Raspberry Cupcakes Recipe

Name: Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 cups self-rising flour; 1 cup granulated sugar; 1 tsp pumpkin pie spice; 1/2 tsp baking powder; 5 oz frozen raspberries; 1/2 cup butter, melted; 1 cup mixed berry yogurt; 2 None large eggs, lightly beaten; 5 oz carrots, grated; 1/4 cup milk; 1/2 tsp vanilla extract; None None FOR THE GLAZE; 1 1/2 cups powdered sugar; 1-2 tbsp beet juice; 1/2 tsp vanilla extract (optional); None None FOR THE DECORATIONS; None None edible petals, such as nasturtiums; 1 None large egg white; None None sugar, for sprinkling

Servings: persons

2 1/4 cups self-rising flour
1 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp baking powder
5 oz frozen raspberries
1/2 cup butter, melted
1 cup mixed berry yogurt
2 None large eggs, lightly beaten
5 oz carrots, grated
1/4 cup milk
1/2 tsp vanilla extract
None None FOR THE GLAZE
1 1/2 cups powdered sugar
1-2 tbsp beet juice
1/2 tsp vanilla extract (optional)
None None FOR THE DECORATIONS
None None edible petals, such as nasturtiums
1 None large egg white
None None sugar, for sprinkling

1
Preheat oven to 400u00b0F. Place 16 paper cupcake liners on a baking tray and lightly spray with nonstick cooking spray.
2
In a large bowl, combine flour, sugar, spice mix and baking powder. Add frozen berries and fold through. In a separate bowl, combine butter, yogurt, eggs, carrots, milk and vanilla. Add to dry ingredients, mixing until just combined. Distribute between paper liners, filling them 3/4 full. Bake for 20-25 mins, until golden brown and springy when pressed gently. Let cool on a wire rack.
3
For the glaze, whisk together powdered sugar and beet juice. Add vanilla, if using, and a little water. Mix to a spreadable consistency. Spread over cupcakes.
4
Dip edible petals in egg white and arrange on cakes. Sprinkle with sugar.

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 1/4 cups self-rising flour, 1 cup granulated sugar, 1 tsp pumpkin pie spice, 1/2 tsp baking powder, and more.

Yes, 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.

Raspberry Cupcakes

How did you like this recipe?

Frequently Asked Questions