Raspberry Cupcakes

Elegant cakes that are perfect with after-dinner coffee.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Raspberry Cupcakes

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 2/3 cups all-purpose flour 1 tsp pure vanilla extract
    1 cup butter, softened 1/2 tsp almond extract
    1 cups sugar 6 oz (165 g) raspberries, plus 12
    1 tsp baking powder 3 tbsp finely chopped almonds
    4 large eggs 6 oz (175 g) white chocolate, chopped, plus grated, for garnish


    Prep: 15 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 350°F (180°C). Line 12 muffin cups with paper liners.

    • 2

      Beat the flour, butter, sugar, eggs, baking powder, vanilla and almond extracts, in a bowl for 3 minutes, until pale and fluffy. Stir in the raspberries and almonds. Divide among the muffin cups. Bake for 25–30 minutes, until golden. Cool for 10 minutes; transfer the cupcakes to a wire rack to cool completely.

    • 3

      Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle over the cupcakes. Top with grated white chocolate and a raspberry.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving