This is a recipe I got from my friend, Anne Flanagan, (a/k/a Raleigh Cake Pops). I follow her on Instagram and she usually is posting wonderful pics of all different types of cakepops, but this week she posted a complete eye catcher for me. These little treats not only LOOK delish… they. are. It was so kind of her to share the recipe, so I will share it here as well! I hope you all enjoy as much as I did!

Mini Raspberry Cobblers


1 c. Sugar

1 c. Flour

2 tsp. Baking Powder

Dash of Salt (omit when using salted butter)

3/4 c. Milk

1 stick Butter, melted

Whole Raspberries (you can use your fruit of choice,  but this was mine)

Brown Sugar and Cinnamon for dusting (or just plain white sugar)


Preheat the oven to 350ºF. Line a cupcake pan with parchment liners or paper cupcake liners.
I made my own liners by cutting 5-inch squares out of parchment paper and then wrap/mold around a glass.

Whisk dry/first four ingredients in a bowl

Slowly add milk and mix by hand until combined

Melt butter (microwave or stovetop)
Add 1 teaspoon of melted butter in each cupcake liner

Next, add 2 tablespoons of batter, on top of the butter

Now add 1 tablespoon of fruit on top of the batter
Sprinkle with sugar or cinnamon/sugar

Place in pre-heated oven and bake for 14-16 minutes or until golden brown.

Cool completely before removing from pan.


Serve with fruit or icecream! They are such a tasty treat! Thanks again, Anne!