Description
Delightful cupcakes bursting with zesty orange flavor, filled with cream and topped with a velvety orange frosting.
Ingredients
Scale
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1/4 cup (57g) sour cream
- 1/2 tsp vanilla extract
- 1/2 tbsp finely grated orange zest
- 3 large egg whites, room temperature
- 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
- 3 tbsp (45ml) freshly squeezed orange juice
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1 tsp vanilla extract
- 3 oz cream cheese, room temperature
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45-60ml) freshly squeezed orange juice
- 1/2 tbsp finely grated orange zest
- Orange gel icing color (for fun decor)
- Orange slices, optional (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Cream the butter and sugar together until light and fluffy.
- Add the sour cream, vanilla extract, and orange zest; mix until combined.
- Whip the egg whites in a separate bowl until frothy, then gently fold into the mixture.
- Combine the flour, baking powder, and salt in another bowl before adding to the wet mixture, alternating with milk and water.
- Stir in the orange juice. Fill your cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
- In a bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gradually mix in the softened cream cheese until smooth. Once your cupcakes are cool, core out the center and fill each with the cream mixture.
- In another bowl, beat the room temperature butter until it’s creamy. Gradually mix in the powdered sugar and freshly squeezed orange juice.
- Add the grated orange zest and adjust the consistency with more juice if needed. Color your frosting with orange gel icing and mix well.
- Use a piping bag to swirl the orange frosting onto the filled cupcakes. For an extra touch, decorate with orange slices on top!
Notes
Store in an airtight container at room temperature for up to three days or freeze un-frosted cupcakes for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 23g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg