These Hello Kitty cupcakes started as a novelty idea and somehow turned into one of those recipes I keep coming back to. They look sweet and playful, sure, but the flavor is what really hooks you. There is something quietly special about the mix of fruit, floral notes, and soft cake.

I like desserts that surprise people a little, and this one does exactly that. You expect a simple cupcake, and instead you get hints of raspberry, lychee, and rose that feel light, not overpowering. It is cute on the outside, but thoughtful on the inside too.

This is not a fussy recipe, which I appreciate on busy days. Everything comes together quickly, and the batter is forgiving. Even when I am distracted or rushing, these cupcakes still bake up soft and tender.

Ingredients Needed for the Recipe

• Butter – gives the cupcakes richness and a soft crumb.
• Self-raising flour – helps the cupcakes rise evenly without extra steps.
• Freeze-dried raspberries – add a tart berry flavor and subtle color.
• Raspberry extract – boosts the fruit note without extra moisture.
• Vanilla bean paste – rounds out the sweetness with warmth.
• Caster sugar – sweetens the batter while keeping it light.
• Free range eggs – bind everything together and add structure.
• Milk – loosens the batter for a smooth, spoonable texture.
• Butter for buttercream – forms the creamy base of the frosting.
• Icing sugar – sweetens and thickens the buttercream.
• Lychee syrup – adds a delicate, fruity sweetness to the icing.
• Rose water – brings a soft floral note that lingers gently.

How to make ?

Step 1 – Prepare the oven and tins

Start by preheating the oven to 160°C and lining two cupcake tins with patty pans. I always do this first so I am not scrambling later. A calm start makes the whole process smoother.

Set the tins aside within easy reach. Once the batter is ready, you want to move quickly so nothing loses air.

Step 2 – Combine the main batter ingredients

Add the butter, flour, sugar, eggs, freeze-dried raspberries, raspberry extract, and vanilla bean paste into a mixing bowl. Beat everything together for about one minute until it looks cohesive.

The mixture will be thick at this stage, and that is completely fine. Scrape down the sides so no dry pockets are hiding.

Step 3 – Add the milk gradually

With the mixer on low speed, slowly pour in the milk. This step matters more than it looks, since rushing can cause the batter to split.

Once all the milk is in, increase the speed briefly to make sure everything is well mixed. The batter should look smooth and lightly speckled.

Step 4 – Fill the cupcake cases

Spoon the batter into the patty pans, filling each about two-thirds full. The cupcakes will rise, so leaving space helps them keep a nice shape.

I like to tap the tin gently on the counter to release any air bubbles. It is a small step, but it makes a difference.

Step 5 – Bake and cool

Place the tins in the oven and bake for around 20 minutes. The tops should look lightly golden and spring back when touched.

Remove them from the oven and let the cupcakes cool completely. Warm cupcakes and buttercream do not get along very well.

Step 6 – Beat the butter for the buttercream

In a clean bowl, beat the softened butter on high speed for about four minutes. It should look pale and fluffy, almost whipped.

This step builds the base texture, so do not rush it. Airy butter makes smoother frosting later.

Step 7 – Add icing sugar and flavorings

Add the sifted icing sugar and mix on low speed until combined. Gradually increase the speed and beat for another few minutes.

Pour in the lychee syrup and rose water, then mix again until evenly distributed. The aroma at this stage is gentle and lovely.

Step 8 – Adjust consistency and finish

Slowly add the milk while mixing, just until the buttercream reaches a smooth, spreadable consistency. You want it soft but able to hold shape.

Once the cupcakes are cool, pipe or spread the buttercream on top. Take your time and enjoy the final step.

Serving Ideas

These cupcakes shine on their own, but I like to dress them up a little for special occasions. A simple swirl of buttercream already looks charming.

You can add a light sprinkle of crushed freeze-dried raspberries on top. It adds color and hints at the flavor inside.

For parties, I sometimes serve them with fresh fruit on the side. The extra freshness pairs nicely with the floral notes.

Tips

• Make sure all ingredients are at room temperature for smoother mixing.
• Do not overfill the cupcake cases or they may overflow.
• Beat the buttercream long enough to avoid a dense texture.
• Use rose water sparingly, as a little goes a long way.
• Let cupcakes cool fully before frosting to prevent melting.

Storage and Make-Ahead Notes

These cupcakes keep well when stored properly, which makes them great for planning ahead. Once frosted, place them in an airtight container.

They can sit at room temperature for a short time, but I prefer storing them in the fridge if keeping longer. Just bring them back to room temperature before serving.

You can also bake the cupcakes a day in advance and frost them later. This spreads out the work and keeps everything feeling relaxed.

The buttercream can be made ahead too and re-whipped briefly before using. It comes back to life surprisingly well.

This recipe has a playful heart, but it is grounded in good flavor and simple steps. Every time I make it, it reminds me that cute desserts can still be thoughtful and satisfying.