These Percy Pig Cupcakes are as delicious as they are adorable. Raspberry flavoured sponge is studded with fresh raspberries, topped with a swirl of grape buttercream and, of course, a Percy Pig.

For those of you in the know, Percy Pigs are the god tier jelly sweet. If you have no idea what I’m talking about, listen up, you’re about to be taken to Percy school. Percy Pigs are a pig shaped gummy that is flavoured with a combination of raspberry, strawberry, grape and apple fruit juices. They are produced by Marks and Spencer, are completely vegetarian and 100% addictive as hell.

I decided to concentrate this recipe on the raspberry and grape flavourings as that’s what stands out to me when I eat a Percy. With that in mind, I had to lean into flavourings you don’t normally see in the shops. Raspberry is pretty widely available in the UK but I grabbed my Grape flavouring from Amazon.

I added fresh raspberries to the batter but you can add frozen or skip them completely if you have fussy eaters amongst your ranks. You could even go one step further, hollow the cupcakes out and fill them with Percy Pig dessert sauce. I decided against doing that as the cakes would have to be eaten same day as the sauce would quickly seep into the sponge making it soggy quite quickly. But if you’re eating the cakes shortly after baking, this would be a delicious addition!

As a Percy Pig addict I had to go ahead and use the official Percy Pig Sprinkles because they’re so darned cute but go ahead and use any you have to hand. And yes, if you’re outside of the UK, you’d be right in questioning the vast array of Percy Pig merch but you’d be surprised. This little pig has the heart of all of England. If you ever find yourself in our little corner of the globe, make sure you try them for yourself!

More Cupcake Recipes for you to try:

Close up of a Percy Pig Cupcake with its wrapper removed. Yellow sponge with flecks of raspberry is displayed with a splayed cupcake wrapper on a glass plate.

HERE’S WHAT YOU’RE GOING TO NEED:

Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
Caster Sugar – A fine grain sugar perfect for baking, the sugar crystals are perfectly created to dissolve quickly into your butter making sure the finished result isn’t gritty. Also called Superfine sugar in the US.
Eggs – Always large, always free range!
Raspberry Flavour – I found my Raspberry Flavouring in Waitrose, it’s all natural and gives a bit more oomph to the cupcake.
Grape Flavouring – Try as I might I couldn’t find natural grape flavouring, probably because it tastes nothing like actual grapes. You’re gonna have to lean into the artificial flavours for this one.
Self Raising Flour – This is flour with added raising agent. If you use plain flour make sure to add 1tsp baking powder.
Whole Milk – Full fat milk. You can substitute semi skimmed milk but the texture of the cupcakes may be slightly different due to the loss of fat.
Icing Sugar – Also known as powdered or confectioners sugar.
Percy Pigs – Fruit flavoured pig shaped gummies available from Marks and Spencer in the UK. If you don’t have access to Percy Pigs you can substitute with any fruity gummies. Preferably shaped like an animal.

Tips for making Percy Pig Cupcakes:

Butter – Always start with room temperature butter. It’s mush easier to cream with the sugar. Using butter that is too hard means you’ll leave tiny lumps of butter in the batter that dissolve when cooking and leave the crumb of the cupcake full of holes. Not a great texture. Aim to get your butter from the fridge at least an hour before baking.
Can I use frozen raspberries? – Yes, there is no need to defrost before baking. Just add them in frozen as normal.
What if I can’t get Percy Pigs? – Percy Pigs are only available in M&S in the UK so if you’re unable to lay your hands on them you can use any kind of fruit flavoured gummy. Try to find something with raspberry and grape flavours to compliment the cupcake.
Can I freeze these cupcakes? – You can freeze the un iced cupcakes for up to three months.