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Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more!

White chocolate and raspberry cupcakes

One thing that I love about this blog, is how passionate about baking my readers are… but one thing I cannot cope with?! The amount of people who have asked for this recipe! Honestly… I can’t cope!

I get it, you all love the combination of white chocolate and raspberries as much as I do… but wow! After the downright crazy successes of my white chocolate & raspberry loaf, and my white chocolate & raspberry cheesecake, I’m not surprised! 

If you want to make this recipe into a layer cake, you’ll have to work it out yourself! I won’t be giving away my secrets haha!


Anyway… back to the cupcakes. As always, I used a standard sort of cupcake recipe – because why mess with something right?! A 150g cake mix, with fresh raspberries and white chocolate chips = heaven in every cup.

I used a 150g mix of butter, sugar, flour and eggs because the weight of the raspberries and chocolate made quite a bit more mix than usual! So much so, that this recipe actually makes more like 15 cupcakes, rather than the usual 12! 

Baking cups

I use my favourite Iced Jems baking cups for this because it means you can fit more on one tray, compared to if you were using a cupcake tray which typically have 12 holes! Alternatively, with the extra bit of mix, you can make some mini versions of them! (Mini ones take about 12 minutes to bake!)


For the buttercream, I used the same recipe as in my white chocolate cupcakes – because I just adore it! It’s such a simple buttercream! I use Callebaut white chocolate because it is my favourite – perfect for the sponge and frosting! 

You can realistically use any white chocolate you fancy – the key is just to make sure it’s not too hot before adding it into your buttercream! You also want the buttercream to be silky and smooth first, so little mixing is required! 

Piping and topping

As a standard these days, because I can’t seem to break a really ingrained habit… I used my FAVOURITE 2D closed star piping tip! I am just OBSESSED with the swirl it creates! Just look at how beautiful it is!! 

Also, because this is the classic White Chocolate & Raspberry combo… I had to use my favourite freeze dried raspberries on the top! I just think it’s a beautiful way to finish the cupcake, whilst looking delicate, and tasting delicious! 

I hope you love this recipe as always! Enjoy! 

White Chocolate Raspberry Cupcakes!

Delicious, sweet and fruity white chocolate raspberry cupcakes with a white chocolate and raspberry sponge, white chocolate buttercream frosting, and more!
Print Pin Rate
Category: Cake
Type: Cupcakes
Keyword: Raspberry, White Chocolate
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 30 minutes
Total Time: 1 hour
Servings: 15 Cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 150 g caster sugar
  • 3 medium eggs
  • 150 g self raising flour
  • 150 g white chocolate chips
  • 150 g raspberries

White Chocolate Buttercream

  • 125 g unsalted butter (room temp)
  • 250 g icing sugar
  • 150 g white chocolate (melted)



  • Preheat your oven to 180C/160C fan and get your 12-15 Iced Jems baking cups onto a flat tray (Or whatever cupcake cases you are using in a cupcake tray!)
  • Cream together the butter and caster sugar until light, fluffy and smooth!
  • Add in the beaten eggs and self raising flour and beat again for about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overdo it!
  • Add in your white chocolate and raspberries and fold through!
  • Spoon you cupcake mix into your baking cups and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
  • Once the cakes are cool, make the buttercream frosting – melt your white chocolate until smooth and leave to cool.
  • Beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
  • Once all of the sugar is in the mix and it's smooth and lovely, add in your white chocolate and beat again until smooth!
  • Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes!
  • Decorate your cupcakes how you like – I use sprinkles, freeze dried raspberries, and a fresh raspberry – ENJOY!


  • YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used. You can’t use stork, or a spread, or a substitute for buttercream.
  • I say this recipe makes 15 cupcakes as there often is more mix (due to the added chocolate chips and raspberries.)
  • I buy my cupcakes cases/baking cups from Iced Jems – here!
  • I use this beautiful piping tip for these cupcakes!
  • I always use callebaut white chocolate because it's my favourite! 
  • And I recommend these freeze dried raspberries!
  • These cupcakes will last in an airtight container for 3 days at room temperature!
  • If you want to make mini ones with the leftover mix (As this mix often makes more than 12 cupcakes) they take 10-12 minutes to bake!


Find my other Cupcake & Chocolate Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Beth on May 26, 2024 at 10:58 am

    Hi, if I want to do half the amount of cupcakes do I literally just half the ingredients? Thanks so much x

  2. Barbara on August 7, 2023 at 8:28 am

    Hi Jane,
    I am wondering how to freeze these & other cup cakes in the beautiful iced gems baking cups which I am so glad you recommended. They are the only ones I use because
    they are so pretty & great to transport & serve. Spoilt for choice of colour too, really show the cupcakes off.
    Just in a plastic lidded box?
    Do the baking cups go soggy??
    Thank you in anticipation of some advice.

    • Jane's Patisserie on August 12, 2023 at 12:15 pm

      I freeze my cupcakes in a cupcake box, wrapped in clingfilm xx

  3. ANN on August 11, 2022 at 3:16 pm

    Hi Jane,
    I never ate or made a cupcake until your recipes came along.
    A couple of days ago I made these utterly wonderful cup cakes exactly following the recipe but piped cream on top instead of buttercream.
    Went down really well – so fresh & gorgeous. Thank you for the recipe.
    The question I have is why the eggs don’t have to be beaten in then the flour folded in afterwards as you would for a basic Victoria Sandwich mixture?
    Is it because a feature of cupcakes is they don’t have to rise much?
    Thank you


    • Jane's Patisserie on August 16, 2022 at 2:13 pm

      Hiya! I have never done this. Hope this helps! x

  4. Denise Evans-Allford on July 5, 2022 at 7:55 am

    Hi Jane. Have you ever substituted oil in your cup cake recipes. Love cake but Have just been told my cholesterol is a bit high so need to cut down on saturated fat 😩😩

    • Jane's Patisserie on July 6, 2022 at 9:54 am

      Hiya! I have not tested oil in these – they may make the white chocolate and raspberry sink! However, typically you would use 75% of the amount of butter! Hope this helps! x

  5. Julie on June 23, 2022 at 4:58 pm

    Hi Jane

    Random question, which size icecream scoop do you use to fill your cupcake cases quickly an evenly..?

    • Jane's Patisserie on June 24, 2022 at 9:35 am

      Hiya! The one I use is linked on ‘My favourite baking equipment’ post! Hope this helps! x

    • Suzanne on November 23, 2022 at 8:32 pm

      Could I use freeze dried rasperrys in the mix instead of fresh?

    • Jane's Patisserie on November 29, 2022 at 3:40 pm

      Hiya! Yes absolutely, use 15 – 20g! Hope this helps! x

  6. sharon on May 25, 2022 at 4:31 pm

    Hi Jane,

    I always read your blog and recipes, but I can’t make many of them as I have to accommodate egg allergies.
    Do you have any eggless cake recipes?

  7. Ploi on April 16, 2022 at 3:54 pm

    Hi Jane
    I want to make these and am worried about the white choc chips sinking and sticking to the bottom as they have with milk choc chip cupcakes….is there anything I can do to avoid/I’m doing wrong?

    • Jane's Patisserie on April 19, 2022 at 3:38 pm

      Hiya! Try tossing them in flour and/or freezing them before! Hope this helps! x

  8. Clare on March 26, 2022 at 5:09 pm

    Hi Jane, i have made your cupcakes for the first today, found the recipe so easy to follow, the family say they are great.
    What white chocolate do you use for the icing thanks Clare

    • Jane's Patisserie on March 30, 2022 at 3:30 pm

      Yaay im so glad, thank you so much! I use Callebaut chocolate in baking – but any will do! Enjoy! x

  9. Hannah on March 6, 2022 at 8:30 pm

    Hi Jane! I made these cakes for my friends hen party and she loved them. She would like it as her wedding cake flavour. How could I use the recipe to create an 8inch cake?

    • Jane's Patisserie on March 7, 2022 at 8:35 am

      Hiya, there is a recipe for this in my book! Hope this helps! x

  10. Karen on February 25, 2022 at 3:53 pm

    Made these today was an epic fail 🙁 very stodgy at the bottom , cooked longer than recipe states , what have I done wrong 🙁 I used paper cupcake cases

    • Grace on October 10, 2022 at 5:09 pm

      Me too, I was just coming on to say this. And then the paper was like stuck to the buns so it was peeling off so I was coming on for some advice on what I may have done wrong? I followed and measured all ingredients as stated in recipe.
      Thanks for any help!

  11. Lynette on January 25, 2022 at 7:28 am

    Are these ok to freeze please as they’ve got fresh raspberries in them – worried they may go watery? Thanks

    • Jane's Patisserie on January 27, 2022 at 10:08 am

      Yes absolutely! These can freeze for up to 3 months! Hope this helps! x

  12. Josh on November 11, 2021 at 12:55 pm

    5 stars
    Best cupcakes anyone I’ve given them to have had in a long time

    • Jane's Patisserie on November 11, 2021 at 3:33 pm

      So happy to hear this, Enjoy! x

    • Oonagh Nolan on May 14, 2022 at 9:51 am

      Made these yesterday and I love a recipe that does exactly what it says on the tin. Recipe made 15 and amount of
      Buttercream was exact…no waste. I got a fright when I
      Added the cooled chocolate as it sort of seized but I added a small amount of milk and voila. Perfect again !!
      They got rave reviews !!!

  13. Indy on September 30, 2021 at 7:01 pm

    Hi,can i uae a white chocollate glaze as a topping? If ok pls can I have the recipe.Thanks

  14. Maeve on July 29, 2021 at 12:06 pm

    Can I use frozen raspberrys for the mixture?

    • Jane's Patisserie on July 29, 2021 at 1:45 pm

      Hiya! In the cake mix yes!x

  15. Sumayyah on July 19, 2021 at 9:09 am

    Hi Jane
    Can I leave out the white chocolate in the buttercream?

  16. Christina Smith on July 6, 2021 at 2:37 am

    5 stars
    I’ve made this as written a few times as part of cupcake gifts-I absolutely love the raspberry and white chocolate combo and the icing is to die for.

    Today I wanted to make a cake with fresh apples and I was looking for a recipe like this-butter, not oil. I couldn’t find anything that sounded appealing so I thought I’d give this a go as a cake with apples instead of cupcakes. I subbed the raspberries for chopped fresh Granny smith’s and added cinnamon and a pinch of nutmeg to the batter and whacked it in an 8 inch spring form pan. Instead of the icing I made a crumble and put that on top (a lot of crumble lol) and stuffed it in the oven for about 45 minutes. It turned out beautifully and I added a simple icing sugar drizzle after it cooled.

    What a fantastic versatile recipe. Everything I’ve made from your site has been perfect and easy to adapt in different ways. Looking forward to your book (I’ve already preordered :))

  17. Marilyn on June 22, 2021 at 9:34 pm


    Can I use soft brown sugar instead of caster sugar for this recipe?

    Thank you.

    • Jane's Patisserie on June 28, 2021 at 4:00 pm

      Hello yes you can x

  18. Monique Naden on April 23, 2021 at 5:39 am

    4 stars

    I’m going to make these tonight

    Can I ask, how long would you cook them for if you wanted to make mini muffins ?

    • Jane's Patisserie on April 26, 2021 at 1:34 pm

      Hey! mini ones take about 12 minutes to bake xx

  19. Jo Pack on April 8, 2021 at 7:36 am

    Hi Jane – I have tried so many of your recipes & they’re all amazing! Thank you! Everytime I use icing sugar it ends up all over my kitchen. Do you have any tips to stop this from happening as it puts me off making buttercream! I’d appreciate your advice. Thank you

    • Jane's Patisserie on April 9, 2021 at 11:37 am

      Hey!! Thank you so much!! Haha yes it can be so annoying when this happens, I use tate and lyle which doesn’t do this!xx

  20. amber on April 1, 2021 at 12:46 pm

    can I substitute the raspberries for strawberries instead?

  21. Inssc98 on March 25, 2021 at 3:10 pm

    Can I make cream cheese frosting with this recipe? Would the flavors go well together?

    • Jane's Patisserie on March 26, 2021 at 1:13 pm

      Hii! Yes that will be very tasty x

  22. Rebecca on March 9, 2021 at 8:44 pm

    Hi Jane, love you recipes! I’m planning on making these for Mother’s Day. Can I melt the chocolate for the sponge mixture instead of using chocolate chips?

  23. Helen on March 7, 2021 at 2:29 pm

    I’m planning on making these for Mother’s Day as they sound delicious! Is it best to chop the raspberries in half or put them in whole?

  24. Sienna on March 1, 2021 at 8:22 am

    Hi Jane, this is a weird question but if I were to make the cupcakes into a 3 layer cake, would everything be 400g for the sponges including the raspberries and white chocolate? For my birthday 🙂 xx

  25. Shannon on February 18, 2021 at 9:43 pm

    Hi I was wondering if i wanted to reduce the sugar in these would they still turn out ok?

    • Jane's Patisserie on February 19, 2021 at 9:24 am

      As its a basic mixture, reducing the sugar can and probably will change the end result! x

  26. Rebecca Martin on February 9, 2021 at 8:39 pm

    5 stars
    Tried these for the first time today and they did not disappoint! The sharpness of the raspberries goes so well with the white chocolate.. I made them for a birthday but don’t want to give them away!

  27. Rio on February 4, 2021 at 9:47 am

    Hi, if swapping from raspberries to pistachios, would you need the same quantity of pistachios?

    • Jane's Patisserie on February 4, 2021 at 6:32 pm

      You could, or slightly less – the baking time may also be slightly less as pistachios are drying compared to raspberries! X

  28. Millie on January 18, 2021 at 11:01 am

    I’m only wanting to make 6 cupcakes, and it says use 1.2 eggs. How would I do this?
    Thank you 🙂

    • Jane's Patisserie on January 18, 2021 at 11:04 am

      I would personally recommend making 1/3 of the recipe so then you only use 1 egg, or make 2/3 and have a couple more than six cupcakes x

  29. Ciara Grant on December 23, 2020 at 9:02 pm

    5 stars
    Love this recipe they turned out fantastic, will definitely make again. I made vanilla buttercream as I didn’t have enough white chocolate for the cakes + icing but still tasted great and got loads of compliments. Thanks Jane!

  30. Emily on December 11, 2020 at 6:11 pm

    5 stars
    Hi what size are the cups you use for your cupcakes? Are they the mini or the regular cups? Thankyou! X

  31. Chris on November 10, 2020 at 7:29 am

    Hi Jane,
    I’m wanting to use this recipe for a cake rather than cupcakes but not for a week or so. Will the baked sponges be ok to be frozen if I make them ahead?
    Thanks 😁 x

  32. Sands09 on October 21, 2020 at 8:03 pm

    5 stars
    Made these yesterday and I received so many positive comments from those who tried them. I followed your tips to stop the raspberries and chocolate chips sinking. Thanks for so many fantastic recipes, I’m looking forward to working my way through them!

    • Sharon Stephens on March 3, 2022 at 4:33 pm

      Can I please ask what is the top to stop the raspberries and chocolate chips from sinking?

  33. Rebecca on October 12, 2020 at 10:37 pm

    5 stars
    Looking forward to trying this! Sorry if this is a silly question but do you sift the self raising flour? And if so do you weigh before or after sifting? Thank you! X

  34. Jae on October 10, 2020 at 10:47 am

    Hi Jane,

    Could I replace raspberries with pistachios? I loved your white choc and pistachio cake I want to make this as a cupcake!xxx

  35. Kate on September 19, 2020 at 8:50 pm

    I’d like to make these cupcakes gluten free, would you use xanthan gum to help the texture if using gluten free flour? Thanks!

    • Jane's Patisserie on September 20, 2020 at 11:54 am

      Yes! I would say maybe 1/2tsp (or whatever you find best!) x

  36. Chelsey on September 4, 2020 at 10:26 am

    5 stars
    Hi Jane,
    I made these yesterday and they were delicious!
    However, I noticed the chocolate chips sunk to the bottom and were stuck on the wrapper when peeling it off the cupcake. Also, I noticed there were some small sink holes on the top of the cupcake but it looked like that’s where the raspberry’s were so not sure if it was something to do with them. This didn’t matter too much though because I piped my buttercream over it. But any ideas as to why this happened please? Thanks 🙂 x

    • Jane's Patisserie on September 4, 2020 at 2:42 pm

      So the holes on the top can come from things sinking and moisture – it may be worth coating the raspberries and chocolate chips in flour, and maybe also freezing the chocolate slightly! x

  37. Lisa-Marie on July 31, 2020 at 6:32 pm

    Hi Jane, I absolutely loved this recipe! However, whenever I add the chocolate to my butter cream it goes very grainy and the buttercream is hard to pipe and doesn’t stick to the cupcakes very well. Any ideas of where I am going wrong? I leave my chocolate to cool before I add it to the butter cream and before I add the chocolate the buttercream is nice and Fluffy. I thought it could be the type of chocolate but this also happened with the buttercream for the Terry’s chocolate orange loaf cake.

    P.s I love your recipes!!

    • Jane's Patisserie on August 1, 2020 at 10:21 am

      Hey! So how are you mixing it? Also, do you add any liquid? Sometimes if you add a little whole milk or boiling water it can bring the buttercream back! X

    • Pauline on July 4, 2021 at 6:32 pm

      I just kept beating the grainy mixture until it came nice and fluffy again.

  38. Joanna Howell on July 25, 2020 at 3:35 pm

    Hi. I followed the recipe but I only got 9 cupcakes! I used a standard size ice cream scoop and some cups and only just scraped enough for 9. My cups were about half full – it sounds like you had a lot more mixture?

    • Jane's Patisserie on July 25, 2020 at 8:51 pm

      That sounds like the cups are bigger for sure, there’s definitely no way this only makes 9 if they are the same size as mine! (Or your scoop is bigger!)

  39. Sophia on July 21, 2020 at 11:54 am

    Hi, I am planning to make your raspberry and lemon cake for my birthday. But instead of the lemon buttercream I want to add white chocolate buttercream. How much ingredients would I need to cover a 3 tier, 8 inch cake with the buttercream you are using in this recipe.
    Many thanks

    • Jane's Patisserie on July 21, 2020 at 2:05 pm

      Have a look at my loaf cake for inspiration, along with the lemon and raspberry layer cake x

  40. Tara Adams on July 17, 2020 at 7:42 pm

    Hey! How would I do the measurements work to make this into an 8” cake?

    • Jane's Patisserie on July 17, 2020 at 7:45 pm

      I usually say one batch of cupcakes does one layer of an 8″!

  41. Bethany Stones on June 28, 2020 at 9:13 pm

    Hello how would I make the freeze thaw raspberries without the machine thing could I use some sort of raspberry sauce??

    • Jane's Patisserie on June 29, 2020 at 8:33 am

      Hey! Sorry I don’t understand – do you mean the freeze-dried raspberries? That’s not typically something you can make at home!

  42. Niamh on June 18, 2020 at 2:04 pm

    Hi Jane! I made these cupcakes the other day and they tasted amazing!!! One thing I noticed though was that the bottom of the cakes seemed to stick to the case which I think was due to the chocolate chips at the bottom, is there a way to avoid this? Or could there be any other reason why this happened?

    • Jane's Patisserie on June 18, 2020 at 7:18 pm

      Hey! Yes that could be the chips – you could try freezing the chocolate chips for at least an hour so they basically bake for less time! x

  43. Rachel Smith on June 9, 2020 at 11:15 am

    5 stars
    Made these to leave on neighbour’s doorsteps to make them smile, and they LOVED them! Recipe was really easy to follow and they were super fun to make. I used fresh raspberries and folded them in carefully at the end, it worked great. The icing was quite thick so I just added some full fat milk until it came to a consistency I could pipe! Thank you Jane!

  44. Reena on June 7, 2020 at 12:08 am

    These cupcakes look and sound amazing. I want to make these but at the moment I have no raspberries at home so could I add strawberries instead as a substitute? Would that work and if so what quantity? Thanks… ps love all your bakes

    • Jane's Patisserie on June 7, 2020 at 8:34 am

      Thank you! Strawberries should work the same (sometimes they have a bit less flavour than raspberries and can produce a bit more moisture) but otherwise it’s the same weight!

  45. Jasmine Edwards on June 5, 2020 at 6:57 pm

    4 stars
    Made these yesterday – they tasted fab but the buttercream was a little thick? Split two bags as I tried to pipe, so just ended up slapping it on. Used the correct butter etc – not enough chocolate maybe? Or butter too cold?

    • Jane's Patisserie on June 5, 2020 at 7:11 pm

      It may have been a little cold – but to be honest some piping bags can rip a lot easier than they should! (I’ve had quite a few messy occasions in the past haha!) – you can add 1-2tbsp of boiling water or double cream and it would smooth it out a little! x

    • Holly on August 7, 2020 at 1:38 pm

      5 stars
      Hi Jane
      How much mixture would you recommend putting in each cupcake case? I usually just split the recipe evenly between 12!
      Thank you. Love all your recipes!

    • Jane's Patisserie on August 7, 2020 at 3:13 pm

      That’s exactly what I do – I just split it evenly using a 5cm scoop!

  46. Imogen Smith on June 2, 2020 at 4:13 pm

    5 stars
    Could I just add freeze dried raspberries to the batter rather than fresh? Just to get a more subtle raspberry flavour?


    • Jane's Patisserie on June 2, 2020 at 7:01 pm

      Yes definitely!! About 10-15g worth probably!

  47. Aly Whiting on June 1, 2020 at 9:20 pm

    Hi Jane,

    I’m going to give these a try in the next few days. Can I melt the chocolate chips Instead and put in the sponge?

  48. Charlotte Sexton on May 24, 2020 at 9:02 pm

    5 stars
    Made these for my little sisters birthday she thought they where incredible. Dropped them at her door due to the quarantine life we live at the moment she rang me before I got home to say how amazing they are! Thank you 🥰 I’ve also made ten with out the raspberry and just the chocolate and they have been a massive success too!

    • Jane's Patisserie on May 25, 2020 at 9:17 am

      Ahh that’s amazing!! I’m so glad! xx

  49. Emily on May 22, 2020 at 2:03 pm

    Hi Jane, I made these today and my chocolate chips sank to the bottom. Do you know why this must be? Thanks!

    • Jane's Patisserie on May 22, 2020 at 7:52 pm

      Sometimes that can happen depending on chocolate chip size/thickness of your cake batter! You can try different chips, or try coating in flour!

  50. Juliet Heyes on May 20, 2020 at 5:59 pm

    Hi Jane, could I use this recipe to make a raspberry & white chocolate cake? Instead of cupcakes 🙂 THANKS!

    • Jane's Patisserie on May 20, 2020 at 8:52 pm

      Hiya – as mentioned on the post it can but my layer cake version is in my ebook!

  51. Liz on May 7, 2020 at 3:46 pm

    Hi there. I have just baked these and waiting for them to cool. I noticed that there is a lot of oil in the bottom of the cases , is this ok or did I do something wrong.

    • Jane's Patisserie on May 7, 2020 at 3:52 pm

      Sometimes that can happen for some people – it can depend on cupcake cases, or ovens etc! You can put a sprinkling of uncooked rice at the bottom in the tin, underneath the cupcake cases to prevent this!

  52. Ashleigh on May 4, 2020 at 5:01 pm

    5 stars
    I made a batch of these for my mums birthday and they were a hit!

  53. Angela on May 4, 2020 at 10:47 am

    5 stars
    Raspberry and white chocolate is my absolute favourite flavour and these cupcakes did not disappoint. I’ve made them twice now!! Recipe so easy to follow as are the other recipes if Jane’s I’ve tried. I’m only allowing myself to bake once a week now though otherwise I will roll out of lockdown but if I could I would have a go at every recipe in this blog. Its helped me get through lockdown and gave me the confidence to bake. Thankyou xx

  54. Rach on May 2, 2020 at 6:52 pm

    Hello, great recipe! Would frozen raspberries work or is it best to use fresh? Thanks

    • Jane's Patisserie on May 2, 2020 at 8:08 pm

      You can use either!

    • Anne-Marie on May 8, 2020 at 12:29 pm

      Ive used frozen raspberries and the cakes have gone a funny colour? Definitely don’t look like the picture lol

    • Jane's Patisserie on May 8, 2020 at 12:34 pm

      Have they gone red…? That’s the raspberry.

  55. Claudia on April 18, 2020 at 1:08 pm

    Hi Jane,
    I can only get large eggs in supermarket at the mo! Could I use 2 large eggs?
    Thank you x

    • Jane's Patisserie on April 18, 2020 at 4:15 pm

      You would need to still use 3 large eggs, but use 175g of the butter/sugar/flour – it may make an extra cupcake!

  56. Sophie Roberts on April 14, 2020 at 3:11 pm

    Hi Jane,

    Is there an easy way to adapt these to be Gluten Free at all?

    • Jane's Patisserie on April 14, 2020 at 3:42 pm

      Yes! Use gluten free self raising flour!

  57. Shannon on April 5, 2020 at 7:42 am

    Hi Jane , love the recipe. If I only wanted to make half the cupcakes can I just half all ingredient ?


    • Jane's Patisserie on April 5, 2020 at 9:21 am

      Theoretically yes, but it’s hard to only use 1.5 eggs. It’s best to make 1/3, or 2/3 as an egg makes up a third of the recipe.

  58. Heather on March 30, 2020 at 1:39 pm

    Cooked them at 170 for 19 mins, but they’ve slowly fallen after taking out the oven.

    • Jane's Patisserie on March 30, 2020 at 5:09 pm

      They may have needed longer – it’s a classic sign they weren’t quite finished baking.

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