Raspberry Crumble Cupcakes

This afternoon the kids were given the options of arts and crafts or baking….and needless to say, they picked baking, because let’s face it, you don’t exactly get to eat a picture after you paint it! These cupcakes are ideal for lunchboxes or as a post-dinner treat. They are gooey on the inside and crunchy on the top, and are always a hit with the kids. The recipe is simple enough to follow and definitely one the kids can get involved in.

Makes 12

For the cupcakes:

175g plain flour
2 tsp baking powder
3 tsp ground cinnamon
50g sugar
50g dark brown sugar
120g butter (melted)
1 egg
120ml milk
120g raspberries (fresh or frozen)
Zest of 1 lemon

For the crumble:
50g dark brown sugar
60g plain flour
2 tsp ground cinnamon
40g butter (melted)


  1. Preheat the oven to 180C. Line a cupcake tray with 12 cases.
  2. Place the baking powder, flour, cinnamon and sugar in a bowl. Stir until well combined and then create a well in the centre of the mixture.
  3. In a separate bowl, beat together the butter, milk and egg. Add to the dry ingredients, stirring gently until all of the ingredients are well combined.
  4. Finally add the lemon zest and raspberries, again stirring gently until well combined.
  5. Spoon the mixture into the cupcake cases and set aside.
  6. For the crumble, mix together all of the ingredients until sandy in consistency. Top each cupcake with a spoonful of the crumble mixture.
  7. Place the cupcakes in the centre of the oven and bake for approximately 25 minutes or until golden in appearance.
  8. You can check if they are cooked by inserting a knife and ensuring that it comes out clean if you are unsure. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

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