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Diamond Jubilee Cupcakes on a Union Jack Cake stand.
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5 from 1 vote

Diamond Jubilee Cupcakes

These easy cupcakes with a hint of fresh raspberry in the buttercream taste absolutely divine and go down well with children and adults alike.
Course Snack, teatime
Cuisine British
Keyword cupcakes, Jubilee, raspberry
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Author Camilla Hawkins


  • 125 g / 4½oz Unsalted butter softened
  • 125 g / 4½oz Castor sugar
  • 2 Large eggs
  • 125 g / 4½ oz Self-raising flour
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 2-3 tbsp Milk
  • Pinch of salt
  • For the Raspberry Buttercream:
  • 85 g / 3oz Butter softened
  • 285 g /10 oz Icing sugar
  • 4 tbsp Raspberry puree about 100g fresh raspberries, sieved
  • Decoratons:
  • Red, white and blue Smarties, jelly beans, sugar balls etc


  • Preheat the oven to 180°C.
  • Line a 12-bun tray with paper cases.
  • Put all the cake ingredients except the milk in the processor or food mixer, adding a pinch of salt, and blitz furiously.
  • Then pour in 2 tablespoons milk and process again till you have a smooth, flowing cake batter.
  • Then, using a spoon and a rubber spatula, divide it into the paper cases.
  • Cook for 15 – 20 minutes until they spring back to the touch and cool on a wire rack.
  • To make the raspberry buttercream put all the ingredients into a bowl and mix well with a fork until smooth.
  • Once the cakes are cooled spoon on a generous amount of buttercream and swirl with the back of a spoon to distribute evenly.
  • Now for the fun bit, let you imagination go wild and decorate the cakes any way you wish.