Little pear and raspberry cupcakes

Little pear and raspberry cupcakes



  • 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.

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