Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(73 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Boristhebeagle's picture
20th Oct, 2019
Made these yesterday, and thought at the outset that this would make far too much mixture for 12 cupcakes. I carried on regardless, and was proved right, this is enough for at least 18 cakes. Will reduce quantity next time to 125g. and 2 large eggs, always worked for me in the past. Also, why would you need to put milk in the mixture? Other than that, the final texture was pretty good, and everybody enjoyed them.
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!
rebeccamottershead's picture
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.


4th Dec, 2018
Could you use frozen raspberries?
goodfoodteam's picture
6th Dec, 2018
Thanks for your question. To use frozen raspberries, we'd recommend defrosting them fully and patting dry with kitchen paper to avoid too much additional liquid.
6th Apr, 2019
A great base recipe that would work well with other flavors too. I chopped in a bar of white chocolate since it goes lovely with the raspberries, but if you're doing so I'd recommend cutting down on the sugar a bit. I used frozen raspberries (tossed with a spoon of flour) and they turned out just fine, but I wouldn't necessarily pre-crush the berries as raspberries are very delicate and they break down enough when you fold them in and any more than that would just make the muffins mushy. I'll leave out the glaze next time as I do like my muffin tops quite crisp and would rather just add half the juice to the batter directly. They're definitely better the next day like most muffins and pound cakes (less crumbly and more moist). Will for sure make again!
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