Prep:  15 Minutes
Cook:  30 Minutes
Makes:  12 cupcakes
Average: 3.6 (14 votes)
Recipe by: Creative Gourmet
Have a bag of frozen berries on hand so you can create these delightful raspberry cupcake recipe any time you please.

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Raspberry Cupcakes
  1. Preheat oven to 170°C/150°C fan-forced. Line a 12-hole (1/3 cup capacity) muffin pan with paper liners
  2. Using an electric mixer, cream butter, sugar and vanilla in a bowl until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Fold in the flour alternately with the milk until well combined
  3. Scatter over 1 cup frozen berries and gently stir to combine. Spoon mixture into cases. Bake for 25-30 minutes until golden and a skewer inserted into the centre of the cakes comes out clean
  4. Set aside for 5 minutes then transfer cakes to a wire rack to cool
  5. To make cupcake topping, place remaining raspberries into a shallow bowl. Set aside to defrost. Roughly mash with a fork. In another bowl, beat cream and icing sugar until firm peaks form
  6. To serve, spoon cream evenly onto cupcakes. Spoon over mashed raspberries and serve
Tips & Hints:
  • Creative Gourmet Organic frozen Raspberries are very sweet and great for this recipe, if preferred use non-organic Creative Gourmet frozen Raspberries
  • Multix brand muffin wrappers (from baking section in supermarkets) make the perfect non-stick paper liners
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