Orange Cupcakes
Enjoy a burst of citrus with these Orange Cupcakes. Fluffy orange-infused cupcakes topped with an orange buttercream to create a light and airy treat everyone will love!
Servings: 16 cupcakes
Calories: 351kcal
Ingredients
For the Cupcakes
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 Tbsp orange zest
- 1 2/3 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup milk
For the Buttercream
- 1/2 cup butter softened
- 1/2 tsp vanilla extract
- 1/4 cup orange juice
- 4 1/2 cups confectioner's sugar
- 1 Tbsp half and half
- Orange food coloring/gel optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
- In a stand mixer or bowl with an electric mixer, beat the butter and sugar together until fluffy.
- Next, add the egg, sour cream, vanilla and orange zest and mix.
- In a separate bowl whisk together the flour, salt baking soda and baking powder.
- Add the dry ingredients and the milk into the batter and mix until fully combined.
- Pour the batter into your lined cupcake tin about ¾ of the way full.
- Bake in the oven for 15-20 minutes until the cupcakes have cooked and a toothpick comes out clean. Note cupcakes will be lighter in color.
- While the cupcakes are cooling, make the buttercream frosting.
- In a medium bowl beat together the butter, vanilla and orange juice.
- Next, add the confectioner’s sugar until the frosting has thickened. You want a thick, firm frosting to hold up on the cupcakes. If needed add additional powdered sugar.
- Next, add in the orange food gel, if using, and half and half and mix until everything has combined, frosting should be smooth but hold its shape.
- Then, using a thick piping tip, pipe the frosting on top of each cupcake, a top with a small slice of orange and enjoy!
Video
Notes
You can store these cupcakes in an airtight container at room temperature for 1-2 days. For longer storage you can keep them in your fridge for 3-5 days.
If you want to freeze these cupcakes you can do so unfrosted in your freezer for up to 3 months.
Nutrition
Serving: 1cupcake | Calories: 351kcal | Carbohydrates: 57g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 169mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
