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Raspberry Trifle Cupcakes

The classic dessert in cupcake form - Raspberry soaked sponge finger-style cupcakes filled with fresh raspberries and custard and topped with whipped vanilla cream.
Active Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 8 cupcakes


  • 4 eggs
  • 150 g caster sugar
  • 100 g plain flour
  • ½ tsp Dr. Oetker baking powder
  • 1 pack Dr. Oetker Raspberry Flavour Drizzles
  • 100 g fresh raspberries - or frozen raspberries fully defrosted
  • 100 g custard - click for my recipe to make your own
  • 250 ml whipping cream
  • 1 tsp Dr. Oetker Vanilla Bean Paste
  • Sprinkles
  • 8 glacé cherries
  • 8 cupcake cases


  • Pre-heat your oven to 200ºC/180ºC fan.
  • Separate 4 eggs, whisk the egg whites until you have soft peaks. Add 30g of caster sugar to the egg whites, ½ tbsp at a time, ensuring that each addition is fully whisked in before adding more. Continue whisking until stiff and glossy.
  • Put the egg yolks into a separate bowl and add the remaining caster sugar (120g). Whisk together until thick and pale in colour.
  • Sift the plain flour (100g) and baking powder (½ tsp) and fold into the egg yolk mixture. Then fold in half of the egg white mixture. Once fully combined add the remaining egg white mixture and again fold together until fully combined.
  • Divide the mixture between the 8 cupcake cases and bake for 15-17 minutes until a skewer inserted in the centre comes out clean (the cupcakes will puff up a lot in the oven and then sink back a little as they cool - a bit like a soufflé).
  • Put the cupcakes onto a wire rack to cool for 5 minutes. Use a skewer to poke holes in the top (more around the edges than in the centre as you're going to scoop out the centre). Drizzle over the Raspberry Flavour Drizzles, allow it to soak in and then pour over a bit more, then leave the cupcakes to cool completely.
  • Once cooled use a teaspoon to scoop out the centre of each cupcake. Using a fork, crush the fresh raspberries (100g) a little. Add a tsp of raspberry into the centre of each cupcake (until the hole is about half full).
  • Add a teaspoon of custard on top of the raspberry.
  • Put the whipping cream (250ml) and vanilla bean paste (1 tsp) into a large bowl and whip until it is thick and holds it's shape. Top the cupcakes with the whipped cream (I use a piping bag with star nozzle attached).
  • Sprinkle the sugar strands over each cupcake and top with a glacé cherry.


Calories: 310kcal | Carbohydrates: 36.2g | Protein: 5.2g | Saturated Fat: 8.6g | Sodium: 80mg | Fiber: 0.4g | Sugar: 28.5g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: British
Keyword: Coffee Morning, Party Recipe, Sponge Cake
Author: Charlotte Oates