½cup(113g) unsalted buttersoftened to room temperature
¾cup(150g) granulated sugar
2large eggsroom temperature1
2teaspoonsvanilla extract
zest of one whole orange
¼cup(60mL) orange juice
¼cup+ 2 Tablespoons (75mL) milkany
ORANGE BUTTERCREAM
¼cup(58g) unsalted buttersoftened to room temperature
1cup(120g) powdered sugar
⅛teaspoonvanilla extract
zest of half of an orange
1 and 1/2Tablespoons(22mL) orange juice
CREAM CHEESE FROSTING
4ounces(112g) full fat block cream cheesesoftened to room temperature
¼cup(58g) unsalted buttersoftened to room temperature
1 and 3/4cup(210g) powdered sugar
1teaspoonvanilla extract
⅛teaspoonsalt
Instructions
ORANGE CUPCAKES
Preheat the oven to 350ºF (177ºC). Line a 12 count cupcake pan with cupcake liners.
In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
Spoon batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and bake 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool completely before filling.
ORANGE BUTTERCREAM
In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, vanilla, orange zest, and orange juice. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more orange juice. If it is too thin, add more powdered sugar.
CREAM CHEESE FROSTING
In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, vanilla, and salt.
Increase mixer speed to medium-high and beat for 2 minutes.
DECORATE CUPCAKES
Fill a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton 2D piping tip. Scoop alternating frostings into the bag. There does not have to be a perfect method to filling the bag, as long as there are alternating scoops of each frosting going into the bag.
Frost the cupcakes and garnish with sliced orange, if desired.
Store cupcakes in the refrigerator up to 5 days. If you need to travel with and serve them, it's ok if they are at room temperature for awhile. Just be sure to refrigerate them to store them.
Notes
Room temperature eggs: these incorporate into batter much more easily than cold eggs. Allow to sit at room temperature for 45 minutes. If you don't have time, place eggs in a bowl of warm water for 10 minutes or until ready to use.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.