Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

  • 1
  • 2
  • 3
  • 4
  • 5
(62 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Jan, 2012
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..
15th Dec, 2011
Hi, do we need to heat the orange juice and sugar to make the sugar crust. Or simply just mix them??
23rd Oct, 2011
I got 18 out of this as well but they really were delicious- I used reduced fat butter and only half the drizzle to keep the calories down but they were so lovely and moist!
11th Oct, 2011
So good! Made this to use up some fresh raspberries I had in the fridge. I didn't have any oranges in the house so left out the zest and the topping, but it still made devine cakes, really light and moist and still good a couple of days later. The mixture did overflow some of the cases, but hey a small price to pay for such yum cakes.
3rd Sep, 2011
Forgot to rate
3rd Sep, 2011
Just made these with blackberries which we picked from the park. Used coconut instead of almonds. Great served with a dollop of clotted cream. Yum. Also. This mix made 30 cakes. Neighbours will be pleased.
30th Apr, 2011
OMG! First time attempting this recipe, which was an absolute success! Made cakes for a Royal Wedding party, mix blended fresh raspberries with a butter cream frosting to pipe on top and finished with fresh raspberry decoration. Everybody loved them - highly recommend this one!
14th Mar, 2011
oh wow.. left out the almonds and topping, thoroughly enjoyed by all :)
26th Feb, 2011
easy to do taste grate but have not done the blue iceing yet
18th Feb, 2011
delicious! I easily get 18 medium to large muffins out of this recipe and have adapted it using different fruits. Raspberry and white chocolate without the orange, banana and fudge, blueberry, chocolate and orange, and tropical-just swap the milk for coconut milk and add any chopped fresh tropical fruit such as mango or pineapple and use a lemon or lime drizzle or just sprinkle some dessicated coconut on top. Have made them for lots of friends and colleagues and always go down a treat! Make a great gift if you present them in a nice tin or basket.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.