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Orange Cupcakes

Orange Cupcakes Recipe

Maria
These light and fluffy orange cupcakes are filled with a creamy center and topped with a zesty orange frosting. The fresh citrus flavor and rich cream filling
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Cupcakes:

  • 3 large egg whites at room temperature
  • 3/4 cup 155g sugar
  • 1/4 cup 57g sour cream
  • 6 tbsp 84g unsalted butter, softened
  • 3 tbsp 45ml freshly squeezed orange juice
  • 1/2 tsp vanilla extract
  • 1/2 tbsp finely grated orange zest
  • 1 1/4 cups 163g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup 60ml milk
  • 1 tbsp 15ml water

For the Cream Filling:

  • 3 oz cream cheese softened
  • 1/2 cup 120ml heavy whipping cream, cold
  • 1/4 cup 29g powdered sugar
  • 1 tsp vanilla extract

For the Orange Frosting:

  • 1 cup 224g unsalted butter, softened
  • 3 –4 tbsp 45-60ml freshly squeezed orange juice
  • 4 cups 460g powdered sugar
  • 1/2 tbsp finely grated orange zest
  • Orange gel icing color optional
  • Orange slices for garnish optional

Instructions
 

Step 1: Preheat the Oven and Set Up the Cupcake Pan

  • Preheat your oven to 350°F (176°C). Line a cupcake pan with liners to prevent sticking and ensure easy cleanup.

Step 2: Cream Together Butter and Sugar

  • In a large mixing bowl, beat the softened butter and sugar together for about 3-4 minutes until the mixture becomes light and airy. This crucial step ensures a soft and tender texture in the cupcakes.

Step 3: Add Sour Cream, Vanilla, and Orange Zest

  • Mix in the sour cream, vanilla extract, and freshly grated orange zest. The sour cream adds moisture, while the zest delivers a fresh and vibrant citrus flavor.

Step 4: Gradually Incorporate the Egg Whites

  • Add the egg whites one at a time, ensuring each is well incorporated before adding the next. Scrape down the bowl to ensure all ingredients are thoroughly mixed.

Step 5: Combine Dry and Wet Ingredients

  • In a different bowl, combine the flour, baking powder, and salt by whisking them together. In a small cup, combine the milk, water, and orange juice. Gradually add the dry mixture to the wet ingredients, alternating with the milk mixture, stirring gently until everything is just combined. Avoid overmixing to ensure light cupcakes.

Step 6: Fill the Cupcake Liners and Bake

  • Fill the cupcake liners with the batter, making sure to fill them about two-thirds full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs. Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

Step 7: Prepare the Cream Filling

  • Whisk together the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks begin to form. Add the softened cream cheese and continue to whip until stiff peaks form. Use a cupcake corer or knife to remove the center of each cooled cupcake and fill with the cream mixture.

Step 8: Make the Orange Frosting

  • Using a large bowl, beat the softened butter until it becomes smooth. Gradually add the powdered sugar, orange zest, and orange juice, mixing well between each addition. If the frosting is too thick, adjust the consistency with more orange juice. Add a drop of orange gel food coloring for a vibrant finish, if desired. Pipe the frosting onto each cupcake, covering the cream filling.

Step 9: Garnish and Serve

  • Optionally, garnish each cupcake with a slice of orange or another decorative touch of your choice. Refrigerate until you’re ready to serve.