Name: Orange Cupcakes
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Cuisine: American
Ingredients: 1 cup granulated sugar (200g); 1 Tbsp orange zest – zest of 1 large orange (6g); 1/4 cup unsalted butter, room temperature (56g); 1/2 cup full-fat sour cream, room temperature (125g); 1/4 cup water, room temperature (60g); 1/4 cup freshly squeezed orange juice (60g); 1 large egg, room temperature (56g); 1 tsp vanilla extract or vanilla bean paste (4g); orange gel food coloring – optional; 1 1/4 cup all-purpose flour or gluten free flour blend (150g); 1 1/2 tsp baking powder (6g); 1/2 tsp fine salt (3g); 1/3 cup granulated sugar (67g); 1 Tbsp orange zest – zest of 1 large orange (6g); 2 large egg yolks or 1 large egg (56g); 3 Tbsp freshly squeezed orange juice (45g); 1/4 tsp fine salt (2g); 2 Tbsp unsalted butter, cut into small pieces (30g); 1 cup unsalted butter, room temperature (226g); 1 Tbsp orange zest – zest of 1 large orange (6g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/4 tsp fine salt (1g); 3 1/2 cups powdered sugar (454g or a 1 lb. box); 3 Tbsp fresh orange juice (45g)

Ingredients

Scale

1 cup granulated sugar (200g)
1 Tbsp orange zest – zest of 1 large orange (6g)
1/4 cup unsalted butter, room temperature (56g)
1/2 cup full-fat sour cream, room temperature (125g)
1/4 cup water, room temperature (60g)
1/4 cup freshly squeezed orange juice (60g)
1 large egg, room temperature (56g)
1 tsp vanilla extract or vanilla bean paste (4g)
orange gel food coloring – optional
1 1/4 cup all-purpose flour or gluten free flour blend (150g)
1 1/2 tsp baking powder (6g)
1/2 tsp fine salt (3g)
1/3 cup granulated sugar (67g)
1 Tbsp orange zest – zest of 1 large orange (6g)
2 large egg yolks or 1 large egg (56g)
3 Tbsp freshly squeezed orange juice (45g)
1/4 tsp fine salt (2g)
2 Tbsp unsalted butter, cut into small pieces (30g)
1 cup unsalted butter, room temperature (226g)
1 Tbsp orange zest – zest of 1 large orange (6g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/4 tsp fine salt (1g)
3 1/2 cups powdered sugar (454g or a 1 lb. box)
3 Tbsp fresh orange juice (45g)

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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, cream together granulated sugar and unsalted butter until light and fluffy. Mix in sour cream, water, orange juice, egg, and vanilla extract until well combined. Gradually add flour, baking powder, and salt; mix until just combined.
Divide the batter among the cupcake liners and bake for about 19 minutes or until a toothpick comes out clean. Cool completely.
For the orange curd filling, whisk together sugar, egg yolks, orange juice, salt, and butter in a saucepan over low heat until thickened. Strain for smoothness and chill.
For the frosting, beat unsalted butter until creamy. Gradually add powdered sugar, then mix in orange zest and juice to reach desired consistency.
Cut out the center of each cooled cupcake to fill with chilled orange curd and pipe on frosting.

Author: Mia
Prep Time: 25 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 290
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 3g
Cholesterol: 35mg