VANILLA CUPCAKES with RASPBERRY FILLING and VANILLA-ORANGE BUTTERCREAM
Fashion will always have 1st place in my heart, but baking is a very close second. I love to bake, it is something that I have been doing as long as I can remember. My sister and I would always bake together when we were younger and we still do today. I enjoy baking because it is extremely therapeutic, it is a wonderful thing to do after a long hectic day.
One of my favorite things to bake are cupcakes, first of all they are adorable, but also there are so many things you can do with them!
These cupcakes are the perfect way to welcome spring. They have a lively citrus buzz, with a delicious creamy frosting and center. You cannot go wrong with these cupcakes!
In order to make these little treats you will need:
For the batter:
- 2 1/2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup vegetable or canola oil
- 2 cups water
- 2 teaspoons vinegar
- 1 teaspoon vanilla extract
- 1/2 tablespoon orange zest*
For the frosting:
- 1 1/2 cups softened butter
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon orange zest*
For the Filling: - 1 package softened cream cheese
- 1/2 cup raspberry jam
* You will need 1 orange total for the orange zest, use half for the batter, and half for the frosting
How to make them:
Preheat your oven to 350 degrees. Line two cupcake pans with cupcake liners, set aside.
In one bowl combine all of the dry ingredients (flour, sugar, baking soda, and salt). In another bowl combine the wet ingredients (oil, water, vanilla, and vinegar). With an electric mixer, slowly add the dry ingredient to the wet, about 1/4 of cup at a time, until it is completely mixed. Add the orange zest. The batter should be a little bit thinner than a pancake batter.
Fill your cupcake pans about 2/3 of the way full. Put them in the oven for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of the cupcake.
Meanwhile its time to make the filling and the frosting.
To make the filling combine the softened cream cheese with the raspberry jam until evenly mixed.
For the frosting, combine the softened butter, powdered sugar, vanilla, and orange zest until smooth and creamy.
Now for the fun part, when the cupcakes are done, let them cool completely. Once they are cooled take a sharp parring knife and cut an upside-down cone out of the center of the cupcake, about 2/3rds way deep. Put the raspberry filling in a piping bag, or in a plastic zip-lock bag with a small hole cut in one of the corners (cut the hole after you put the filling in). With the piping bag fill each hole in your cupcakes until the filling reaches the top of your cupcake.
Then frost your cupcakes, place a fresh raspberry on top, and enjoy!
Questions or Comments?
