Desserts, Vegetarian

Vanilla & Raspberry Cupcakes

Cooking method:

Ninja Foodi 8-in-1 Flip Mini Oven SP101
  • Prep Time: 25 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 12 people

Vanilla & Raspberry Cupcakes

A super cute cupcake that you can make for that special someone on Valentine’s day. They are a super moist vanilla sponge with gooey raspberry jam in the centre. Piped with a vanilla pink buttercream.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Milk, Eggs

Recipe tags


For the sponge

  • 200g sugar
  • 4 egg
  • 200g self-raising flour
  • 200g butter
  • 1 tbsp vanilla extract

For the butter cream

  • 200g unsalted butter
  • 400g icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp pink food colourant


  • 12 1/2 tsp raspberry jam

Cooking mode

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  • Step 1

    In a large mixing bowl, add the white sugar with the cake butter and whisk to cream both of the ingredients together. Then sift the flour over the creamy sugar and butter and mix together.

  • Step 2

    Add the eggs and vanilla extract and mix together, do not over mix.

  • Step 3

    Pre-heat your Ninja Mini Flip Oven at 170 C degrees, (if you are using a conventional oven, pre-heat your oven at the very beginning).

  • Step 4

    Place 12 disposable muffin cases in a muffin tray, pour the batter in each one of the muffins cases – place in the oven and bake for approximately 15-20 minutes. Once they have baked remove from the oven and allow the sponge cakes to cool.

  • Step 5

    Prepare the butter cream by placing the butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5-10 minutes (you will notice the butter becoming whiter).

  • Step 6

    Add half of the sugar and whisk until fully combined, then add the remaining sugar along with milk, vanilla extract and food colourant, whisk again until you achieve a creamy buttercream.

  • Step 7

    Make a hole in each of the sponges (use an apple corer), pour ½ teaspoon of raspberry jam in the hole of the sponge.

  • Step 8

    Pour the buttercream into a pipping bag with a nozzle of choice, pipe each of the cupcakes Pour the buttercream into a pipping bag with a nozzle of choice, pipe each of the cupcakes