Raspberry and Orange Cupcakes

makes about 12 large cupcakes

  • 175g caster sugar
  • Zest of one orange
  • 175g unsalted butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1 tbsp plus 1 tsp baking powder
  • 140ml sour cream
  • 125g raspberries, leave the small ones whole and cut the larger ones in half
  • 40g flaked almonds
  • Icing sugar for dusting (optional)

Preheat the oven to 170 degrees C.  Line a cupcake tray with cases, as we’re  not icing these I fill the cases a little higher so you should get about 12 cupcakes.

In a large bowl or on the worktop, work the orange zest in to the caster sugar to bring out the flavour.  (for a step by step, check out this post).

In a stand mixer or in a large bowl, beat the butter until it turns a pale yellow.  Add the sugar gradually until fully incorporated and the mixture is pale and fluffy.

Add the eggs one at a time, mixing well after each addition.  Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder.  Fold in to the batter.

Fold in the sour cream and finally the raspberries.  Try to be as gentle as possible when folding in the rasps as they will break apart as you mix.

Spoon mix into cupcake cases and bake for 15 – 20 minutes, until lightly browned and springy to touch.

Remove from tin and allow to cool on a wire rack.

When cooled dust with icing sugar if desired.

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