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Orange Cupcakes

Orange Cupcakes
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Indulge in these delightful Orange Cupcakes that are bursting with fresh citrus flavor! Perfect for any celebration or as a sweet treat, these cupcakes feature tender orange zest in the batter, a rich orange curd filling, and light fluffy frosting that will brighten up your dessert table. With their vibrant color and zesty taste, they’re sure to impress guests at tea parties, birthday celebrations, or summer picnics. Easy to make and visually stunning, these cupcakes are a must-try for anyone looking to enjoy a refreshing dessert.

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)
  • 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) for orange curd
  • 2 large egg yolks or 1 large egg (56g) for orange curd
  • 3 Tbsp freshly squeezed orange juice (45g) for orange curd
  • 2 Tbsp unsalted butter, cut into small pieces (30g) for orange curd
  • 1 cup unsalted butter, room temperature (226g) for frosting
  • 1 Tbsp orange zest – zest of 1 large orange (6g) for frosting
  • 1 tsp vanilla extract or vanilla bean paste (4g) for frosting
  • 1/4 tsp fine salt (1g) for frosting
  • 3 1/2 cups powdered sugar (454g or a 1 lb. box) for frosting
  • 3 Tbsp fresh orange juice (45g) for frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, mix granulated sugar and orange zest until fragrant. Add butter and cream until smooth. Incorporate sour cream, water, and orange juice before mixing in the egg and vanilla.
  3. In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
  4. Fill cupcake liners two-thirds full with batter and bake for 19 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  5. For the orange curd, whisk together sugar, egg yolks, salt, and orange juice in a saucepan over low heat. Stir in butter until melted; cook until thickened.
  6. Prepare frosting by beating butter with orange zest and vanilla. Gradually add powdered sugar then mix in fresh orange juice until fluffy.
  7. Once cooled, create an opening in each cupcake to fill with chilled curd before piping on the frosting.

Nutrition

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