 mins, until a skewer comes out clean. Allow to cool on a wire rack.
2
Meanwhile, mix the vanilla extract, mascarpone (or whipped cream cheese, if using) and 2 tbsp sugar. Fold in the whipped cream. Spoon into a piping bag fitted with a star tip and pipe swirls on top of the cooled cupcakes. Decorate with blueberries and red currants.
3
In a blender, puree the remaining raspberries with 1 tbsp sugar. Strain then drizzle over the cupcakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100 g butter, softened, 1/2 None lemon, juice and grated zest, 100 g + 3 tbsp caster sugar, 2 None eggs, and more.

Yes, Mini Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Raspberry Cupcakes

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