Print

Orange Cupcakes

Orange Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavor of these delightful orange cupcakes, perfect for any celebration or just a sweet treat to brighten your day. Each cupcake is infused with fresh orange zest, filled with a velvety orange curd, and crowned with a creamy orange frosting. Not only are they visually stunning, but their refreshing citrus taste makes them irresistible any time of year. Whether for a birthday party, picnic, or afternoon tea, these cupcakes are bound to be a hit!

Ingredients

Scale
  • 1 cup granulated sugar (200g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 1/4 cup water, room temperature (60g)
  • 1/4 cup freshly squeezed orange juice (60g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • orange gel food coloring – optional
  • 1 1/4 cup all-purpose flour or gluten-free flour blend (150g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)
  • 1/3 cup granulated sugar (67g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 2 large egg yolks or 1 large egg (56g)
  • 3 Tbsp freshly squeezed orange juice (45g)
  • 1/4 tsp fine salt (2g)
  • 2 Tbsp unsalted butter, cut into small pieces (30g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g or a 1 lb. box)
  • 3 Tbsp fresh orange juice (45g)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine sugar and orange zest. Beat in softened butter until light and fluffy. Mix in sour cream, water, orange juice, egg, and vanilla extract until smooth.
  3. In another bowl, whisk flour, baking powder, and salt; gradually mix into the wet ingredients until just combined.
  4. Fill each cupcake liner two-thirds full and bake for about 19 minutes or until a toothpick comes out clean. Let cool completely.
  5. For the filling, whisk sugar, orange zest, egg yolks, juice, and salt in a saucepan over medium heat until thickened. Remove from heat and stir in butter until melted.
  6. For the frosting, beat softened butter until creamy; gradually add powdered sugar and mix in remaining ingredients until smooth.
  7. Create an opening in each cooled cupcake to fill with orange curd and pipe frosting on top.

Nutrition

Find it online: https://myrecipesbook.com/orange-cupcakes/

save me