Description
These delicious orange cupcakes are perfect for any occasion with a light and fluffy texture complemented by a rich cream cheese frosting.
Ingredients
Scale
- 2 fresh oranges (zest and juice)
- 1/2 cup unsalted butter (softened to room temperature)
- 8 oz full-fat cream cheese (block form)
- 1/2 cup buttermilk
- 2 tsp vanilla extract or paste
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 2 cups confectioners’ sugar (powdered sugar, sifted)
- 1/2 tsp orange extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and a pinch of salt.
- In a separate, larger bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract or paste and the fresh orange zest.
- With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, pour in half of the buttermilk and fresh orange juice mixture, mixing until just incorporated. Repeat this process, finishing with the last third of the dry ingredients.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, using an electric mixer, beat the softened full-fat cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes.
- Beat in the vanilla extract or paste, fresh orange zest, and a tablespoon of fresh orange juice. If using orange extract, add a small amount now.
- With the mixer on low speed, gradually add the sifted confectioners’ sugar until incorporated. Increase the speed to medium-high and beat for another 1-2 minutes until light and fluffy.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to spread it on. Decorate as desired.
Notes
- Extra orange zest can be used for garnish.
- Ensure cupcakes are completely cooled before frosting to avoid melting.
- Store any leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg