Description
Indulge in our delightful Orange Cupcakes, a perfect blend of zesty citrus flavor and airy texture. Each cupcake is infused with fresh orange zest and juice, creating a refreshing treat that’s ideal for any occasion—from casual gatherings to festive celebrations. The silky orange curd filling adds an extra layer of indulgence, while the creamy orange frosting finishes each cupcake beautifully, making them not only delicious but visually stunning as well. Easy to make, these cupcakes are sure to impress your guests and become a favorite in your dessert repertoire.
Ingredients
- 1 cup granulated sugar
- 1 Tbsp orange zest
- 1/4 cup unsalted butter, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 1/4 cup water, room temperature
- 1/4 cup freshly squeezed orange juice
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- For the Orange Curd Filling: 1/3 cup granulated sugar, 1 Tbsp orange zest, 2 large egg yolks, 3 Tbsp freshly squeezed orange juice, 1/4 tsp fine salt, 2 Tbsp unsalted butter
- For the Orange Frosting: 1 cup unsalted butter, room temperature, 1 Tbsp orange zest, 1 tsp vanilla extract, 1/4 tsp fine salt, 3 1/2 cups powdered sugar, 3 Tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together granulated sugar and orange zest. Add softened butter and mix until fluffy.
- In another bowl, whisk together sour cream, water, orange juice, egg, and vanilla extract. Gradually combine this mixture with the butter-sugar blend.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the wet ingredients until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 19 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the orange curd by whisking sugar, zest, egg yolks, juice, and salt over medium heat until thickened; stir in butter until melted.
- Once cooled, fill each cupcake with orange curd using a corer or small knife.
- For the frosting, beat softened butter until creamy; gradually add powdered sugar and mix in zest and juice until fluffy.
- Pipe frosting onto each filled cupcake generously.
- Prep Time: 30 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use fresh oranges for the best flavor; avoid bottled juices. For variations, consider adding chocolate chips to the batter or experimenting with different citrus flavors in the frosting.