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Orange Cupcakes

Orange Cupcakes
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Indulge in the bright and refreshing flavors of these Orange Cupcakes, perfect for any celebration or a sweet treat at home. Each cupcake is crafted with a soft, light texture and infused with zesty orange juice and zest, creating a delightful citrus experience that’s both invigorating and satisfying. These tempting treats are filled with luscious orange curd and topped with creamy orange frosting, making them visually stunning and irresistibly delicious.

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) for curd filling
  • 2 large egg yolks or 1 large egg (56g) for curd filling
  • 3 Tbsp freshly squeezed orange juice (45g) for curd filling
  • 1/4 tsp fine salt (2g) for curd filling
  • 2 Tbsp unsalted butter, cut into small pieces (30g) for curd filling
  • 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 muffin tins with cupcake liners.
  2. In a mixing bowl, combine sugar and orange zest; mix until fragrant.
  3. Beat in room temperature butter until fluffy, then add sour cream, water, orange juice, egg, and vanilla. Mix until smooth.
  4. In another bowl, whisk together flour, baking powder, and salt; gradually combine with wet mixture until just mixed.
  5. Fill liners two-thirds full and bake for 19 minutes or until a toothpick comes out clean.
  6. Prepare orange curd by whisking together sugar, egg yolks, juice, salt, and butter over low heat until thickened; strain and chill.
  7. For frosting, beat softened butter then gradually add powdered sugar along with vanilla and fresh orange juice until smooth.
  8. Once cooled, fill cupcakes with chilled curd and pipe frosting on top.

Nutrition

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