Vanilla & raspberry cupcakes

Total time: 40m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 375 Kcal, 4g Protein, 31g Carbohydrates, 26g Fat


  • Cake batter
  • 125 g butter, soft
  • 150 g sugar
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • 2 pinches salt
  • 2 eggs
  • 1 dl milk
  • 1 tsp baking powder
  • 180 g white flour
  • Raspberry frosting
  • 1 tbsp raspberry crumble, finely ground
  • 80 g icing sugar
  • 125 g butter, cut into pieces
  • 200 g double cream cheese (e.g. Philadelphia)
  • 2 tbsp coconut flakes
  • 20 g raspberries
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Cake batter

    Place the butter in a bowl and stir in the sugar, vanilla seeds and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
  • Bake

    For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
  • Raspberry frosting

    Using the whisk on a hand mixer, beat the butter, sugar and raspberry powder for approx. 2 mins. until fluffy, stir in the cream cheese and raspberries and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle with the raspberries and coconut flakes.
  • Shelf life:

    Cover the cupcakes and keep in the fridge for approx. 2 days.

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