Frosted Berry Cupcakes with an Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared fruit.
Cupcakes are always a fun dessert to make, and these frosted berry cupcakes with an orange mascarpone buttercream are no exception!
They’re perfect for summer parties or cookouts, but also work over the holidays too! The cupcakes are light and fluffy with a hint of orange flavour. The orange mascarpone buttercream frosting is creamy, tangy, and topped up with the frosted berries.
The recipe is simple enough that even beginner cooks can make them. Plus, the bright colours of the berries will add a festive touch to any gathering.
Tips for the Best Cupcakes
- Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
- Spoon and carefully level your flour, do not pack the flour or eyeball it.
- Use ingredients that are at room temperature.
- Do NOT open the oven door while baking.
- Always fill your cupcake liners about 2/3 full.
- Allow your cupcakes to completely cool before frosting.
- When making the frosting, add the orange juice last, and add it slowly until you get the perfect consistency. If you make a mistake and the frosting gets too thin, mix in a little more powdered sugar to thicken.
How to store these Cupcakes
These cupcakes should be stored in an airtight container in the fridge because of the mascarpone frosting.
Bring the cupcakes to room temperature before serving. The cupcakes are best served the same day they are made because of the frosted berries.
Can I freeze these cupcakes?
Yes, these cupcakes freeze well and will last for up to three months if properly stored. Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in a freezer bag.
Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.
Ingredients for Frosted Berry Cupcakes with Orange Mascarpone Buttercream
Egg white – Much like royal icing, sugared fruit is generally made with raw egg whites. If the small risk this presents is a concern to you then using pasteurized egg whites reduces the risk even further. You can also use corn syrup or a simple syrup in place of the egg white but the result is not as good as the classic technique I have used here.
Fruit – Use a mixture of berries – fresh strawberries, raspberries and blueberries work well.
Mint Leaves – The mint leaves are really pretty when frosted.
Sugar – We sure white granulated sugar in the cupcakes and for frosting the berries. You will also need powdered sugar for the mascarpone frosting.
Butter – Unsalted butter is best when baking, but you can use salted butter if that is all you have on hand. You will want to halve the additional salt though. I do normally like oil a little better in cake batter but the orange juice adds just right amount of moisture to keep the crumb from being dry. For the frosting if you prefer a more orange-sweetness then stick with butter, if you are looking for a tangier frosting then use softened cream cheese instead.
Eggs – Use room temperature eggs for the cupcake batter.
Orange – You will need a medium orange for the cupcake rather than store bought juice. The zest provides loads of fabulous citrus flavour. Be sure to set aside about 2 tablespoons of juice for the frosting.
Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense. You can substitute with self-rising flour if you like by omitting the baking powder and the salt. (I originally tested with self-rising flour, both version work equally well.)
Baking powder – Helps make the cupcakes rise. Ensure that your baking powder is still active or fresh (less than 6 months old.)
Salt – Makes all the other ingredients really shine.
Mascarpone – Use room temperature mascarpone when making the frosting. Cold cheese may not whip up as smoothly.
Orange extract – Orange extract adds orange flavour without watering down the frosting as much as just using orange juice. You can also include orange zest in your frosting if you like.
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Frosted Berry Cupcakes with an Orange Mascarpone Buttercream
Makes 12
Ingredients:
For the Frosted Berries:
- 1 Egg white, or 2 tablespoons pasteurized egg whites
- 2 Cups mix of fresh raspberries and blueberries
- 12 Fresh strawberries
- 12 fresh mint leaves
- 1/2 Cup Granulated Sugar
For the Cupcakes:
- 1/2 Cup butter, softened
- 1/2 Cup granulated sugar
- 2 large eggs
- 1 Medium Orange, Zested and Juiced (2 tablespoons juice reserved)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Frosting:
- 10 oz (300g) Mascarpone cheese
- 1/2 Cup Butter, Softened
- 1 teaspoon orange extract
- 2 tablespoons Orange juice, reserved from above
- 1 Cup Powdered sugar
Directions:
For the Frosted Berries:
Using a pastry brush, lightly brush the fruit and leaves all over with the egg white.
Rolls in the granulated sugar, shaking off any excess.
Place the berries and leaves on a sheet lined with parchment paper to dry in a cool place for a couple hours.
For the Cupcakes:
Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
Using an electric mixer, cream the butter and sugar together in a large bowl.
Mix in the eggs, orange zest, and 2 tbsp of the orange juice.
Sift the flour, baking powder, and salt into the bowl and mix together until just combined.
Spoon the batter into the paper liners, about 3/4 full.
Bake for 20-22 minutes, or until a cake tester comes out clean.
Transfer to a cooling rack.
For the Frosting:
To make the frosting, cream the butter and marscapone until light and fluffy. Beat in the powdered sugar, then add the orange extract and beat until smooth. Slowly add orange juice until the frosting reaches your desired consistency.
Swirl the frosting over the completely cooled cupcakes and arrange the sugar-frosted berries and mint leaves on top.
Note: Berries will only keep for a day stored in a cool dry place. Cupcakes are served the same day they are made.
Frosted Berry Cupcakes with Orange Buttercream
Frosted Berry Cupcakes with an Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared fruit.
Ingredients
For the Frosted Berries:
- 1 Egg white, or 2 tablespoons pasteurized egg whites
- 2 Cups mix of fresh raspberries and blueberries
- 12 Fresh strawberries
- 12 fresh mint leaves
- 1/2 Cup Granulated Sugar
For the Cupcakes:
- 1/2 Cup butter, softened
- 1/2 Cup granulated sugar
- 2 large eggs
- 1 Medium Orange, Zested and Juiced (2 tablespoons juice reserved)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Frosting:
- 10 oz (300g) Mascarpone cheese, room temperature
- 1/2 Cup Butter, Softened
- 1 Cup Powdered sugar
- 1 teaspoon orange extract
- 2 tablespoons Orange juice, reserved from above
Instructions
- For the Frosted Berries:
- Using a pastry brush, lightly brush the fruit and leaves all over with the egg white.
- Rolls in the granulated sugar, shaking off any excess.
- Place the berries and leaves on a sheet lined with parchment paper to dry in a cool place for a couple hours.
- For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
- Using an electric mixer, cream the butter and sugar together in a large bowl.
- Mix in the eggs, orange zest, and 2 tbsp of the orange juice.
- Sift the flour, baking powder, and salt into the bowl and mix together until just combined.
- Spoon the batter into the paper liners, about 3/4 full.
- Bake for 20-22 minutes, or until a cake tester comes out clean.
- Transfer to a cooling rack.
- For the Frosting:
- To make the frosting, cream the butter and marscapone until light and fluffy. Beat in the powdered sugar, then add the orange extract and beat until smooth. Slowly add orange juice until the frosting reaches your desired consistency.
- Swirl the frosting over the completely cooled cupcakes and arrange the sugar-frosted berries and mint leaves on top.
Notes
Note: Berries will only keep for a day stored in a cool dry place. Cupcakes are best served the same day they are made.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 468mgCarbohydrates: 40gFiber: 3gSugar: 28gProtein: 9g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Amber
Sunday 12th of June 2022
Hi. This recipe does not work! Please modify with further instructions for frosting. I just wasted a batch and am out of time on my daughters birthday. Also add salt to your cake.
Elizabeth Lampman
Sunday 12th of June 2022
Sorry to hear the frosting did not work out for you! I originally called for self-rising flour in the cupcake, which does have salt, and then decided that all-purpose flour is more common in most people's kitchen. I forgot to include the salt when I made the original update. Thank you for pointing that out, I have updated it, and included more information. What went wrong with the frosting, I am not sure what further instructions are necessary?
heidi c.
Sunday 28th of October 2018
These are so pretty and I did not have any issues with their preparation.
Kimberly Embrey
Friday 25th of August 2017
I wanted to make this for my daughter's birthday to share with her class. The icing separated and isn't thicker than pudding! Fail. In the bin it goes.