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: 1 2/3 cups all purpose flour; 1 cup butter, softened; 1 cup sugar; 1 tsp baking powder; 4 large eggs; 2 1/2 tsp baking powder; 1 tsp pure vanilla extract; 1/2 tsp almond extract; 6 oz (165g) raspberries, plus 12; 3 tbsp finely chopped almonds; 6 oz (175g) white chocolate, chopped, plus grated, for garnish; Muffin pan; Paper liners

Servings: persons

1 2/3 cups all purpose flour
1 cup butter, softened
1 cup sugar
1 tsp baking powder
4 large eggs
2 1/2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp almond extract
6 oz (165g) raspberries, plus 12
3 tbsp finely chopped almonds
6 oz (175g) white chocolate, chopped, plus grated, for garnish
Muffin pan
Paper liners

1
Preheat the oven to 350F (180C).
2
Line 12 muffin cups with paper liners.
3
Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy.
4
Stir in the raspberries and almonds.
5
Divide among the muffin cups.
6
Bake for 2530 minutes, until golden.
7
Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.
8
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water.
9
Drizzle over the cupcakes.
10
Top with grated white chocolate and a raspberry.

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 13 ingredients. The key ingredients include: 1 2/3 cups all purpose flour, 1 cup butter, softened, 1 cup sugar, 1 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

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