Raspberry Curd Cupcakes

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These raspberry curd cupcakes are a real delight. Soft wholemeal spelt sponge hides a surprise centre 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.

Prep Time25

Cook Time22

Course: Afternoon Tea

Cuisine: British

Keyword: cupcakes, fruit curd, mascarpone

Servings: servings

Calories: 304kcal

Author: Choclette @ Tin and Thyme

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

Metric - US Customary

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.

Notes

Swap the raspberry curd for any fruit curd you like. Lemon curd is always a sure fire winner.

If you have rose sugar use that instead of regular sugar.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition