Orange and Raspberry Mini Cupcakes

This recipe is inspired by an orange and raspberry cake that Giada De Laurentiis does. She uses a cake mix which would be a great shortcut if you need a quick cake, but I can’t help feel like I’m cheating. Box cake mixes have come a long way though, the complaint used to be a slight fake taste which I believe is caused by the preservatives in the mix, but now days it’s barely noticeable. But me personally, I would like to say it’s from scratch. So I used the same flavor combo, but totally changed the recipe. 

So what do you guys think, box mixes vs. from scratch?? 

These little guys pack a sharp citrus flavor which is rounded out nicely by the raspberry filling and frosting. I chose to do mini cupcakes because they are so easy to just grab and pop in your mouth, but if you need a sit down dessert feel free to make it in regular cupcake or cake form. These are light and fresh and fit in well at a summer BBQ. 

Orange and Raspberry Mini Cupcakes 

Cupcakes: 

2 1/4C flour 

1 tsp baking powder 

1/2 tsp baking soda 

1/8 tsp salt 

1/2 (1 stick) cup butter (room temperature) 

1 3/4 cup sugar 

2 tbsp orange zested 

1 1/3 cup orange juice (no pulp) 

3 egg whites 

2 tbsp vegetable oil 

Filling: 

Raspberry jam 

Frosting: 

1/2 stick (4 tablespoons) unsalted butter, at room temperature 

3oz cream cheese (room temperature) 

3 1/2 cups powdered sugar 

1/4 cup raspberry jam 

Heavy cream, if needed 

For Cupcakes: 

Make sure the oven rack is in the center of the oven. Preheat oven at 350 degrees F. Line a mini muffin tin with mini cupcake liners, set aside. 

In a large bowl combine dry ingredients (flour, baking powder, baking soda, and salt) and orange zest. Whisk together until incorporated, set aside. 

In a large mixing bowl (or in a bowl of a stand mixer, fitted with a paddle attachment) beat sugar and butter until combined. Add oil and egg whites, one at a time, beating well after each. 

Add flour mixture and orange juice alternately starting and ending with flour. Beating on low until combined. Pour batter into prepared mini liners to about 3/4 full. 

Bake about 10 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes in pan and transfer mini cupcakes to wire rack to cool completely. 

For Frosting: 

While cupcakes are cooling, in a large mixing bowl, (or in the bowl of a stand mixer, fitted with a paddle attachment) beat together the butter and cream cheese at high speed until smooth. While beating at low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and at desired consistency, adding more heavy cream, a teaspoon at a time, if needed. 

After cupcakes are cool fill cupcakes with raspberry jam by using a pastry bag with small tip or using a small pairing knife, cut a cone out of the center, fill with jam and replace top. Then frost cupcake to your liking.