Raspberry Curd Cupcakes
These raspberry curd cupcakes are a real delight. Soft wholemeal spelt sponge hides a surprise swirl of zingy raspberry curd. Topped with a dreamy mixture of mascarpone and more curd, these cakes are pretty enough for celebrations, afternoon tea or simply whenever you fancy a small but luxurious bake.
This post is in the process of being updated – July 2026
I first made these cakes for my big birthday tea. I had some rose sugar just waiting to be used and some local raspberries to make this raspberry rose curd. Fruit curds are wonderful for baking and the flavours of raspberries and rose make a perfect pairing.
Raspberry And Rose Curd Cupcakes
The first time I made these raspberry and rose cupcakes, I made them with white chocolate. The recipe was pretty much the same as for these apricot curd cupcakes, except I swirled the curd into the batter, rather than layering it in the middle.
- If you have it, use rose sugar rather than cardamom sugar in the cake batter. Otherwise use golden caster sugar with a drop of rose extract. Or just leave the rose element out.
- Cream the butter and sugar together then beat in the melted white chocolate.
- Substitute the apricot curd for raspberry, both in the batter and the mascarpone topping.
- Swirl the curd through the batter rather than layering it in the middle.
No raspberry curd? Just swap it for lemon curd.
The raspberry and rose cupcakes are completely delicious. Although the lemon curd cupcakes I also made for the party were very good, these definitely pipped them at the post. Mascarpone and fruit curd is another match made in heaven.
My one disappointment was that the lovely spotty pink cupcake cases I bought especially for these cupcakes came away from the cakes soon after baking. So the beautiful presentation I’d envisaged was not to be. I tried sorting them out with elastic bands, but this gave them a crazed dancer look which I think might have been even worse.
How To Make Raspberry Curd Cupcakes
You can go your preferred way when it comes to adding the raspberry curd to the cakes. You can either fill the cupcake cases with batter, then swirl in the raspberry curd or you can fill them half way, add a spoon of curd and then top up with batter.
Having made both versions, I think I prefer the swirl as the curd has a tendency to sink and mix in with the batter anyway.
Other Cakes Using Fruit Curd You Might Like
- Chilli chocolate cake with lime curd buttercream
- Chocolate cake waffles with lemon curd & strawberries
- Chocolate Victoria sandwich with lime curd buttercream
- Lemon coconut cakes
- Mini orange sponge cakes with blood orange curd
- Passionfruit curd sponge cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these raspberry and rose curd cupcakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more raspberry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Raspberry And Rose Cupcakes. PIN IT.
Raspberry Curd Cupcakes
Ingredients
Cakes
- 150 g unsalted butter softened
- 175 g golden caster sugar (I used vanilla sugar and omitted the vanilla extract)
- ½ tsp vanilla extract
- 2 large eggs (I used duck eggs)
- 180 g wholemeal flour (I used 155g wholemeal spelt and 25g coconut flour)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 70 g Greek yoghurt (I used 0% fat)
- 50 ml water
- 12 tsp raspberry curd
Mascarpone Icing
- 4 tbsp raspberry curd
- 125 g mascarpone cheese
Instructions
Cakes
- Cream the butter and sugar together until light in colour and fluffy in texture.150 g unsalted butter, 175 g golden caster sugar
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Beat the eggs into the bowl, one by one until fully incorporated.2 large eggs
- Sift in the dry ingredients and stir until just combined.180 g wholemeal flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
- Add the yogurt and water and stir again until just combined.70 g Greek yoghurt, 50 ml water
- Spoon roughly half the batter into a tin of 12 cupcake holes lined with cases.
- Place a level teaspoon of curd on top of the batter, swirl it around a bit, if liked, then spoon in the remaining batter to cover.12 tsp raspberry curd
- Bake in the centre of the oven for 25 minutes or until the cakes are well risen and firm to the touch.
- Turn out onto a wire rack to cool.
Mascarpone Icing
- In a small bowl, stir the curd and mascarpone together until just mixed. Try not to over mix as the mascarpone has a tendency to go runny.4 tbsp raspberry curd, 125 g mascarpone cheese
- Spread over the top of the cooled cupcakes and decorate with whatever you like.
Hi,
I really love the sound of this recipe. I am struggling to find rose extract though. Can I subsitute the extract for water or syrup or would that affect the fragrance of the curd?
I think either would work, though I’m not sure about quantities. Maybe try half a teaspoon of rosewater? It’s very easy to overdo rose, but you do need to know it’s there. So go carefully.
I’m very keen to make this recipe and take several sterilised kilner jars with me when I visit relatives in Sri Lanka.
as we have a glut of raspberries at the moment, I’d ideally like to make it now but I’m worried about how it will keep, sealed for 2-3 months.
Would really appreciate some advice or tips!
Hi Roo, to be honest I’d go for raspberry jam instead. It’s much more reliable. If you keep the jars in the fridge and they’re well sealed it might last for 2-3 months, but there’s no guarantees. And if you’re travelling, it’s going to be hard to keep it cold.
Thank you
You’re very welcome.
Absolutely stunning, thank you for sharing. What a beautiful ruby colour, and so decadent tasting. A real treat!
Raspberry curd is so delicious and as you say the colour is rather good too. Glad you liked the recipe and thanks for feeding back.
This recipe looks delicious, strangely I was only yesterday given a jar of raspberry curd and wasnt sure how to use it, so this has given be an idea. Thanks
Wow that curd sounds amazing and such a vibrant gorgeous colour! Lovely flavours
Thanks Katie – raspberry and white chocolate is just perfect for summer.
Hi Choclette,
That curd looks simply divine-just off to the garden to see if I have any suitable roses to start making the rose sugar!!
Oh hello GD. Yes do make rose sugar. That and rose syrup are this summer’s new favourites for me – I’ve been having rose flavoured virtually everything.
What gorgeous flavours indeed! Never tried that combination before but I can imagine it being heavenly. Hope you had a wonderful birthday tea 🙂
Thank you Hazel. I had a fantastic birthday thank you. Sadly wasn’t able to eat much as I was overly excited, but everyone else enjoyed it.
Oh YUMMY! All my favorite in a cupcake! Never make raspberry curd before. This sounds & looks very interesting! 🙂
Thanks Kit. I’m a big fan of home made fruit curds – can’t stand commercial ones though.
I love raspberry curd (not quite as passionfruit curd mind!!) but I have never thought of pairing this with a rose flavour. Seems so obvious to me now lol. Lovely combo and such fantastic colours too.
We all know what a passionfruit fiend you are Chele, so I’ll let you off. My trouble is, it’s like brownies, the latest one I make, I think it’s the best.
They look just perfect. They have turned out very well indeed!
Thank you Alida – they didn’t look as perfect as I wanted them, but they certainly tasted good.
What a great idea, gorgeous colour!
Thanks Janice – gorgeous taste too 😉
What elegant and beautiful cupcakes. I love the flavor combination you used. These are irresistible! Blessings my dear, your friend, Catherine xo
Thank you Catherine for your very kind comments. I’m particularly won over by rose with fruit this summer and have been using it all over the place.
A great combination of flavours. I think you are inspired!
Aww, thank you – they were delicious even if they didn’t look so great 🙂
Ooh! Gorgeous! I discovered how easy it is to make different curds only this year but hadn’t thought of raspberries. The flavour combinations sound lovely – I’ve tried strawberry and rose which is lovely – but raspberry and rose -yum!!
Thanks Rachel. Strawberry and rose is good too. I’ve found that rose goes well with loads of summer fruit – at least it’s worked with rhubarb & blackcurrants too.
Great! I never tasted rose sugar, but I love rasperries! this curd sounds very interesting..and I love the mascarpone topping on the white chocolate cupcakes (something which I wish to try too)!!!!
Hi Rita – see above comment for rose sugar. Mascarpone and fruit curd work really well together and make an excellent tart filling.
Gorgeous! I must away to look up your post on rose sugar…
Oops, not sure I did a post on rose sugar Lucy. But it’s dead simple. I just layered the petals of three heavily scented fresh roses with caster sugar in two large jars and left for a month. The sugar becomes slightly sticky because of the moisture from the roses, but it is so worth it – the scent is wonderful. If only I grew more roses!
I love curds and this one does sound superb. Raspberries have such a wonderful flavour. I bought some spotty cupcake cases when I was baking for a birthday party a while ago and they came away from the cakes too. Must be something about the spots.
Phil – cupcake baker beware, avoid spots! Or is it avoid our recipes?
I think this may be one of the best combinations ever. I bet you were overjoyed with this raspberry & rose curd. What an idea. You are the curd queen.I have used raspberry jam with Mascarpone before and that was amazing. Raspberry curd would be superb, I can just imagine :))x
Oh thank you Laura – I’m happy to be the curd queen – as long as don’t have to lose my chocolate title status 😉 I like the zestiness of curd which you don’t get with jam, not that I wouldn’t love a few jars of homemade raspberry jam!
These look so pretty. I love the presentation!
Thanks Ellen. The cupcake stand is a fabulous thing but it does mean you have to make 24 cupcakes if you want to use it.
god this sounds divine!… raspberry curd is a fabulous thing… i can imagine that sharp/sweetness… divine… the cupcakes are just so pretty too… crazed dancer cupcakes would be fn to see!
Dom, thank you. Those cupcakes danced of the stand pretty damn fast!
Beautiful colours!!!
Thanks manu. I love the colours too.
Raspberries and rose sounds divine!
I tried the combination in a chocolate in Ghent for the first time a couple of years ago and it was one of the best chocolates I’ve ever eaten.