Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(60 ratings)

Prep: 10 mins Cook: 25 mins


Serves 12
These wonderful tangy treats taste perfect with a spoonful of crème fraîche

Nutrition and extra info

Nutrition: per serving

  • kcal328
  • fat19g
  • saturates10g
  • carbs37g
  • sugars23g
  • fibre1g
  • protein5g
  • salt0.49g
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  • 200g self-raising flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g unsalted butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g caster sugar
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g ground almond
  • zest of 1 medium orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g punnet raspberry, lightly crushed, plus extra to decorate



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the sugar crust

  • juice of 1 medium orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp caster sugar


  1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.

  2. Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.

  3. Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

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Comments (76)

Foodandfriends's picture

These are fantastic. One of my favourite ever cake recipes. Have made them twice, once as cupcakes, and once just used the same mixture with the raspberries for a round drizzle cake (using lemon rather than orange drizzle). Both times I skipped the ground almonds as I didn't have any. It's the raspberries that makes them, they are such a great addition, moist and flavoursome!

rebeccamottershead's picture

Delicious - soft, moist and lots of flavour. Didn't use the drizzle topping; made a raspberry curd and made them into raspberry butterfly cakes.

hcupcake19's picture

I've made these a few times and they're so lovely, I really can't fault them!

bowlofcustard's picture

This is a great recipe for fluffy, moist cakes, and I will enjoy changing it up with different flavours. It has become my go-to muffin recipe.

YumYumFoods's picture

Absolutely delicious. I used Glace Cherries and lemon instead and they were amazing.

lucia872's picture

Absolutely delicious! Easy to make I used frozen raspberry and was so much nicer. Made 12 and only had one left next day. Great recipes!

Banana_flopper's picture

Absolutely delicious, love the contrast of the tangy raspberries and sweet orange...great combo! Like 'meisterstueck' I used 100g butter and 100g vanilla yoghurt and added a little more orange zest than suggested. I filled my muffin cases a little over three quarters full and upped the heat to 200C for the first 7-8 mins . That way I got 9 quite large perfectly domed muffins. They were a little pale but I think that's because I omitted so much butter, no harm, they tasted just beautiful. Thanks Lesley, great recipe!

aunty sam's picture

Made these for my cake decorating class as we are doing cupcakes,therefore didn't do the sugar crust on them. I halved the recipe and made seven. I was lucky to get out the house with the remaining six as my husband said they were the lightest cupcakes he had ever eaten and the hint of orange brought out the flavour of the fresh raspberrys.

gemmajaffacakes's picture

I was dubious about adding all ingredients in one go however the cupcakes turned out very well :) They are very moist and the orange glaze goes very week with the raspberry flavour :)

I will be making a batch to take into the office :)

isobelmillington's picture

every wednesday night i make cakes or a cake and bring it into school on thursday.
i doubled the ingrediants for this and used 6 large eggs instead of 8 and put a tsp of extra milk in. they are perfect. definetly making again! i also found the mix didn't have a orangey enough flavor so i put a little bit of orange juice in and they taste wonderfull

marlyly89's picture

My first attempt at making cupcakes! Ingredients were easy to find and recipe easy to follow (even for someone as inexperienced as myself!). Was not overly impressed with the finished product however. I would have prefered the cupcakes to be more moist and soft, and to have a bit more flavour. My flatmate however loved them and even decorated a few with buttercream (which made them a lot tastier!). I probably will not use this recipe again but if I do I'd add white choccolate chips to the cupcake and buttercream on top just to enhance the flavours and to make the cupcakes less dry.

juliapea's picture

What a brilliant, quick and easy recipe. Will be trying this with different combinations - am thinking an apricot variation maybe.

niknoodles86's picture

I thought these where a little bland, must have done something wrong. Considering everyones comments.

claudib00's picture

Best cupcake recipe I have tried!
Would recommend this to anyone. Is very versitile also.
I did Lemon curd cupcakes, same recipe except I put some grated lemon rind in the cup cakes, cut a little hole in the top when they were baked and cooled down, and popped some lemon curd in them. They were awesome.

I did the original recipe also, and that was brilliant too.

hjen1901's picture

Excellent recipe easy to follow and great end result. I added some dark chocolate chunks and made and orange butter cream and raspberry icing which worked really well. My friends keep asking for more!

jessiemay's picture

Beautifully tasty and fresh. However the raspberries sunk to the bottom and they ended up quite soggy :( Still delicious though!

kstanton's picture

I'm not a great baker, so was thrilled with how delicious these cakes were. I'd certainly make them again, but may try with just the orange juice on top, rather than the sugar mix, so that I get the moist cake without so much sweetness. Will see if it works.

meisterstueck's picture

Sorry, forgot to rate them!

meisterstueck's picture

These are absolutely delicious! I changed the recipe a bit though:
For less fat I substituted 100 grams of butter with 100 grams of natural yoghurt.
Instead of ground almonds I used 25 grams of ground hazelnuts and 25 grams of poppy seed.
I cut down on the sugar and only used 150 grams - they came out very sweet still and I think that next time I'll only use 100 grams.
I added more raspberries and some vanilla extract to the dough.
Since I had no oranges at home, I made a lemon drizzle.
They were really moist and tasty, really lovely!

katelenton's picture

Surprising this recipe uses 4 eggs and overwhelming taste is egg, not raspberry or orange. Also unable to get crunchy sugar topping despite pouring on warm and cool cakes. Next time I'll try 2 eggs and will add orange juice to cake mix. Texture is good though, and worth tweaking the ingredients then trying again..


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