Warm raspberry cupcakes with orange sugar drizzle

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 328
  • fat 19g
  • saturates 10g
  • carbs 37g
  • sugars 23g
  • fibre 1g
  • protein 5g
  • salt 0.49g


  • 200g self-raising flour
  • 2 tsp baking powder
  • 200g unsalted butter, softened
  • 4 eggs
  • 200g caster sugar
  • 3 tbsp milk
  • 50g ground almonds
  • zest of 1 medium orange
  • 150g punnet raspberries, lightly crushed, plus extra to decorate
  • juice of 1 medium orange
  • 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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