Orange Cream Cupcakes Recipe
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup fresh orange juice
1 tablespoon orange zest
1/2 cup whole milk
For the Orange Cream Frosting:
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
1/4 cup fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (as needed for consistency)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, orange juice, and orange zest.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Orange Cream Frosting:
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, beating on low speed until combined.
Mix in the orange juice, orange zest, and vanilla extract.
Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the orange cream frosting.
Garnish with additional orange zest or small orange slices if desired.
