Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(64 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 eggs



    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, questions and tips

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Mollie Crockett's picture
Mollie Crockett
11th Jan, 2017
Absolutely amazing!! Not being a fan of orange juice these two flavours go extremely well together and I would definitely recommend this recipe for anyone looking for raspberry cupcakes.
28th Aug, 2016
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!
21st Aug, 2016
Delicious - soft, moist and lots of flavour. Didn't use the drizzle topping; made a raspberry curd and made them into raspberry butterfly cakes.
12th Apr, 2015
I've made these a few times and they're so lovely, I really can't fault them!
10th Oct, 2014
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.
20th Apr, 2014
Absolutely delicious. I used Glace Cherries and lemon instead and they were amazing.
31st Mar, 2014
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!
23rd Mar, 2014
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
9th Dec, 2013
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.
30th Jan, 2013
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 :)


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