Raspberry cream cupcakes
Easy to make raspberry cupcakes with a cream cheese topping. Just perfect for when the grandchildren come to visit!
Makes 12
Preparation time: 15 minutes
Cooking time: 15 minutes
To decorate: 15 minutes
Cakes
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
125 g (41/2 oz) self-raising flour
2 medium eggs
1 teaspoon vanilla extract
100 g (4 oz) raspberries, crumbled
To decorate
150 g (5 oz) full fat cream cheese
150 g (5 oz) icing sugar, sifted
½ teaspoon vanilla extract
Extra raspberries and edible glitter flakes
Cupcake wraps, optional
What to do
Preheat the oven to 180oC/fan 160oC/Gas Mark 4.
Separate 12 foil or paper cupcake cases and put into a bun or muffin tin.
Add all the cake ingredients to a bowl except the raspberries and beat until smooth. Fold in the crumbled raspberries then divide evenly between the paper cases. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip. Take out of the tin and leave to cool on a wire rack.
Add the cream cheese to a bowl and soften with a wooden spoon. Gradually mix in the icing sugar then the vanilla until smooth. Pipe over the top of the cakes then decorate with the raspberries and glitter flakes. Add cupcake wraps if liked.
Store in the fridge until ready to serve.
Recipe courtesy of Love Fresh Berries
Melina - Assistant Editor
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