Fluffy and moist zesty orange cupcakes with real raspberries baked into the centre, topped with super creamy and fluffy Prosecco buttercream frosting – perfect for any celebration!
Happy Mother’s Day to all the mothers in the UK! Don’t panic my lovely US people, our Mother’s Day falls in a completely different month to yours. But in the UK, today is a day to celebrate the wonderful mothers, grandmothers and mother-figures in our lives – those wonderful women that support us, love us and care for us unconditionally. I consider myself extremely lucky to have an amazing mum who I would be lost without, so this recipe is dedicated to her and was made for her. Because is there a better way to say “Thank you” than delicious cupcakes? Perhaps cupcakes topped with frosting flavoured with her favourite bubbly!
These Orange and Raspberry Cupcakes with Prosecco Frosting really are to die for. The cupcakes are soft, moist and really fluffy with a wonderful orange flavour that isn’t too overpowering. Raspberries are baked right into the cupcake so you get a slightly gooey, tart surprise when you take a bite, balancing the sweetness perfectly. And that Prosecco Buttercream Frosting!! It’s so creamy, fluffy and full of that delightfully subtle prosecco flavour, I don’t know how it’s possible but I swear you can taste the bubbles too! It’s so delicious you could just eat it with a spoon (okay, I might have had a couple of spoonfuls, don’t judge me!). And this recipe makes enough to pile your cupcakes sky high so there’s plenty to go around!
And, of course, these cupcakes are so easy to make with real ingredients. What could be better? You can also use your favourite bubbly – prosecco, champagne, sparkling wine – you can substitute like for like and get the flavour of your favourite bubbly in this scrummy buttercream frosting! And if you want to make them alcohol free, you can use sparkling grape juice (such as Shloer) to get the same kind of effect with none of the booze! But my mum and I are big fans of putting alcohol in whatever we can, so we’ll keep using the prosecco! And even better, since you only need to use a few tablespoons, you can enjoy the rest of the bottle while you eat the cupcake.
- 115g unsalted butter (1 stick)
- 210g caster sugar (superfine granulated sugar)
- 2 large whole eggs
- 1 large egg white
- 1 tsp vanilla extract
- 180g plain flour (AP)
- 10g cornflour (cornstarch) - see notes
- 1/2 tsp baking powder
- 1 tsp bicarb (baking soda)
- 1/2 tsp salt
- 150ml buttermilk (1/2 cup + 2tbsp)- see notes
- Juice of 1 medium orange (approx 100ml, about 1tbsp shy of 1/2 cup)
- Zest of 1 medium orange
- 28 raspberries (approx 100g), fresh or frozen (thawed first if using frozen)
- 250g unsalted butter, at room temperature (1 cup +1.5 tbsp)
- 500g icing sugar (powdered/confectioners)
- 4-5 tbsp processo, cold
- 14 raspberries (optional)
- edible gold dust (optional)
- Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases, plus another tin with two cases (this recipe makes approximately 14 cupcakes).
- Beat the butter and sugar together using the paddle attachment on your stand mixer or with a hand-held electric mixer, until pale and fluffy, about 3-4 minutes.
- Add the eggs, egg white and vanilla to the butter mix and beat to combine.
- Put the flours, baking powder, bicarb and salt in a bowl and whisk together. Add this flour mix to the butter/eggs mix and beat on a low speed until just incorporated.
- Add the buttermilk, orange juice and zest and beat on low to combine.
- Spoon 2 tbsp of batter into each cupcake case. Place 2 raspberries in the the middle of the batter of each cupcake. Add another 1/2 - 1 tbsp batter on top.
- Bake for 18-21 minutes until cupcakes are golden brown, springy to touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely (if you leave cupcakes to cool completely in the tin they usually stick and get a bit dry).
- Using the paddle attachment on your stand mixer or an electric hand-mixer, beat the butter until it is creamy and almost white - this takes anywhere from 5-10 minutes, to get this creamy frosting beat for a minimum of 5 minutes.
- Add the sugar and beat on lowest speed (or by hand) until all incorporated (this minimises the sugar cloud). Add 3 tbsp of the processo and turn the mixer up to medium-high speed and beat for another minute. Add another 1-2 tbsp of prosecco to get the consistency you desire, I added 5 tbsp total and got thick, creamy frosting, however I recommend adding the last 2 one at a time to be sure it doesn't get too runny. Beat for another 3-5 minutes until fluffy.
- Spoon the frosting into a piping bag fitted with a large star tip (or just the end snipped off for a soft-serve style swirl) and pipe big swirls on top of each cupcake (or just dollop on with a spoon if you like!). Roll your raspberries in gold dust if using and press into the top of the frosting (this is best done straight away, as once the frosting gets a crust it's harder to get decorations to stick) then sprinkle a little extra gold dust on top of the cupcake.
- I use cornflour to make the cupcakes light and fluffy, this is in place of using cake flour. If you have cake flour on hand you can use 190g of it and omit the cornflour.
- You can make your own buttermilk by adding 1tbsp of white cider vinegar or lemon juice to your measuring jug, then top up with milk until you get 150ml, stir together and leave to sit for 5 mins.
- Store in the fridge in a sealed container for up to 5 days, leave at room temperature for 10-15 minutes before eating/serving.
- I have added US cup measurements to the butter and liquid ingredients as a guide. Dry ingredients can't be converted so straight forwardly, however I find this website is a good guide: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html I bake in weights as it is much more accurate - I cannot guarantee the same results if you use cups. If you need any help with conversion, pop me a comment and I'll do my best to help.
As I already said, I made this amazing cupcakes to celebrate my mum and Mother’s Day, but they really are perfect for any occasion that calls for celebration – wedding showers, anniversaries, birthdays, the list goes on! Or just because you want cupcakes – that’s cause enough if you ask me! Brushing the raspberries with gold dust is totally optional but I really think it adds a little extra elegenace to these celebration cupcakes – sparkles and bubbles definitely make for a good party dessert in my book. Make sure you use edible gold dust, the non-toxic stuff won’t kill you but you probably shouldn’t be eating it!
Are you doing anything special for your mum this mothers’ day? Or are you being spoiled by your kids? I’d love to hear about your plans. We’ll just be taking it easy over here, eating cupcakes of course, and I will cook dinner (or order-in if I’m feeling lazy, it is Sunday after all). If you’re not celebrating Mother’s Day this weekend, I hope you have a wonderful Sunday full of love too!
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