Ingredients: (12 cupcakes)


1 stick of unsalted butter, room temperature
120 g cane sugar
3 eggs, room temperature
2 tsps vanilla bourbon extract
200 g all-purpose flour
1½ tsp baking powder
¼ tsp salt
60 ml whole milk

3-4 fresh raspberries per cupcake (fresh or frozen)



220 g mascarpone
200 g speculoos
75 g icing sugar, sieved
1 tsp vanilla bourbon extract


Speculoos cookies, blended for crumbs/decor



Preheat oven to 350 F;

Place cupcake liners in cupcake pan;

In an electric mixer bowl, mix sugar and butter together until creamy on medium speed;

Add eggs and vanilla extract;

In a separate bowl, sift flour, salt and baking soda together;

Add flour mixture to wet ingredients slowly;

When well mixed together, add milk on low speed;

With a ice cream scooper, scoop dough into cupcake liners (half full);

Push 3-4 raspberries into each cupcake;

Bake in oven for 17 minutes, or until toothpick comes out clean;

Remove and let cool completely before you place icing on top;

To make the icing, place all ingredients in the electric mixer and mix of medium-high speed until well-blended and creamy and place in fridge until ready to use;

Use icing bag to frost each cupcake; and

Add speculoos cookie curmbs on top of cupcake for decoration!

Store in fridge.