Orange Creme Cupcakes


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
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.
½ cup unsalted butter, at room temperature
1/8 – ¼ cup orange juice
Zest of 1 orange
¼ teaspoon vanilla
4 cups sugar
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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