Orange Creme Cupcakes

 

Ingredients:
2 cups flour

¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter, softened
1 cup sugar
1 ½ tablespoon finely grated orange zest (from about
1 ½ oranges)
2 large eggs
¾ cup heavy cream (if you want a lighter texture use
half and half)
¼ cup fresh orange juice
1 ½ teaspoon orange extract
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk
together flour, baking powder, baking soda, and salt, set aside. In a large
mixing bowl, using a mixer set on medium-high speed; blend together butter,
sugar, and orange zest until fluffy. Mix in eggs one at a time until the
mixture is blended. Stir in orange juice, orange extract, and vanilla. Mix on
low speed blend four mixture and cream mixture. Fill each cupcake with ¾ full
of mixture. Bake for 23-25 minutes, rotating tins halfway through baking, until
toothpick inserted into center come out clean. Remove from oven and allow to
cool several minutes.
Icing:
½ cup unsalted butter, at room temperature
1/8 – ¼ cup orange juice
Zest of 1 orange
¼ teaspoon vanilla
4 cups sugar
Directions:
Beat butter on medium speed until light and fluffy,
about three minutes. Add orange juice, zest, and vanilla and mix until well
combined. Add powder sugar, one cup at a time, mixing until incorporated to
reach desired consistency. Whip on medium high speed about two minutes until
smooth and creamy.
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