Orange Cupcakes
Moist and fluffy Orange Cupcakes with orange frosting, infused with the delicious bright flavor of fresh orange juice and orange zest.
Equipment
- 12 cup muffin pan
- Cupcake liners
- Electric Hand mixer or Stand mixer
- Large piping bag fitted with a large tip
Ingredients
Cupcakes:
- 1 ½ cups (190 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter
- 1 ½ tablespoons orange zest from about 2 large or 3 medium oranges
- 2 large eggs at room temperature
- ½ teaspoon pure vanilla extract
- ½ cup (125 g) sour cream
- ¼ cup (60 ml) orange juice from about 1 large or 2 medium oranges
Frosting:
- 2 cups (240 g) powdered sugar
- ½ cup (115 g) unsalted butter
- 2 teaspoons orange zest from one large orange or two medium
- 1 tablespoon (15 ml) orange juice
- ¼ teaspoon pure vanilla extract
- 1-2 tablespoons (15-30 ml) heavy cream
Instructions
For the cupcakes:
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven, and line a 12-count muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the sugar, butter and orange zest until smooth. Beat in the eggs and vanilla extract.
- Add the flour mixture and mix until just combined. Add the sour cream and orange juice and gently stir to combine.
- Divide the batter evenly between the prepared muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool 5 minutes before transferring to a wire rack to cool completely.
For the frosting:
- In a large bowl add half the powdered sugar, butter and orange zest and mix until smooth. Add the remaining powdered sugar and mix well.
- Add the orange juice and vanilla and mix to combine. Add the heavy cream as needed and mix to achieve desired consistency.
- Pipe or spread over the cooled cupcakes.
Notes
- Oranges. Be sure to use unwaxed oranges for your zest. If your fruit is coated in wax, it can be easily removed with hot water and a soft scrub brush.
- Measure Correctly. I have some tips and tricks for making sure that you're measuring your ingredients correctly! Accurate amounts are very important in baking recipes.
- Using an Electric Mixer makes the process of mixing the batter and frosting much easier. I usually switch to a spatula once the flour is added in though, so that I don't accidentally overmix the cupcake batter.
- Cupcake Liners. I prefer to use paper liners when making cupcakes. If you'd rather not, be sure to grease the muffin pan well so that the cakes don't stick.
- Cool Completely. Let the cupcakes cool on a wire rack until they are at room temperature before adding the frosting. Buttercream on warm cupcakes will melt!
- Decorate your Cupcakes just like mine using a large piping bag and a wide open star tip (Wilton 8B is a good option). You can also use any piping tip that you have on hand, or skip the piping and spread the frosting using an offset spatula.
Nutrition
Serving: 1cupcake | Calories: 359kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 67mg | Potassium: 96mg | Fiber: 1g | Sugar: 33g | Vitamin A: 614IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/orange-cupcakes/