When it comes to family and baking there is no better combination than having them together and I’ve got the best little baking nieces around! They focus, listen and are so excited to help (and they love eating too). I can’t ask for better sous chefs, they make baking just as fun as eating!
With berry season in full bloom we whipped up some raspberry cupcakes that are great for the kids but also for the adults! Honestly I prefer these cupcakes as is, there is no need for icing but the kids love to ice and decorate their own cupcakes – as what kid wouldn’t? So we added raspberry buttercream icing too!
For the adults, a dusting of icing sugar on top is all you need. The cake is moist, tart and sweet, just perfect as is!!
I had so much fun with these little ladies, watching them laugh and sneak licks of the batter. They were constantly asking what’s next, when will they be ready?! But most of all it made my heart melt at how much they love being around family and the interest they show in the kitchen. These moments remind me of how lucky I was as a kid spending time with my mom and grandma, learning and enjoying their baking. Yearly traditions that my grandma always shared at the cottage with us kids are now something I can share with my nieces and nephew. It’s simple in life but so precious.
The easiest way to bake with little ones is to have everything premeasured or to have a checklist as you go. Trust me on this, it’s easy to forget how much flour or sugar you’ve added when you have cute little distractions along the way. Seriously, look how sweet they are!! We had the recipe on the counter and checked each ingredient off as we went. I also measured the ingredients and then passed it over to the sous chefs, taking turns of course.
Since kids don’t seem to have a sugar radar I made sure to make a small batch of cupcakes instead of the standard 24. I actually prefer mini cupcakes and find there is less waste from little ones who only eat the icing and leave the cake behind. With the raspberries, larger cupcakes are better! You could cut the raspberries in half if you’d like to make mini cupcakes.
For the fun part – have little bowls of toppings like different coloured sprinkles, gummies, and fruit. And be careful of little finger thieves or you won’t have any toppings left for those cupcakes!!
Raspberry cupcakes for kids (and Adults too)
A small batch of vanilla cupcakes filled with raspberries. A perfect treat that the kids will love and the adults too!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup full milk
- 1 small pint raspberries
Instructions
- Preheat the oven to 350ËšF. Line a muffin tin with cupcake liners and set aside.
- Using an electric mixer cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla.
- In a separate bowl, mix together flour, baking powder and salt until well incorporated.
- Alternate flour mixture and milk to the butter mixture, beat on low speed just until combined. Fold in raspberries.
- Using an ice-cream scoop, scoop equal amounts into each muffin cup.
- Bake for approx. 18- 22 minutes or just until the tops start to spring back.
- Let cool on cooling rack.
- Dust cupcakes with icing sugar for the adults and for the kids ice with raspberry buttercream icing (see recipe below) and decorate cupcakes as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 205
- Sugar: 18.1g
- Sodium: 123mg
- Fat: 8.9g
- Saturated Fat: 5.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29.5g
- Fiber: 1.3g
- Protein: 3g
- Cholesterol: 49mg
Raspberry Buttercream icing
- Category: Dessert
Ingredients
- 2 cups sifted icing sugar
- 1/2 cup unsalted butter at room temperature
- handful of fresh raspberries
- 1/4 teaspoon vanilla
- 1 tablespoon milk (optional if icing isn’t soft enough)
Instructions
- With a hand held mixer, beat butter and icing sugar together, slowly add raspberries a few at a time. Whisk until light and fluffy, add vanilla extract and milk if needed.
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Leave a Rating and Comment!
I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
Came out all soggy and too moist where the raspberries were. To much milk probably. But flavor was ok
Hi Jasmine, I’m so sorry to hear this. If you don’t mind me asking how did you measure out the ingredients, using metrics or cups? Was the batter runny before scooping it into the liners? I haven’t had any issues with the recipe before so I wondering what may have happened here. If the batter was a nice consistency before baking it may have just been a bake time issue where you needed to add more time. The raspberries will definitely add extra moisture but it should not be soggy.
Omg I take back my bad review earlier! So sorry, I don’t know how to delete it because I didn’t create an account. 100% my error for making it soggy. I mismeasured 3/4 cup milk for 1 3/4 cup! I remade it from scratch and made about 15 cupcakes and they came out perfectly. I did bake for about 23mins though but that was the only thing that I changed.
It’s so sad that store-bought foods/pastries have so many additives and rarely anything that is “nut-free” or “not made in the same factory that night make nuts” label. It’s hard looking for party food for my toddler’s class. I’m excited to look over other recipes to see what else I can make for my son! Thank you for sharing. I love that this has simple few ingredients…and no added nuts!
Jasmine, I’m so happy to hear that. And it’s totally okay about the ‘bad’ review, I’m just glad you figured it out and the second time it was a success. Thank you for reaching back out and I hope you find more recipes that work for you! Best, Alie!