Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the tin with butter and flour.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or stand mixer.
- Add eggs and flavorings: Beat in the eggs, one at a time, until well incorporated. Mix in the orange zest, orange juice, and vanilla extract until smooth.
- Alternate additions: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Orange Cream Cheese Frosting:
- Ingredients:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- Zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
- Instructions:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition, until smooth and creamy.
- Mix in the orange zest, orange juice, and vanilla extract until well combined.
Decorating Tips:
Once the cupcakes are completely cooled, frost them generously with the orange cream cheese frosting using a piping bag or offset spatula. For an extra burst of flavor and visual appeal, garnish each cupcake with a small orange slice or a sprinkle of orange zest.
Serving Suggestions:
Serve these delightful orange cupcakes as a dessert or sweet treat for any occasion. They pair perfectly with a cup of hot tea or coffee, making them ideal for brunches, afternoon gatherings, or dessert tables.
Storage and Shelf Life:
Store any leftover orange cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
Conclusion:
These orange cupcakes are a delightful way to infuse a bit of sunshine into your day. With their bright citrus flavor, moist crumb, and creamy frosting, they’re sure to become a favorite treat for citrus lovers of all ages.
FAQs (Frequently Asked Questions):
1. Can I use bottled orange juice instead of fresh orange juice?
- While fresh orange juice is recommended for the best flavor, you can use bottled orange juice as a substitute if needed.
2. Can I make these cupcakes ahead of time?
- Yes, you can bake the cupcakes in advance and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them just before serving for the freshest taste.
3. Can I make these cupcakes without eggs?
- Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or mashed banana for a vegan-friendly option.
4. Can I freeze the cupcakes?
- Yes, you can freeze the unfrosted cupcakes for up to 1 month. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator overnight before frosting and serving.
5. Can I use orange extract instead of orange zest?
- Yes, you can use orange extract as a substitute for orange zest. Start with ½ teaspoon of orange extract and adjust to taste.
