Description
Indulge in the vibrant flavors of our Orange Cupcakes, a delightful twist on classic treats! Bursting with fresh citrus notes, these cupcakes feature a tender orange zest base, filled with silky orange curd, and topped with a light and fluffy orange frosting. Perfect for any occasion—from birthday celebrations to casual afternoon snacks—these cupcakes are easy to make and customize. With their refreshing taste and visually appealing presentation, they’re sure to impress family and friends. Experience the joy of baking with this simple recipe that will brighten up your dessert table!
Ingredients
Scale
- 1 cup granulated sugar
- 1 Tbsp orange zest – zest of 1 large orange
- 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
- orange gel food coloring – optional
- 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 curd)
- 1 Tbsp orange zest (for curd)
- 2 large egg yolks or 1 large egg (for curd)
- 3 Tbsp freshly squeezed orange juice (for curd)
- 1/4 tsp fine salt (for curd)
- 2 Tbsp unsalted butter, cut into small pieces (for curd)
- 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
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together sugar and butter until fluffy. Mix in sour cream, water, orange juice, egg, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, salt, and orange zest. Gradually mix dry ingredients into wet ingredients without overmixing.
- Divide batter among cupcake liners and bake for about 19 minutes or until a toothpick comes out clean.
- For the orange curd filling, whisk sugar, egg yolks (or whole egg), orange juice, salt, and zest in a saucepan over medium heat until thickened. Stir in butter pieces until melted; let cool.
- Prepare frosting by beating softened butter until creamy; gradually add powdered sugar then mix in vanilla extract, salt, and fresh orange juice until fluffy.
- Once cooled, fill each cupcake with orange curd and pipe frosting on top.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg