Step-by-Step Directions
Making the Cupcakes
Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the orange zest and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk. Begin and end with the dry ingredients, mixing until just combined.
Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Orange Buttercream Frosting
Cream Butter: In a large bowl, beat the softened butter until creamy and smooth.
Add Sugar and Flavorings: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the orange juice, orange zest, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them generously with the orange buttercream frosting.
Tips and Variations
Zest the Oranges Carefully: When zesting the oranges, be sure to only grate the orange part of the skin. The white pith underneath is bitter and can affect the flavor of your cupcakes.
Make Ahead: You can make the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving.
Add a Filling: For an extra burst of flavor, try filling the cupcakes with orange curd. Use a small knife to cut out a piece from the center of each cupcake, fill with curd, and replace the tops before frosting.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Citrus Variations: Feel free to experiment with other citrus fruits like lemon or lime. Just swap out the orange juice and zest for the citrus of your choice.
Kitchen Equipment Needed
Muffin tin
Cupcake liners
Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Zester or grater
Spatula
Piping bag (optional)
Wire rack
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container. They will keep well at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If freezing, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
Perfect Pairings
These orange cupcakes pair wonderfully with a cup of tea or coffee. For an extra special treat, serve them with a scoop of vanilla ice cream or a glass of sparkling wine. The citrus flavor also complements fresh fruit salads and light, fruity desserts.
FAQ
Can I use bottled orange juice instead of fresh? Fresh orange juice is recommended for the best flavor, but you can use bottled juice in a pinch. Just be sure it’s 100% juice with no added sugar or preservatives.
How do I get the perfect cupcake texture? Make sure not to overmix the batter. Overmixing can result in dense cupcakes. Mix until the ingredients are just combined.
Can I make mini cupcakes with this recipe? Absolutely! Simply reduce the baking time to 10-12 minutes, or until a toothpick comes out clean.
What if I don’t have a zester? You can use the smallest holes on a box grater, or a vegetable peeler followed by finely chopping the peel.
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