Raspberry fairy cakes recipe

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20 min


20 min

Tangy and juicy fresh raspberries are hidden inside these moist almond flavoured fairy cakes. They are also topped with a sweet raspberry flavoured icing which makes them even fruitier! You can use frozen raspberries if fresh are unavailable; there’s no need to defrost them. Alternatively drop a small spoonful of raspberry jam into the paper cases before topping with the sponge mixture. These cakes are best eaten on the day of baking and icing. For a quick dessert serve the fairy cakes warm from the oven, topped with whipped cream instead of the icing and drizzled with sweetened raspberry puree.


  • 100g fresh raspberries
  • 115g butter, softened
  • 115g caster sugar
  • 2 medium eggs, lightly beaten
  • 1tsp almond extract
  • 115g self-raising flour
  • 1-2tbsp milk
  • For the raspberry icing:
  • 2tbsp fresh raspberry puree
  • 175g icing sugar, sifted
  • 2-3tsp warm water


  • To make this cupcake recipe, preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Line a 12-hole bun tray with 12 paper cases. Divide the raspberries between the paper cases.

  • Place the butter and sugar in a mixing bowl and beat together until very pale and fluffy. Gradually beat in the eggs, a spoonful at a time. Beat well after each addition and if the mixture begins to curdle add a spoonful of the measured flour.

  • Beat in the almond extract then sift over the flour and fold in gently with a metal spoon. Fold in enough of the milk to give a soft dropping consistency. Divide the mixture between the paper cases. Bake for 15-20mins until risen, golden and springy to the touch.

  • Leave the fairy cakes in the tray for about 5mins then transfer to a cooling rack and leave to cool completely.

  • To make the raspberry icing, place the puree in a bowl and gradually stir in the icing sugar to make a smooth icing, adding a little warm water if needed to achieve a thick spooning consistency. Spread the icing over the top of the fairy cakes and leave in a cool place until set.

Top tip for making Raspberry fairy cakes

To make a smooth raspberry puree for the icing, use the back of a spoon to push 50g fresh raspberries through a fine-holed sieve.

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