Raspberry Ripple Cupcakes

We have had some days lately where it feels like summer really is just around the corner, and then just as you get a little bit cocky about doing the school run without a coat, the weather tricks you and a sunny day is surprisingly chilly. Still – the sunshine makes me think of ice creams and bowls full of berries  – so as it wasn’t quite warm enough for the real thing, I made raspberry ripple cupcakes instead.


raspberry ripple cupcakes


5.0 from 3 reviews
Raspberry Ripple Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • 125g self-raising flour
  • 125g caster sugar
  • 125g softened butter
  • ½ teaspoon baking powder
  • 2 medium eggs
  • 2 tablespoons of milk
  • 2 tablespoons of seedless raspberry jam
  • For the icing: 150g butter
  • 300g icing sugar
  • 1-2 teaspoons of seedless raspberry jam
  • ¼ teaspoon of vanilla essence
  1. Cream together the butter and sugar
  2. Beat in the eggs and milk.
  3. Fold through the flour and baking powder
  4. Dollop blobs of raspberry jam onto the mix and swirl through with a knife - you want a ripple, not pink cake batter so go easy!
  5. Transfer into 12 cupcake cases in a muffin tin, aim for about ⅓ full.
  6. Bake at 180 degrees for approx 15 mins until they spring back when touched.
  7. Transfer to wire rack to cool.
  8. To make the icing beat the icing sugar into well softened butter, along with the vanilla essence.
  9. Separate ⅓ of the icing and stir through a teaspoon or two of raspberry jam and mix well.
  10. Pop the two colours into an icing bag alternating between the colours so that you get a bit of a ripple effect when icing.

The raspberry jam leaves a subtle ripple through the cake, and adds a lovely fruity tang to the icing. The slight two tone effect of the icing was achieved by using a piping bag and two different icings – one vanilla buttercream, and one with a spoon or two of raspberry jam mixed into it – which adds flavour and colour. Pop them both higgledy piggledy into a piping bag and hopefully you get a nice mix of the colours when you ice the cakes. I am hopeless with a piping bag, but they still looked pretty enough for me. I also managed to have a small incident with a bag of icing sugar, resulting in me doing the school run looking like a member of The Fields Of The Nephilim. (An old goth reference there – if you are young or avoided goth, then they were a band whose image included dusting themselves in flour. Not sure why in all honesty, but it isn’t the best look for the playground – ooh dusty!)





Love Miss Cisco XXX



  1. April 20, 2016 / 11:39 am

    I’ve got a cake craving and these sound delicious. Everyone here loves raspberries; I’m pinning this recipe so I can find it again when we have a baking day 🙂

  2. April 20, 2016 / 12:12 pm

    Sunshine makes me think of ice cream too but these buns are awesome and I would have one – sunshine or not!!

  3. April 20, 2016 / 1:57 pm

    I love the ripple effect in the icing. They look lovely.

  4. April 20, 2016 / 8:43 pm

    ooohhhh nom nom raspberry ripple cupcakes sound amazing!!!!

  5. April 20, 2016 / 10:35 pm

    Oh I love these. You seem to be on a baking roll at the moment. I love it and would love to come for tea and cake if we lived closer!

  6. April 22, 2016 / 9:38 am

    Ooh yum!! I love raspberry ripple ice cream, so bets are on that I’d love these too!

  7. April 22, 2016 / 8:39 pm

    I’m loving your recipes lately – these look amazing and would be perfect for an afternoon tea x

  8. April 25, 2016 / 9:46 am

    These look so amazing! I’m so useless at piping icing lol

  9. April 28, 2016 / 9:52 am

    Oh yum these look delicious and I love how much they are like little bites of summer!

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