Raspberry Tea Cakes Recipe

Name: Raspberry Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Chunk Tea Cakes; 12 ounces unsalted butter, softened; 8 ounces cream cheese, softened; 4 eggs; 2 teaspoons vanilla extract; 3 cups cake flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup whole milk; 3/4 cup greek yogurt; 3/4 cup dark chocolate, chopped; Raspberry Glaze; 1/2 - 3/4 cups fresh raspberries; 1 - 1 1/2 cups confectioner's sugar, sifted

Servings: persons

Chocolate Chunk Tea Cakes
12 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup whole milk
3/4 cup greek yogurt
3/4 cup dark chocolate, chopped
Raspberry Glaze
1/2 - 3/4 cups fresh raspberries
1 - 1 1/2 cups confectioner's sugar, sifted

1
Preheat oven to 350 degrees. Line or grease a cupcake pan and set aside.
2
Sift together the dry ingredients and set aside.
3
Beat butter and cream cheese together with an electric mixer until creamy.
4
Add in the sugar and beat until nice and fluffy.
5
With the mixer on medium-low, add in the vanilla and eggs, one at a time.
6
Stir together the milk and yogurt in a small mixing bowl.
7
In alternating batches with the mixer on low, add in the dry ingredients and milk mixture.
8
Mix on medium until combined.
9
Fold in the chopped chocolate.
10
Evenly distribute the batter into the prepared cupcakes pans, filling each up about 3/4 full.
11
Bake until slightly golden, about 20-22 minutes.
12
Mash fresh raspberries with a mortar and pestle or puree.
13
Press raspberries through a fine sieve to extract the juice.
14
Mix in the confectioner's sugar until smooth. Add in more juice or sugar until desired consistency. Icing should be thickened but still be able to drip off a spoon.
15
Place cooled tea cakes on a wire rack with a piece of parchment underneath.
16
Spoon raspberry glaze over the tops of the tea cakes and let drip onto the parchment.
17
Place a raspberry on top before the glaze dries.

1690

kcal

Calories

116

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Chocolate Chunk Tea Cakes, 12 ounces unsalted butter, softened, 8 ounces cream cheese, softened, 4 eggs, and more.

Yes, Raspberry Tea Cakes 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.

That's it — enjoy your meal!

Raspberry Tea Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions