Description

Indulge in the bright and zesty flavor of these delightful Orange Cupcakes! Perfect for any occasion, these cupcakes feature a light and fluffy texture, complemented by a luscious orange curd filling and topped with vibrant orange frosting. Baked to perfection, they are not only a treat for your taste buds but also a feast for the eyes. With fresh orange juice and zest as the star ingredients, these cupcakes guarantee a refreshing citrus burst in every bite. Whether you’re hosting a birthday party or enjoying an afternoon snack, these Orange Cupcakes will add sunshine to your day.

Ingredients

Scale

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
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 (for frosting)
1 Tbsp orange zest (for frosting)
1 tsp vanilla extract (for frosting)
1/4 tsp fine salt (for frosting)
3 1/2 cups powdered sugar (for frosting)
3 Tbsp fresh orange juice (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, combine sugar and orange zest; mix well. Add softened butter and cream until fluffy.
Add in sour cream, water, orange juice, eggs, and vanilla; mix until combined.
In another bowl, whisk together flour, baking powder, and salt; gradually blend into the wet mixture until just combined.
Fill cupcake liners about two-thirds full with batter and bake for 19 minutes or until a toothpick comes out clean.
While cooling, prepare the orange curd filling by heating sugar and zest in a saucepan; whisk in egg yolks, then add juice and salt, stirring until thickened. Gradually mix in butter until melted.
Once cupcakes are cool, fill each with the prepared orange curd.
For the frosting, beat butter until creamy; gradually add powdered sugar followed by salt and fresh juice to achieve desired consistency. Frost cooled cupcakes generously.

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

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 320
Sugar: 32g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg