Orange Cupcakes with Orange Buttercream
Delicious, light and airy orange flavored cupcake topped with smooth, creamy orange buttercream. These soft and tender cupcakes are ready to go into the oven in minutes. Perfect for any occasion.
Equipment
- 1 (12-cup) muffin pan
Ingredients
Orange Cupcakes:
- 110 grams all-purpose flour (3/4 cup)
- 100 grams cake flour (3/4 cup)
- 8 grams baking powder (1-1/2 teaspoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 113 grams unsalted butter (1 stick OR 4 ounces), room temperature
- 180 grams granulated sugar (7/8 cup)
- 50 grams egg (1 large)
- 60 grams egg white (2 large)
- 5 grams fresh orange juice (1 teaspoon)
- 6 grams fresh orange zest (1 tablespoon)
- 1 drop orange food coloring gel (optional)
- 150 grams whole milk (5/8 cup)
Orange Buttercream:
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 250 grams powdered sugar (2 cups)
- 15 grams fresh orange juice (1 tablespoon)
- 1 drop orange food coloring gel (optional)
Instructions
Orange Cupcakes:
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Add all-purpose flour, cake flour, baking powder, and fine sea salt to small bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer. Using paddle attachment, beat on medium speed for 2 minutes.
- Add granulated sugar to stand mixer. Cream butter and sugar for 3 minutes. Scrape down the bowl, if necessary.
- Add egg to sugar mixture. Beat on medium until incorporated, about 30 seconds.
- Add fresh orange juice, fresh orange zest, and orange food coloring gel (optional). Beat just long enough to incorporate.
- Add half the flour mixture and beat on low until incorporated. Add the milk and beat on low until incorporated. Add remaining flour mixture and beat on low until incorporated. Avoid over mixing.
- Divide the cupcake batter evenly between the cupcake liners.
- Bake in preheated oven for 22 minutes, or until a toothpick inserted comes out clean.
- Remove muffin pan from oven and cool several minutes. Remove cupcakes from pan and cool completely before frosting.
Orange Buttercream:
- Add unsalted butter to stand mixer. Beat on medium for 5 minutes. Add 1/2 the powdered sugar and beat on low for 30 seconds to incorporate. Add the remaining powdered sugar and beat on low for 30 seconds. Increase the speed to medium and beat for 5 minutes.
- Add the fresh orange juice and beat on medium for 1 minute.
- Apply frosting in your favorite style. (I used a closed star piping tip and piped three layers of small stars)