Raspberry Cupcakes with Pink Frosting

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Raspberry Cupcakes with Pink Frosting
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Health Score:
5,0 / 10
45 min.
ready in 1 hr
Ready in


24 small Baking cups
For the cupcakes
75 grams Raspberries
1 medium egg
80 milliliters vegetable oil
130 grams sugar
1 pinch salt
50 grams Double cream cheese (60-75% fat)
220 milliliters Buttermilk
250 grams Pastry flour
2 tsps Baking powder
½ tsp baking soda
For the frosting
150 grams butter
100 grams powdered sugar
250 grams cream cheese
2 Tbsps Rose syrup (or substitute raspberry syrup)
1 tsp Rose water
colorful Sugar pearls (for decorating)
How healthy are the main ingredients?
cream cheesesugarRaspberryeggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Place the paper liners into the wells of the muffin tin.

For the cupcakes, rinse the raspberries and drain on paper towels. Mix the egg with the vegetable oil, sugar, a pinch of salt, cream cheese and the buttermilk. Mix the flour with the baking powder and baking soda in a bowl. Mix the buttermilk mixture quickly into the flour mixture until just moist. Fill the paper liners halfway with the batter. Place 1-2 raspberries on top of each cupcake. Pour the remaining batter on top and bake the cupcakes in the preheated oven, on the middle rack, for about 25 minutes (until a toothpick inserted into the middle comes out clean). Carefully remove the cupcakes from the tin and let cool on a wire rack.


For the frosting, stir the butter with the powdered sugar until creamy white. Stir in the cream cheese, the rose syrup and rose water. Place the mixture into a piping bag with a flower tip, and pipe generously onto the cupcakes. Serve sprinkled with sugar pearls.