When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Raspberry Rumble Crumble Cupcake Recipe

Raspberry Rumble Crumble Cupcakes Recipe

Raspberry Rumble Crumble

Raspberry Rumble Crumble Cupcakes, a spin off of the old favorite blueberry buckle recipe. A sweet crunchy topping over a layer of fresh from the garden raspberries, all placed on top of a healthy homemade cake batter.

2 cups whole wheat flour OR sprouted flour
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup butter, softened
3/4 cup whole cane sugar
1 egg
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups fresh raspberries

Rumble Crumble Topping:

1/2 cup freshly ground flour
1/2 cup whole cane sugar
1 teaspoon ground cinnamon
1/4 cup butter

Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 6 (large) cup cupcake pan
Preheat oven, grease and flour the cups of a 6 (large) cupcake pan. Set aside.

Whisk together the flour, baking powder, and sea salt in a large mixing bowl and set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on high for about 30 seconds, then add the sugar and beat on medium high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla and mix gently.
Alternately add in the flour mixture and milk to the mixer bowl, mixing on low until all the ingredients are added. Spoon the batter into prepared cupcake pan.
Sprinkle the top of each cupcake with a layer of raspberries, dividing evenly.
Make Rumble crumble topping:
In a small bowl, combine the flour, sugar and cinnamon, stirring with a fork. Add the butter and cut into the flour mixture with fingers, a fork, or a pastry blender. Sprinkle evenly over all the prepared cupcakes.
Bake until puffed and golden brown, fragrant, and a toothpick inserted into the center comes out with a few moist crumbs. Let cool for 15 minutes, then serve.

Serves 6

Raspberry Rumble Crumble Cupcake cut in Half.

Nutrition facts:
Serving Size 158 g
Calories 434
Calories from Fat 157
Total Fat 17.4g 27%
Saturated Fat 10.4g 52%
Cholesterol 70mg 23%
Sodium 209mg 9%
Total Carbohydrates 63.9g 21%
Dietary Fiber 3.8g 15%
Sugars 28.2g
Protein 6.5g
Vitamin A 11% • Vitamin C 18% • Calcium 14% • Iron 14%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!