Do you like your bakes berry-flavored? If so, these are the cupcakes of your dreams.

Taken right from my handy copy of Tanya Bakes, these are perfect for Sunday tea or even a birthday party. The recipe calls for classic vanilla cupcakes, perfect for beginners. If you’re feeling ambitious, spice this bake up with your favorite funfetti or chocolate cupcakes.

The base cupcake isn’t super important because the real star of the this show is the raspberry filling and pretty-in-pink frosting. If you’ve never made your own frosting before, get ready for a treat! Homemade frosting is infinitely creamier than anything that comes in a tube. Dash in a bit of food coloring and you’ll soon feel like Merry Berry in the Bake Off!

Start by preheating your oven to 350 F, measure out your ingredients, and grease a 12-hole cupcake tin with butter or non-stick spray. Now that the boring part is out of the way, we can start baking!

For the vanilla cupcakes, cream your softened butter and sugar until light and fluffy, add your egg and vanilla extract, and fold in the flour and baking powder. Once fully combined, set your mixer to low and slowly pour the milk until smooth.

Scoop the batter into your cupcake tray, and bake until the top is golden and a toothpick comes out clean. Thus usually takes 18-20 minutes, but start check them an the 15 minute mark. Over-baked means dry.

We all know we’re not supposed to decorate cupcakes until they’ve completely fully cooled. I recommend waiting until your cupcakes are out of the oven before starting on the frosting. Particularly if you’re prone to temptation and impatience (nobody’s perfect)!

A stand mixer is perfect for homemade frosting, but a handheld electric whisk would also suffice. I don’t recommend doing this job with a hand-whisk, or you could end up with grainy frosting.

Rule #1 is to be patient when whipping your butter. Mix on a high speed for a good few minutes until it’s gone pale in color. This is step is key to the fluffy, creamy frosting we’re after. Once the butter has been properly whipped, add the vanilla extract. Up next is the icing sugar.

Rule #2 to homemade frosting is to NOT add all your icing sugar to the bowl at once. Add it in a little at a time, scraping down the sides of your bowl before adding more.

Don’t believe me? Give it a try and enjoy the explosion of sugar clouds all over you and your kitchen. At least you’ll look like a mad scientist, or a witch brewing a potion!

When your frosting is forming stiff peaks in the bowl, add pink food coloring. The amount is all down to preference. If you’re after a very pale pink, don’t exceed more than a few drops. For a deep pink, go for 5 – 6. You can always start with less, mix, and slowly add more until you’re happy with the color.

Once your frosting is sufficiently pink, turn your attention to the filling. You can absolutely use store-bought raspberry jam, and no one will love these any less. But if you have the time and inclination, make your own jam by reducing raspberries and sugar over medium-low heat until it reaches a jammy consistency, and let it cool!

The most fidgety bit of these cupcakes is cutting out the holes for the raspberry filling. Carefully use a sharp knife and carve out a small chunk of cake from the center.

The cut shouldn’t be so deep that it perforates the bottom, or the filling will leak out and make a mess, but should substantial enough that a generous helping of jam will comfortably fit inside.

If you’re like me, it may take a couple tries to get right. Also if you’re like me, you’ll enjoy a pre-dessert appetizer of cupcake cutouts as you go along. There’s no shame in that game.

Once you’ve spooned your jam into your cupcake holes, use a piping bag to top each cake with a generous dollop of delectable pink icing. For a little extra pizazz, finish each one with a fresh raspberry and some sprinkles!

Voila! These adorable and flavorful cupcakes will have your friends, family, classmates, and coworkers begging you for more. Seriously, even Loki couldn’t resist.

Bake the world a better place with raspberry cupcakes!