Orange Cream Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
½ cup (120 ml) fresh orange juice
1 tsp orange zest
½ cup (120 ml) buttermilk
1 tsp vanilla extract
For the Orange Cream Frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar, sifted
2–3 tbsp fresh orange juice
1 tsp orange zest
1 tsp vanilla extract
Instructions
Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs, one at a time, beating well after each addition.
Mix in orange zest, orange juice, and vanilla extract.
Add the dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Orange Cream Frosting:
In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, until smooth.
Beat in orange juice, orange zest, and vanilla extract. Adjust consistency with more powdered sugar if needed.
Frost cooled cupcakes with a spatula or piping bag.