Runeberg Cupcake Recipe

Happy Runeberg Day! If you aren’t quite sure what that is, well now’s your chance to learn!!!!

Johan Ludvig Runeberg was one of Finland’s most famous poets, and he is the national poet of Finland. Many of his poems center around living the rural life out in the sticks of Finland. Quite bleak right? Well they are actually very beautiful and many pieces of vocal music have also been written using his poetry. A wonderful selection of his poems are also available online.

In the city of Helsinki there is  a statue of Runeberg located in the Esplanade Park, which many visit to remember Runeberg on his day. Runeberg-Statue

Another way to remember Runeberg is to make the traditional Runeberg Torte. This cake is a combination of the texture of a cookie, muffin, and brownie and is filled with almond or cognac liquer and raspberry jam. Traditional Runeberg cakes are very fancy-looking and are really only served on this one day each year, so they are worth the time they take to prepare. A great traditional recipe is found here.

The Runeberg cakes are traditionally made in a 12 count 3 X 3 small cake ring pan, which can be hard to find. If you want to make a similar version of the Runeberg cake, you can also use a cupcake pan, and make Runeberg Cupcakes. So here’s to being non-traditional on Runeberg’s day! Enjoy the Runeberg Cupcake recipe below!


Runeberg Cupcake Recipe

Rating: 51

Prep Time: 15 minutes

Yield: 12 medium cupcakes

Runeberg Cupcake Recipe

This Runeberg Cupcakes recipe is inspired by the traditional Runeberg cake! Very tasty and great for sharing with friends.


For Cupcake Batter:
4 Eggs
1/2 cup white sugar
1/2 cup brown sugar
1 Stick unsalted butter, softened (1/2 cup)
1/2 cup flour
1/2 teaspoon ground cardamom
1 teaspoons baking powder
1/4 cup ground almonds (grind to powder in a food processor)
1 teaspoon vanilla extract
1/4 cup Vegetable oil
For Raspberry Frosting:
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
Dash Salt
16 Oz. package powdered sugar


    For Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Prepare a 12 count muffin tin by using cupcake liners or greasing with butter.
  3. Cream together softened butter and sugars using a mixer.
  4. Add eggs one at a time.
  5. Sift together flour and baking powder and add to liquid mixture.
  6. Add ground almond flour and ground cardamom.
  7. Add vanilla extract and vegetable oil.
  8. Mix until a smooth consistency has been achieved.
  9. Bake for 15-20 minutes until a toothpick comes out clean.
  10. Cool thoroughly before frosting.
  11. For Raspberry Frosting:
  12. Mash raspberries in a small bowl using a fork.
  13. Whisk together softened butter, vanilla extract, salt, fresh mashed raspberries, and add powdered sugar last.
  14. Chill for 15 minutes before frosting.
  15. Frost cupcakes as desired- you can use a knife, or you can frost with a pastry bag.
  16. You can top each with a fresh raspberry or with sprinkles!

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