Description
These delightful Orange Cupcakes are a vibrant addition to any dessert table, showcasing a burst of refreshing citrus flavor in every bite. Featuring a moist orange zest cupcake base filled with silky orange curd and topped with luscious orange frosting, these treats are perfect for all occasions—from birthday parties to summer picnics. Easy to make and beautifully presented, they will impress your guests and brighten any gathering. The cupcakes can be customized in sweetness and color, making them versatile for any theme or celebration.
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
- 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
- 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 (for frosting)
- 1/4 tsp fine salt (for frosting)
- 3 1/2 cups powdered sugar
- 3 Tbsp fresh orange juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine granulated sugar and orange zest, then add softened butter and mix until creamy. Mix in sour cream until well blended. Gradually add water and fresh orange juice. Beat in the egg and vanilla until combined.
- In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and stir until just combined.
- Distribute the batter evenly into lined muffin tins and bake for about 18–19 minutes until a toothpick comes out clean. Let them cool completely on a wire rack before filling.
- For the orange curd filling, combine granulated sugar and orange zest in a saucepan over medium heat. Whisk in egg yolks followed by freshly squeezed orange juice and salt until mixed well. Cook while stirring constantly until thickened, then remove from heat and stir in butter until melted. Let cool before using.
- For the frosting, beat unsalted butter until creamy. Add orange zest, vanilla extract, powdered sugar, salt, and fresh orange juice. Mix until fluffy. Adjust consistency if needed.
- Once cooled, core each cupcake using an apple corer or knife. Fill each hole with prepared orange curd and top generously with fresh orange frosting.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 270
- Sugar: 23g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg