Making Raspberry Cupcakes | Fresh And Sweet

I made raspberry cupcakes in the shape of a flower. It’s pretty and delicious, so it’s like a perfect cake to give as a gift. It’s a visual explosion cake that everyone cheers as soon as it comes out of the box!


For 6 cupcakes

[ Cupcake dough ]

78 g butter

95g sugar

60g eggs

96g soft flour

4g baking powder

51 g milk

60g raspberries

A little salt


1. Lightly pat the butter to soften to room temperature.

2. Add sugar and salt and beat until light color and volume increases.

3. Divide the eggs into several and beat until well blended.

4. Sift flour and baking powder and mix gently with spatula.

5. Add the milk at room temperature and mix with a spatula to complete the dough.

6. Divide and put in a 60~62g mold, add 3~4 raspberries.

7. Bake in preheated oven at 160 degrees for 20 minutes.

[Raspberry Butter Cream]

40g sugar

26g egg whites

90 g butter

32g mashed raspberries


1. Add sugar to egg whites and mix well.

2. Stir in boiling water and increase the temperature to 65 degrees in a double boiler.

3. Whip the meringue until it cools below 30 degrees and becomes stiff.

4. Add butter at room temperature and beat. * To make butter cream with good texture, butter that is not too soft will taste better. However, if you add cold butter, the butter may separate, so use butter at a temperature between 20 and 23 degrees Celsius.

5. Add room temperature raspberry puree and beat until well blended.

6. Put the ice cream in a 125K tip frosting bag and shape it into a flower shape on the cupcake.

7. Garnish with raspberries and gold leaf.

Storage: Refrigerate for 3-4 days. Remember to cover the cake so that it does not dry out and smell in the refrigerator. When eating, it will taste better if you leave it at room temperature for a while to cool down.