The magic of these homemade orange cupcakes lies in their perfect balance of sweetness and citrusy zest. The fresh orange juice and zest infuse the batter with a vibrant, tangy flavor that pairs beautifully with the buttery richness of the cake. Each bite is a delightful explosion of citrus, perfectly complemented by the silky smooth orange buttercream frosting that melts in your mouth. The hint of vanilla rounds out the flavors, making these cupcakes not just a dessert, but a bright, cheerful treat that captures the essence of a sunny day in every bite.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon fresh orange zest (about 1 large orange)
- 1/2 cup freshly squeezed orange juice
- 1/4 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
For the Orange Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tablespoon fresh orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Orange food coloring (optional)
Instructions:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is crucial for achieving a light and airy cupcake texture. - Add Eggs and Flavoring:
Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract until fully incorporated. - Combine Wet and Dry Ingredients:
Add half of the dry ingredients to the butter mixture and beat on low speed just until combined. Then, add the orange juice and milk, mixing until smooth. Finally, add the remaining dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cupcakes dense. - Fill and Bake:
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 of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. - Prepare the Orange Buttercream Frosting:
In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat for another 2 minutes. Add the orange zest, orange juice, vanilla extract, and salt. Beat on high for about 3 minutes until the frosting is fluffy and smooth. If desired, add a few drops of orange food coloring to enhance the color. - Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip or a knife to frost the cupcakes with the orange buttercream. Garnish with a small piece of orange zest or a thin slice of fresh orange for a decorative touch. -
Tips for Success:
- Make sure your butter, eggs, and milk are at room temperature for a smoother batter and better texture.
- For an even more intense orange flavor, consider adding a teaspoon of orange extract to the batter.
- Be cautious not to overmix the batter once you combine the wet and dry ingredients to ensure the cupcakes remain light and fluffy.
Enjoy your delicious homemade orange cupcakes!
