Orange Cupcakes
These delightful Orange Cupcakes bring a burst of sunshine with their fluffy texture and refreshing citrus flavor, perfect for any occasion.
Ingredients
For the Cupcakes
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened 1 stick
- 2 large fresh eggs
- 0.5 cups vegetable oil
- 0.5 cups buttermilk
- 0.5 cups fresh orange juice
- 2 tbsp orange zest
- 1 tsp pure vanilla extract
For the Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened 1 stick
- 3 cups powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together vegetable oil, buttermilk, fresh orange juice, orange zest, and vanilla extract.
- Gradually add the wet ingredients to the butter-sugar mix, alternating with the dry ingredients, mixing until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- While the cupcakes cool, blend together cream cheese and butter until well combined.
- Gradually add powdered sugar, fresh orange juice, and vanilla extract, mixing until smooth and fluffy.
- Once cupcakes are completely cool, frost them generously with the orange frosting, and consider topping with additional orange zest.
Notes
For added variation, consider chocolate chip, almond, or nutty orange cupcakes. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.