Print

Raspberry Orange Cupcakes with Orange Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Delight in these Raspberry Orange Cupcakes featuring moist orange-scented cake filled with homemade raspberry jam and topped with a luscious whipped white chocolate orange ganache. Perfect for a fruity, elegant dessert with a burst of citrus and berry flavors.

Ingredients

Raspberry Jam

  • 226 grams frozen raspberries
  • 150 grams granulated sugar
  • 1 tablespoon orange juice

Orange Ganache

  • 200 grams white chocolate chips
  • 240 grams heavy cream
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest

Cupcakes

  • 150 grams granulated sugar
  • 2 tablespoons orange zest
  • 180 grams all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 56 grams unsalted butter, room temperature
  • 60 grams vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 120 grams sour cream, room temperature
  • 60 grams milk, room temperature
  • 3 tablespoons orange juice

Instructions

  1. Make Raspberry Jam: In a medium saucepan, combine frozen raspberries, sugar, and orange juice. Cook over medium heat, stirring occasionally until sugar dissolves and mixture begins to simmer. Break raspberries down with a spatula. Simmer for 5–7 minutes, stirring often, until thickened and coating the back of a spoon. Remove from heat and cool to room temperature. Refrigerate until chilled.
  2. Prepare Orange Ganache: Place white chocolate chips in a heat-proof bowl. Heat 120g of heavy cream in a small saucepan until steaming and near simmering but not boiling. Pour hot cream over chocolate and let sit for 1 minute. Add remaining cold cream, orange juice, and orange zest. Whisk gently until smooth, heating briefly if needed to melt lumps. Cover with plastic wrap and refrigerate for 3–4 hours until chilled but still pourable.
  3. Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a large bowl, rub orange zest into granulated sugar until fragrant and slightly damp. Whisk in flour, baking powder, and salt. Add softened butter and vegetable oil; mix on low speed until mixture resembles wet sand with no large butter chunks. Add eggs and vanilla, mixing until combined. Stir in sour cream, milk, and orange juice just until smooth.
  4. Bake Cupcakes: Divide batter evenly among liners, filling 2/3 full. Bake for 13–15 minutes or until tops spring back and a toothpick inserted comes out clean or with moist crumbs. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  5. Whip Ganache: Once chilled, whip ganache on medium speed for 2–3 minutes until light, fluffy, and pipeable. Avoid overwhipping to prevent graininess.
  6. Fill and Frost Cupcakes: Core out the centers of the cooled cupcakes and fill with chilled raspberry jam. Replace the cut-out pieces on top. Frost with whipped orange ganache using a piping bag or offset spatula. Optionally garnish with fresh raspberries.

Notes

  • Storage: Keep filled and frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature 15-20 minutes before serving for best flavor and texture.
  • Freezing: Unfrosted and unfilled cupcakes freeze well for up to 2 months. Wrap individually in plastic wrap and store in airtight containers. Thaw at room temperature before filling and frosting.
  • Raspberry jam can be made ahead and frozen in airtight containers for up to 2 months. Thaw overnight in the refrigerator.

Find it online: https://flavorspath.com/raspberry-orange-cupcakes-with-orange-ganache-recipe/