Kidspot Kitchen

Kidspot Kitchen

Raspberry cupcakes with raspberry icing recipe

For a healthy treat, try this raspberry cupcake with creamy icing recipe. These cupcakes have raspberries, honey, and vanilla – but are full of fibre too! Find more on Kidspot New Zealand's recipe finder.



  • 2 eggs
  • 1/2 cup rice bran oil
  • 1/2 cup honey
  • 1/2 vanilla bean
  • 11/2 cups wholemeal self- raising flour
  • 1/3 cup milk
  • 1 cup raspberries (fresh or frozen)
  • 1 tbsp boiling water


  • 1/4 cup ricotta
  • 1/2 vanilla bean
  • 2 tbsp honey
  • 1 tsp rice bran oil
  • 1/2 cup dessicated coconut
  • 1/2 cup raspberries (fresh or frozen)


Preheat your oven to 170°C, fan- forced.

Beat eggs and oil together until creamy. Add honey and stir until dissolved.
Slice vanilla bean lengthways and scrape out seeds from one half. Add seeds to mixture. Set aside the remaining half of the vanilla bean for the icing.

Mix in flour and milk to the egg, oil and honey mixture.

Blend raspberries and boiling water in a food processor until smooth and then add to the mixture.

Grease a cupcake tray, and fill each cupcake holder two-thirds full and bake for 20 minutes and until golden brown.

Once the cupcakes are cool, prepare the icing.

To make icing, place ricotta, remaining vanilla bean seeds, honey, oil, coconut and raspberries in a food processor and blend until mixture is smooth. Cover each cupcake with icing and store in the refrigerator.


  • Allow the raspberries to thaw a little before placing them in the food processor.
  • The extra fibre makes this a satisfying but light snack - and perfect for guilt-free party treats!
  • This recipe is sugar free, and contains no white flour or butter so it great for certain allergies.
  • This recipe was created by Emily Rose, author of 'Have Your Cake' for Kidspot, New Zealand’s best recipe finder.

Find related cupcake recipes