Raspberry Cupcakes


Recipe author: Skippasockret

Who doesn't love cupcakes? These pink cupcakes are made on the occasion of Pink October. To support the Breast Cancer Association.


  • 2 eggs
  • 2 dl Use like sugar
  • 100 g butter
  • 2 dl milk
  • 4 dl gluten-free flour mix or other optional flour
  • 2 tsp baking powder
  • 2 tsp cardamom
  • 1 tsp vanilla powder
  • 1 pinch of salt
  • 1-2 dl frozen raspberries


  • 1.5 dl Use like sugar
  • 150 g butter
  • 300 g cream cheese
  • 1-2 tbsp lemon juice
  • A few drops of red caramel color


Start by melting the butter over medium heat.Whisk the eggs and Use like sugar until porous. Measure all the dry ingredients into a bowl and mix. Whisk the butter and milk into the egg mixture, then fold the dry ingredients into the batter. Pour the batter into the muffin tins of your choice and press a few raspberries into each. Bake in the middle of the oven for about 15 minutes at 175 degrees. Remove and let cool while you make the frosting.

Make sure that both butter and cream cheese are at room temperature when you mix. Whisk together the butter, cream cheese and sweetener until you have a smooth and fine frosting. Add lemon juice and caramel color to taste, then leave in the fridge until it's time to frost your cupcakes. Decorate with a raspberry on top.