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–+ servings
citrus flavored frosted mini cakes

Orange Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Muffin tin (12-cup)
  • 12 paper cupcake liners
  • 2 mixing bowls (medium)
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or hand mixer
  • 1 zester or fine grater
  • 1 Citrus juicer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon orange zest finely grated
  • 1/2 cup fresh orange juice
  • 1/4 cup whole milk room temperature
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon fresh orange juice
  • 1 teaspoon orange zest finely grated
  • 1/2 teaspoon vanilla extract
  • 1 1–2 tablespoons milk as needed
  • 1 pinch fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a separate bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla and orange zest.
  • In a measuring cup, combine the orange juice and milk, stirring gently.
  • Add one-third of the dry ingredients to the butter mixture, mix on low until just combined, then add half of the orange juice mixture and mix again.
  • Repeat by adding another third of the dry ingredients, the remaining orange juice mixture, and then the final third of the dry ingredients, mixing just until a smooth batter forms.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes, before frosting.
  • While the cupcakes cool, beat the softened butter for the frosting until creamy, about 2 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low until incorporated, then increase speed to medium and beat until fluffy.
  • Add the orange juice, orange zest, vanilla, and salt, then beat until smooth.
  • Add milk 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
  • Once the cupcakes are completely cool, frost them using a spatula or piping bag.

Notes

For best results, use fresh oranges for both the zest and juice because they give a much brighter flavor than bottled juice, and avoid grating the bitter white pith when zesting. Ensure all refrigerated ingredients are at room temperature so the batter emulsifies properly and the cupcakes rise evenly. Do not overmix once the flour is added, or the cupcakes can turn dense instead of tender. If your frosting seems too soft, chill it for 10–15 minutes before piping, and if it is too stiff, add a few drops of milk or orange juice at a time. These cupcakes are best eaten the day they are made but will stay moist if stored in an airtight container at room temperature for up to two days.
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