These sweet orange cupcakes are filled with a homemade raspberry cream and topped with an orange buttercream frosting! The flavors of spring in one homemade raspberry orange cupcake recipe.
This post is sponsored by Bob’s Red Mill. All opinions and thoughts are my own.
I’m pretty sure all weekends should include cupcakes.
Maybe I’m just saying this to justify my own actions, but it just seems right, you know? To celebrate the end of a week with soft, fluffy cake and rich frosting?
I mean, I don’t hate that idea. At all.
I don’t hate the idea so much that I even celebrated the weekend a teeny bit early by indulging in a cupcake on Thursday. It was my pre-weekend weekend cupcake celebration.
While these cupcakes would be absolutely perfect anytime of the year (I’m totally biased, but I straight love this recipe), these would be the perfect Easter dessert! With the light raspberry orange flavor, they’re so festive for the spring season.
And, if your family is anything like mine, dessert and coffee is a must at Easter. Let me tell you, these cupcakes pair perfectly with a steaming cup of coffee.
If you wanted to jazz these up even more for Easter, you could totally toast some coconut, sprinkle it on top of the frosting to look like a “nest,” and put the raspberry (or two) in the center to look like “eggs.”
How fun would that be?!These cupcakes are made with Bob’s Red Mill Organic Unbleached All Purpose White Flour, which is a product and brand I absolutely love. I first heard about Bob’s Red Mill when my sister-in-law first went gluten-free, as Bob’s Red Mill has a huge variety of gluten-free products. The more I heard about the company, the more I loved the people behind it, as well as the products.
Their Organic Unbleached All Purpose White Flour is amazing for baking, as it is a high-protein flour that is not enriched with any additives. It’s a kitchen staple for sure!
- 3 eggs separated
- 3/4 cup butter softened
- 2 Tbsp vegetable oil
- 1 1/2 cups sugar
- 2 1/4 cups flour Bob's Red Mill Organic Unbleached All Purpose White Flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 Tbsp orange zest about the zest of 1 large orange
- 1 cup milk whole is best, but 2% works as well
- 1 Tbsp orange juice fresh
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup raspberries
- 3 Tbsp sugar
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
- 1 cup butter softened to room temperature
- 1 Tbsp orange zest
- 3-4 cups powdered sugar
- 2-3 Tbsp orange juice fresh
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- pinch of salt
- 22-24 Raspberries
- Preheat oven to 350 degrees and line two 12-cup cupcake tins with liners.
- Separate the 3 eggs and set aside.
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
- Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Stir in orange zest. Set aside.
- In a small bowl, mix together milk, orange juice, vanilla extract, and sour cream.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
- Divide batter evenly in cupcake pans, filling each only 3/4 of the way full. Bake for 18-20 minutes, or until a cake tester comes out clean. Allow to cool.
- While the cupcakes are baking, mix together sugar and raspberries. Let the mixture sit for about 10 minutes.
- With a fork, mash the berries completely, and then strain through a sieve in order to remove all seeds.
- With a mixer, beat heavy cream until soft peaks form. Add in powdered sugar, and beat until the cream is thick.
- Fold 2 Tbsp of the raspberry puree into the cream.
- Once the cupcakes have cooled, with a sharp knife, cut a circle into the center of each cupcake, about 1/2 inch deep. Spoon in some of the remaining raspberry puree into each cupcake, then fill the rest with raspberry whipped cream, just until each hole is filled, and top with the pieces of cupcake you removed (you will probably have some leftover filling).
- Beat butter until light and fluffy, about 1 minute. Add in orange juice and orange zest, beating until combined.
- Add in powdered sugar, one cup at a time, beginning with 4 cups. Beat until combined.
- Add in vanilla extract and 2 Tbsp of heavy cream. Mix until combined.
- (If the frosting is too thin, add in the last cup of powdered sugar. If it is too thick, add in last Tbsp of heavy cream).
- Add in a dash of salt to cut through the sweetness.
- Spread or pipe frosting on cupcakes. Top each with a raspberry.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.