Name: Orange Cupcakes
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Cuisine: American
Ingredients: 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 orange curd; 1 Tbsp orange zest – zest of 1 large orange (6g) 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; 1/4 tsp fine salt (2g) 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

Description

Indulge in the refreshing delight of these Orange Cupcakes! Bursting with vibrant citrus flavor, these cupcakes feature a moist orange-infused batter, luscious orange curd filling, and fluffy orange frosting. Perfect for celebrations, summer gatherings, or simply as a sweet treat, these cupcakes are not only visually stunning but also easy to whip up.

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 orange curd
1 Tbsp orange zest – zest of 1 large orange (6g) 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
1/4 tsp fine salt (2g) 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

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, cream together sugar and butter until light and fluffy. Mix in sour cream, water, orange juice, egg, vanilla extract, and orange zest.
In another bowl, sift flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
Fill cupcake liners two-thirds full and bake for about 19 minutes or until a toothpick inserted comes out clean. Allow cooling completely.
For the orange curd filling: whisk sugar and egg yolks in a saucepan; add orange juice and salt; cook over low heat until thickened; stir in butter until melted.
For the frosting: beat butter until creamy; gradually add powdered sugar while mixing; incorporate vanilla extract, salt, fresh orange juice, and zest.
Once cooled, fill cupcakes with orange curd using a piping bag or spoon and frost generously.

Prep Time: 20 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 294
Sugar: 22g
Sodium: 170mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0g
Protein: 2g
Cholesterol: 38mg