Raspberry Cupcake Recipe Sugar Free
Raspberry cupcake recipe stuffed with raspberries and topped with a healthy cream cheese frosting! Fresh, sweet and delicious recipe for snacking or desserts.
The sweet tartness of the fresh raspberries pairs perfectly with the creamy mascarpone frosting in this easy cupcake recipe!
We use baking soda and self-raising flour for these raspberry cupcakes as it gives a good rise for a light vanilla crumb.
Using all-natural simple ingredients means there's no refined sugar in this recipe.
First we cook down the raspberries into a fruit compote, no need to sweeten it or add water, just very gently cook over a low heat for about 3 minutes and the raspberries reduce to a tart jam.
Divide the cooked raspberries into two, we'll use half for the batter and half for the frosting.
The compote will cool down enough in the fridge for the frosting during the rest of the preparation and cooking time.
Add the wet ingredients - eggs, honey, softened butter and vinegar to the bowl, whisk together and then add the flour and baking soda.
Combine thoroughly until smooth, then gently stir in the raspberry compote until marbled through the batter.
It doesn't need to be overmixed, the baking soda has already started to work so move on to the next step.
Divide the cupcake mixture between 12 cupcake cases and bake for 20 to 22 minutes, until a toothpick inserted into one comes out clean.
I can't even fully describe the smell when they are baking/baked, honey-raspberry-vanilla-amazing!
I used a raspberry variation of our sugar free cream cheese frosting recipe, simply adding the rest of the compote we just chilled.
Whisk in the honey, mascarpone and compote and either scrape into a piping bag to decorate or spread generously onto each cupcake.
These cupcakes have a fluffy light honey crumb texture.
The calories shown include the frosting and cupcake. The cupcake alone is 151 calories.
Decorate each cupcake with a fresh raspberry you saved from earlier!
They really are little perfect bundles of deliciousness.
I hope you get chance to enjoy these!
Raspberry Cupcakes Recipe Sugar Free
Recipe Category: Cake, Dessert
Recipe Cuisine: British
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 12
Calories: 251
Rating: 3 from 2 votes
INGREDIENTS
- 100g softened Butter
- 80g Honey
- 2 Eggs
- 130g Self-raising flour
- 1 tsp Baking soda
- 1 tsp White wine vinegar
- 150g Raspberries
- 250g Mascarpone
- 50g Honey
RECIPE METHOD
- Reserve 12 raspberries for decoration
- Simmer remaining raspberries over a very low heat until thickened and reduced, about 5 minutes, divide into 2 portions, pop 1 in the fridge
- Pre-heat oven to Gas mark 5 (190c / 375F)
- Mix butter, honey and vinegar, whisk in the eggs
- Fold in flour and baking soda, combining well, then gently fold in half the raspberry sauce, until marbled through the batter
- Spoon into 12 cupcake cases, bake for 20 to 22 minutes, until a toothpick comes out clean
- Allow to cool before frosting
- Whisk the mascarpone, 50g honey and remaining raspberry compote, pipe onto the cupcakes and top each with a fresh raspberry
Really Sugar Free Recipe Video:
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