Delicious Orange and Raspberry Cupcakes

Orange & Raspberry Cupcakes

These little bites of scrumptiousness epitomise Summer. The sponge is so light and fluffy and the raspberries juicy and sweet (yes, sweet, there is no tang at all to these cupcakes) – I dare you not to eat them all at once (all but one were polished off in my household within an hour of them coming out of the oven!) To make your own, you’ll need:

  • 100g butter
  • 100g caster sugar
  • 150g self raising flour
  • 2 medium eggs
  • 2 teaspoons of good quality orange essence
  • 100g chopped fresh raspberries

Equipment Needed

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases
  • 12 hole cake tin
  • Cooling Rack


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the orange essence and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Gently stir in your raspberries
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

I didn’t even feel the need to add anything on top of my cupcakes but you could sprinkle them lightly with icing sugar, or whip up some cream and chopped raspberries and pop a blob on top of each cupcake – yum!

If you like this post, you’ll love my Easy Iced Cupcake and Lemon Curd Cupcake posts, why not try them out next!

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3 thoughts on “Delicious Orange and Raspberry Cupcakes

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