Orange Cupcakes
These moist Orange Cupcakes are so delicious and soft with wonderful citrus flavor.
Servings: 24
Ingredients
- 1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 1 teaspoon Vanilla Extract (4g)
- 4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups cake flour (342g) (We use Swan's Down)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 tablespoon orange extract (8g)
- zest of two oranges
- 1 cup Sour Cream ( 242g) (Full fat is best)
- ⅓ cup juice from approx. one medium sized orange
- ¼ cup vegetable oil (54g) We use Canola Oil
- Orange Coloring Gel (optional)
Orange Cream Cheese Frosting
- 2 sticks 1 cup (226 g) unsalted butter, let it sit out until slightly softened.
- 2 8 oz packages cream cheese, softened (full fat)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (Adjust to your liking)
- ½ teaspoon salt (2g)
- 6 cups powdered sugar (690g) (Adjust up or down to your liking)
- Orange Coloring Gel optional We used a very small amount for tinting.
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
- In another bowl, add these wet ingredients: ⅓ cup orange juice, orange zest, vegetable oil, sour cream, vanilla extract and orange extract Set aside.
- In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and wet/orange juice mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). **If adding a touch of orange coloring gel, you can do this at any time.
- Mix just until incorporated. Be careful not to over-mix.
- Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
- Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
- Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)
For Orange Cream Cheese Frosting
- Mix the softened butter on low to medium speed until softened and smooth.Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.
- Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Add coloring gel if you are tinting the frosting.
- Continue to mix on low to medium speed until well combined and smooth.Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.
Assembly
- Once the cupcakes have cooled, decorate however you like! You can use an offset spatula to apply the frosting or you can pipe the frosting onto the cupcakes using your piping tips of choice.
Refrigeration
- Because of the cream cheese frosting, these orange cupcakes need to be refrigerated in an airtight container or under a cake dome. However, for the very best flavor and texture, it is important to remove the cupcakes from the refrigerator a couple of hours before serving. This will allow plenty of time for the cupcakes to warm and soften.
Notes
Recipe makes approximately 7 cups of cake batter (around 24-28 cupcakes)