Kidspot Kitchen

Kidspot Kitchen

Little pear and raspberry cupcakes recipe

These are a little bit muffin, a little bit cake, and they're a perfect sweet addition to morning or afternoon tea. Great for afternoon snacks. Find more on Kidspot New Zealand.



  • 160g unsalted butter
  • 1 cup natural yoghurt
  • 2 eggs
  • 1 1/3 cups plain flour
  • 1 tsp baking powder
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup tinned pears, cut into 1.5cm dice
  • 3/4 cup raspberries, frozen or fresh


Preheat oven to 210ºC or 190ºC fan-forced. Line a 12-hole muffin pan with paper cases.

Melt butter and allow to cool. Whisk in yoghurt and eggs. Place flour, baking powder and sugar in a large bowl and whisk to combine. Pour in the butter mixture and whisk until smooth. Stir through vanilla and pears.  

Spoon mixture into a lined muffin pan, and dot each one with a few raspberries, pushing them into the batter. Bake for 25-30 minutes, or until lightly brown and cooked through.


  • To poach your own pears: Peel, quarter and remove the core from some firm pears and simmer until tender in a light sugar syrup (a cup of sugar dissolved in a litre of water) with a sliced lemon and scraped vanilla bean.
  • Alternate with seasonal fruit, for example strawberries, blueberries, stewed apples or peaches.

Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.

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