Name: Orange Cupcake Recipe
Prep time: 3 h 40 min
Cook time: 16 min
Total time: 3 h 56 min
Cuisine: American
Ingredients: 2 and 1/2 large oranges, zested; 3/4 cup + 1 tbsp orange juice (freshly squeezed); 2 tbsp lemon juice (freshly squeezed); 2/3 cup granulated sugar; 2 large egg yolks; 2 large whole eggs; Pinch of salt; 1/2 tsp vanilla extract; 6 tbsp salted butter (cubed); 1 and 3/4 cups cake flour; 1 and 1/2 tsp baking powder; 1/4 + 1/8 tsp baking soda; 1/4 tsp salt; 1/4 cup + 1 tbsp salted butter; 1/4 cup vegetable oil; 1 and 1/3 cups granulated sugar; 2 large oranges, zested; 1 large egg; 1 large egg white; 1/3 cup + 1 tbsp sour cream; 1/4 cup orange juice; 1/2 cup milk (2%); 1 and 1/2 cups salted butter; 5 and 3/4 cups powdered sugar; 2 tbsp orange juice; 2 tsp orange zest; 1 tbsp vanilla extract; 8 oz cream cheese (cold, cubed); Extra orange zest

Description

Soft, citrus-packed orange cupcakes filled with homemade orange curd and topped with rich orange cream cheese frosting. The perfect dessert for bright, refreshing flavor in every bite.

Ingredients

For the Orange Curd:

2 and 1/2 large oranges, zested

3/4 cup + 1 tbsp orange juice (freshly squeezed)

2 tbsp lemon juice (freshly squeezed)

2/3 cup granulated sugar

2 large egg yolks

2 large whole eggs

Pinch of salt

1/2 tsp vanilla extract

6 tbsp salted butter (cubed)

For the Cupcakes:

1 and 3/4 cups cake flour

1 and 1/2 tsp baking powder

1/4 + 1/8 tsp baking soda

1/4 tsp salt

1/4 cup + 1 tbsp salted butter

1/4 cup vegetable oil

1 and 1/3 cups granulated sugar

2 large oranges, zested

1 large egg

1 large egg white

1/3 cup + 1 tbsp sour cream

1/4 cup orange juice

1/2 cup milk (2%)

For the Orange Cream Cheese Frosting:

1 and 1/2 cups salted butter

5 and 3/4 cups powdered sugar

2 tbsp orange juice

2 tsp orange zest

1 tbsp vanilla extract

8 oz cream cheese (cold, cubed)

For Decorating:

Extra orange zest

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Instructions

1. Make the Orange Curd: Whisk orange juice, lemon juice, sugar, eggs, and zest in a saucepan. Cook on medium-low while whisking until thickened. Strain and stir in vanilla. Chill.

2. Preheat oven to 350°F. Line cupcake pans.

3. Infuse sugar with orange zest by rubbing together with hands.

4. Whisk flour, baking powder, baking soda, and salt.

5. Beat butter, then mix in oil. Add orange sugar and beat until fluffy.

6. Add egg and egg white. Beat well.

7. Add sour cream and vanilla. Mix.

8. Add dry ingredients alternating with milk and orange juice. Mix gently.

9. Scoop into liners 3/4 full. Bake for 14–16 minutes. Cool completely.

10. Make frosting: Beat butter, add powdered sugar gradually. Mix in juice, zest, vanilla. Add cream cheese last.

11. Core cupcakes and add 1–2 tsp orange curd. Replace tops.

12. Pipe frosting onto cooled cupcakes.

13. Top with orange zest. Chill briefly before serving if needed.

Notes

Store cupcakes in the fridge for up to 4 days in an airtight container. Orange curd can be made a day ahead and stored chilled. For best flavor, serve cupcakes at room temperature after chilling. You can also freeze unfrosted cupcakes for up to 3 months.

Prep Time: 3 hours 40 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American