Orange Cupcakes with Cream Cheese Frosting are light and delicious treats. They boast a delicate texture and a refreshing orange flavor, topped with a smooth orange-flavored buttercream frosting, making them a perfect dessert for any occasion. They are also easy to make at home.
Ingredients
– For the Cupcakes:
- Butter: 1/2 cup (softened and at room temperature)
- Sugar: 1 cup (granulated)
- Eggs: 1 large
- Sour Cream: 1/4 cup (or full-fat Greek yogurt)
- Vanilla Extract: 1 1/2 teaspoons
- Orange Zest: 1 tablespoon
- All-Purpose Flour: 1 1/3 cups
- Salt: 1/4 teaspoon
- Baking Powder: 1/2 teaspoon
- Baking Soda: 1/4 teaspoon
- Milk: 3/4 cup
– For the Orange Buttercream Frosting:
- Butter: 1/2 cup (softened)
- Vanilla Extract: 1/2 teaspoon
- Orange Juice: 1/4 cup
- Powdered Sugar: 4 1/2 cups
- Orange Food Coloring: As desired
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners.
- In the bowl of an electric mixer, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the egg, sour cream, vanilla extract, and orange zest. Mix until well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until you achieve a smooth, uniform batter.
- Spoon the cupcake batter into the prepared liners, filling each about three-quarters full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool completely.
- To prepare the orange buttercream frosting: Beat the softened butter with the vanilla extract and orange juice until smooth.
- Gradually add the powdered sugar, beating until the frosting is thick and pipeable.
- Add orange food coloring (if desired) and mix until the frosting is smooth and holds its shape.
- Transfer the frosting to a piping bag and decorate the top of each cupcake. You can add a small orange slice for garnish when serving.
- Butter: 1/2 cup (softened)
- Vanilla Extract: 1/2 teaspoon
- Orange Juice: 1/4 cup
- Powdered Sugar: 4 1/2 cups
- Orange Food Coloring: As desired
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners.
- In the bowl of an electric mixer, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the egg, sour cream, vanilla extract, and orange zest. Mix until well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until you achieve a smooth, uniform batter.
- Spoon the cupcake batter into the prepared liners, filling each about three-quarters full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool completely.
- To prepare the orange buttercream frosting: Beat the softened butter with the vanilla extract and orange juice until smooth.
- Gradually add the powdered sugar, beating until the frosting is thick and pipeable.
- Add orange food coloring (if desired) and mix until the frosting is smooth and holds its shape.
- Transfer the frosting to a piping bag and decorate the top of each cupcake. You can add a small orange slice for garnish when serving.
