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Orange Cupcakes

Orange Cupcakes
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Indulge in the refreshing delight of these Orange Cupcakes, a perfect treat that combines vibrant citrus flavors with a light, fluffy texture. Each cupcake is infused with fresh orange zest and filled with a luscious orange curd, topped off with a creamy orange frosting that makes every bite unforgettable. Ideal for any gathering—from birthday parties to casual brunches—these cupcakes are as easy to make as they are delicious. Customize them by adjusting the sweetness or adding extra zest to match your taste!

Ingredients

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  • 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 or vanilla bean paste
  • 1 1/4 cup all-purpose flour or gluten-free flour blend
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/3 cup granulated sugar (for filling)
  • 1 Tbsp orange zest (for filling)
  • 2 large egg yolks or 1 large egg (for filling)
  • 3 Tbsp freshly squeezed orange juice (for filling)
  • 1/4 tsp fine salt (for filling)
  • 2 Tbsp unsalted butter, cut into small pieces (for filling)
  • 1 cup unsalted butter, room temperature (for frosting)
  • 1 Tbsp orange zest (for frosting)
  • 1 tsp vanilla extract or vanilla bean paste (for frosting)
  • 1/4 tsp fine salt (for frosting)
  • 3 1/2 cups powdered sugar (for frosting)
  • 3 Tbsp fresh orange juice (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together sugar and butter until fluffy. Add sour cream, water, orange juice, egg, vanilla extract, and zest; mix until combined.
  3. In another bowl, whisk flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients until just combined.
  4. Fill each liner two-thirds full and bake for about 19 minutes or until a toothpick comes out clean. Let cool.
  5. For the orange curd filling, combine sugar and zest in a saucepan over low heat. Whisk egg yolks and juice in a separate bowl; gradually add to saucepan while stirring until thickened. Stir in butter until melted.
  6. Once cooled, fill cupcakes with curd using a small knife or corer.
  7. To make frosting, beat butter until creamy; gradually add powdered sugar along with salt and remaining juice.
  8. Frost each cupcake generously using a piping bag.

Nutrition

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

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