Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(61 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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6th Feb, 2011
Guess what I forgot to do- most definately a 5*!
6th Feb, 2011
I agree -these are lovely! I too found that the mixture made 15 good sized muffins which was a bonus for my greedy family!!
26th Nov, 2010
Really nice combination. If you use duck eggs instead they taste amazing.
emmapower06's picture
14th Nov, 2010
I made these muffins today with my daughter and they where delicious very moist and tasty. We followed the receipe and we had enough for 15 muffins. We topped some with the orange and sugar and some with White chocolate and a raspberry the rest we left plain. I will defiantly make these again. :-)
5th Oct, 2010
These really are nice easy to make for the topping i used rassberry icing will often make.
6th Sep, 2010
Lovely. Used chocolate chips as my boyfriend doesn't like raspberries and added a tsp of vanilla essence instead of the ground almonds.
25th Aug, 2010
I'm teaching myself to cook and these are only the second lot of cakes i've ever made. They are DELISH!! I made them exactly to the receipe (I'm not yet skilled enough to substitute ingredients) The raspberrys were lovely and tart against the (very) sweetness of the cake. I've just ate TWO with a cup of tea and i never do that!!!!
15th Aug, 2010
I made these with lemon zest instead of orange, then covered them in white chocolate instead of doing the sugar crust. It worked really well.
14th Aug, 2010
I substituted the 50g of ground almonds with 50g of dark chocolate chips and also used the extra chips to decorate the tops of the cupcakes (before I put them in the oven). It tasted very nice but in some of the cupcakes (had to do them in batches as I only had a 6-muffin tin and in the end I made 18) the chocolate chips sunk to the bottom. May try with white chocolate next time.
5th Aug, 2010
I doubled the recipe and made 34 cakes!! very light and tasty, don't feel too calorific. YUM!!


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