A super easy raspberry orange cupcake that pulls apart into yummy bite-sized pieces.
Hi, it's Jenn, from Eat Cake For Dinner. Are you ready for a really really yummy recipe? These Raspberry Orange Roll Cupcakes are amazing. Only a few ingredients are needed and it's one of the easiest recipes you will ever make. All you need is a package of Rhodes Orange Rolls. They are found in the freezer section and the package of rolls also includes some orange cream cheese icing (yum)! While you are at the store, pick up a can a raspberry pie filling, because you will need that too. Then, you thaw the rolls, combine with the pie filling and bake. No rising time is needed at all!
When they bake, they puff up into these beautiful pink cupcakes and when topped with the orange cream cheese icing, they are irresistible. I wanted to go back for roll after roll and I had to practice some serious self control. They have the perfect texture and pull apart into little bite-sized pieces.
These are finger-licking delicious!
Let me show you how easy these cupcakes are to make.
It all starts with one package of Rhodes Orange Rolls found in the freezer section of your local grocery store. The rolls come with orange cream cheese icing and then you will need one cup of raspberry pie filling.
Place the frozen rolls into a 9x13-inch baking pan, cover with a lid or plastic wrap and thaw the rolls in the refrigerator overnight. In the morning, cut each thawed roll into 8 pieces and place in a medium bowl along with the raspberry pie filling.
Gently stir together until each piece of orange roll is coated with raspberry filling.
Line a 12-cup muffin tin with paper liners and spray with cooking spray. Divide the orange raspberry pieces evenly between the muffin cups.
Bake in a preheated oven until puffed and lightly golden. Remove from oven and drizzle with the orange icing while still warm. Enjoy!
Raspberry Orange Roll CupcakesServings: 12 | Skills: Beginning | Prep Time: 15-20 min (not including thaw time) | Bake Time: 30 min
Raspberry and orange blend perfectly in this fun cupcake recipe.Raspberry Orange Roll Cupcakes
12 Rhodes Orange Rolls, thawed but not risen
1 cup raspberry pie filling
12 cupcake liners
cream cheese frosting, included with rolls
Place cupcake liners in a 12 cup muffin tin and spray each liner well with non-stick cooking spray.
Cut each roll into 8 pieces and drop into a large bowl. Top rolls with pie filling. Toss together until well combined. Spoon into the 12 liners, dividing evenly.
Bake at 350°F 25-30 minutes. Remove from oven and place cupcakes on cooling rack. Drizzle with frosting while still warm.