Name: Orange Cupcakes
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 Tbsp orange zest – zest of 1 large orange; 1/4 cup unsalted butter, room temperature; 1/2 cup full-fat sour cream, room temperature; 1/4 cup water, room temperature; 1/4 cup freshly squeezed orange juice; 1 large egg, room temperature; 1 tsp vanilla extract or vanilla bean paste; orange gel food coloring – optional; 1 1/4 cup all-purpose flour or gluten free flour blend; 1 1/2 tsp baking powder; 1/2 tsp fine salt; 1/3 cup granulated sugar for orange curd; 1 Tbsp orange zest for orange curd; 2 large egg yolks or 1 large egg for orange curd; 3 Tbsp freshly squeezed orange juice for orange curd; 1/4 tsp fine salt for orange curd; 2 Tbsp unsalted butter for orange curd; 1 cup unsalted butter for frosting; 1 Tbsp orange zest for frosting; 1 tsp vanilla extract or vanilla bean paste for frosting; 1/4 tsp fine salt for frosting; 3 1/2 cups powdered sugar; 3 Tbsp fresh orange juice for frosting

Ingredients

Scale

1 cup granulated sugar
1 Tbsp orange zest – zest of 1 large orange
1/4 cup unsalted butter, room temperature
1/2 cup full-fat sour cream, room temperature
1/4 cup water, room temperature
1/4 cup freshly squeezed orange juice
1 large egg, room temperature
1 tsp vanilla extract or vanilla bean paste
orange gel food coloring – optional
1 1/4 cup all-purpose flour or gluten free flour blend
1 1/2 tsp baking powder
1/2 tsp fine salt
1/3 cup granulated sugar for orange curd
1 Tbsp orange zest for orange curd
2 large egg yolks or 1 large egg for orange curd
3 Tbsp freshly squeezed orange juice for orange curd
1/4 tsp fine salt for orange curd
2 Tbsp unsalted butter for orange curd
1 cup unsalted butter for frosting
1 Tbsp orange zest for frosting
1 tsp vanilla extract or vanilla bean paste for frosting
1/4 tsp fine salt for frosting
3 1/2 cups powdered sugar
3 Tbsp fresh orange juice for frosting

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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 fluffy. Mix in sour cream, water, orange juice, eggs, vanilla extract, and orange zest.
In another bowl, whisk together flour, baking powder, and salt. Gradually combine dry ingredients with wet mixture until just mixed.
Pour batter into prepared liners and bake for about 19 minutes or until a toothpick comes out clean. Let cool.
For the orange curd, heat sugar and zest in a saucepan over low heat; add egg yolks and orange juice while whisking. Cook until thickened before stirring in butter.
For the frosting, beat unsalted butter until creamy; gradually add powdered sugar along with remaining ingredients until smooth.
Fill cooled cupcakes with orange curd and frost them beautifully.

Author: Sarah DuRoss
Prep Time: 20 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 290
Sugar: 24g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg