Best Raspberry Cupcakes

If you love fruity bakes with a hint of citrus, this raspberry lemon cake is a must-try. It’s soft, moist, and bursting with fresh raspberries and the brightness of lemon zest. What makes this recipe even better is how simple it is, just basic ingredients and a few easy steps. Whether you’re baking for tea time, brunch, or just because you’re in the mood for something sweet, this cake delivers a beautiful balance of tart and sweet in every bite.

🛒 Ingredients

• 110g butter
• 115ml cooking oil
• 225g caster sugar
• 3 eggs
• 275g self-raising wheat flour
• 100ml plain yoghurt
• 125g fresh raspberries
• Zest of one lemon

👩‍🍳 Instructions

1. Preheat the Oven
   Start by preheating your oven to 200°C (390°F). Grease and line a baking tin with parchment paper.
2. Cream the Fats & Sugar
   In a mixing bowl, cream together the butter, oil, and caster sugar until light and fluffy.
3. Add the Eggs
   Crack in the eggs one at a time, whisking well after each addition. This helps the mixture stay smooth and airy.
4. Fold in the Dry Ingredients
   Gently fold in the self-raising flour in batches, alternating with the yoghurt. This keeps the batter light and avoids overmixing.
5. Add Lemon Zest & Raspberries
   Stir in the lemon zest, then gently fold in the raspberries, being careful not to crush them too much.
6. Bake
   Pour the batter into your prepared tin and smooth out the top. Bake in the preheated oven for about 30 minutes, or until a skewer inserted into the center comes out clean.
7. Cool & Serve
   Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

🍽️ Serving Suggestions

• Serve plain, or with a dusting of icing sugar for a classic finish.
• Add a dollop of whipped cream or Greek yogurt on the side.
• For extra indulgence, drizzle with a simple lemon glaze made from lemon juice and icing sugar.

❓ FAQ

Can I use frozen raspberries?
Yes, just toss them in a bit of flour before folding them into the batter to prevent sinking.

Can I make this dairy-free?
You can substitute the butter with a plant-based alternative and use dairy-free yogurt.

How should I store the cake?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4.

Print Recipe

Best Raspberry Cupcakes

Author: Balanced Healthy Meals

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 15 mins Total Time 1 hr

Servings: 4

Best Season: Suitable throughout the year

Description

If you love fruity bakes with a hint of citrus, this raspberry lemon cake is a must-try. It’s soft, moist, and bursting with fresh raspberries and the brightness of lemon zest. What makes this recipe even better is how simple it is, just basic ingredients and a few easy steps. Whether you're baking for tea time, brunch, or just because you're in the mood for something sweet, this cake delivers a beautiful balance of tart and sweet in every bite.

Ingredients

Servings

• 110 butter g
• 115 cooking ml oil
• 225 caster g sugar
• 3 eggs
• 275 self-raising g wheat flour
• 100 plain ml yoghurt
• 125 fresh g raspberries
• Zest of one lemon

Instructions

1. Preheat the Oven
2. Start by preheating your oven to 200°C (390°F). Grease and line a baking tin with parchment paper.
3. Cream the Fats & Sugar
4. In a mixing bowl, cream together the butter, oil, and caster sugar until light and fluffy.
5. Add the Eggs
6. Crack in the eggs one at a time, whisking well after each addition. This helps the mixture stay smooth and airy.
7. Fold in the Dry Ingredients
8. Gently fold in the self-raising flour in batches, alternating with the yoghurt. This keeps the batter light and avoids overmixing.
9. Add Lemon Zest & Raspberries
10. Stir in the lemon zest, then gently fold in the raspberries, being careful not to crush them too much.
11. Bake
12. Pour the batter into your prepared tin and smooth out the top. Bake in the preheated oven for about 30 minutes, or until a skewer inserted into the center comes out clean.
13. Cool & Serve
14. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Keywords: raspberry cupcakes