Name: Orange Cupcakes
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup granulated sugar (200g); 1 Tbsp orange zest – zest of 1 large orange (6g); 1/4 cup unsalted butter, room temperature (56g); 1/2 cup full-fat sour cream, room temperature (125g); 1/4 cup water, room temperature (60g); 1/4 cup freshly squeezed orange juice (60g); 1 large egg, room temperature (56g); 1 tsp vanilla extract or vanilla bean paste (4g); orange gel food coloring – optional; 1 1/4 cup all-purpose flour or gluten free flour blend (150g); 1 1/2 tsp baking powder (6g); 1/2 tsp fine salt (3g); 1/3 cup granulated sugar (67g); 1 Tbsp orange zest – zest of 1 large orange (6g); 2 large egg yolks or 1 large egg (56g); 3 Tbsp freshly squeezed orange juice (45g); 1/4 tsp fine salt (2g); 2 Tbsp unsalted butter, cut into small pieces (30g); 1 cup unsalted butter, room temperature (226g); 1 Tbsp orange zest – zest of 1 large orange (6g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/4 tsp fine salt (1g); 3 1/2 cups powdered sugar (454g or a 1 lb. box); 3 Tbsp fresh orange juice (45g)

Ingredients

Scale

1 cup granulated sugar (200g)
1 Tbsp orange zest – zest of 1 large orange (6g)
1/4 cup unsalted butter, room temperature (56g)
1/2 cup full-fat sour cream, room temperature (125g)
1/4 cup water, room temperature (60g)
1/4 cup freshly squeezed orange juice (60g)
1 large egg, room temperature (56g)
1 tsp vanilla extract or vanilla bean paste (4g)
orange gel food coloring – optional
1 1/4 cup all-purpose flour or gluten free flour blend (150g)
1 1/2 tsp baking powder (6g)
1/2 tsp fine salt (3g)
1/3 cup granulated sugar (67g)
1 Tbsp orange zest – zest of 1 large orange (6g)
2 large egg yolks or 1 large egg (56g)
3 Tbsp freshly squeezed orange juice (45g)
1/4 tsp fine salt (2g)
2 Tbsp unsalted butter, cut into small pieces (30g)
1 cup unsalted butter, room temperature (226g)
1 Tbsp orange zest – zest of 1 large orange (6g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/4 tsp fine salt (1g)
3 1/2 cups powdered sugar (454g or a 1 lb. box)
3 Tbsp fresh orange juice (45g)

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, cream together sugar and butter until fluffy. Mix in sour cream, water, orange juice, egg, and vanilla.
Combine flour, baking powder, salt, and zest in another bowl; gradually mix into the wet ingredients until just combined.
Spoon batter into liners and bake for 19 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
For the orange curd filling, whisk sugar and egg yolks in a saucepan; stir in orange juice and cook until thickened. Remove from heat and mix in butter pieces until melted.
To prepare frosting, beat butter until creamy; gradually add powdered sugar along with zest and juice until fluffy.
Cut the tops off cupcakes to fill with curd; pipe on frosting using an open star tip.

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

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg