Delicious Homemade Orange Cupcakes Recipe
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup fresh orange juice
- Zest of 1 large orange
- 1/2 cup whole milk
For the Orange Frosting:
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tbsp fresh orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
- A pinch of salt
Directions:
Warm up the oven and get the pan ready.
Set the oven temperature to 175°C (350°F). Use cupcake liners to line a 12-cup muffin tray.
Combine Dry Ingredients: Whisk the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside.
beat Butter and Sugar: Using an electric mixer set to medium speed, beat the butter and sugar in a large mixing basin for approximately three minutes, or until the mixture is light and fluffy.
Add Flavors and Eggs: Beat thoroughly after adding each egg, one at a time. Add the orange zest, fresh orange juice, and vanilla extract and stir.
Mix Wet and Dry components: Slowly add the dry components in three parts to the wet ingredients, switching with the milk. Add portion of the milk after starting with the dry ingredients, and keep switching until everything is thoroughly combined. Just whisk the mixture until mixed, being careful not to overmix.
Fill the Cupcake Liners: Fill each of the 12 cupcake liners about two thirds of the way to the top with batter.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven. After five minutes of cooling in the tin, move the cupcakes to a wire rack to finish cooling.
Make the Orange Frosting: Make the frosting while the cupcakes are cooling. Beat the butter in a big mixing basin until it’s creamy and smooth. One cup at a time, gradually add the powdered sugar and mix on low speed until incorporated.
Continue beating until the frosting is light and fluffy after adding the orange juice, orange zest, vanilla extract, and a pinch of salt. One teaspoon at a time, add additional orange juice if the frosting is too thick. Add more powdered sugar if it’s too thin until it becomes spreadable.
Frost the Cupcakes: Cover each cupcake with a thick layer of orange frosting after it has cooled fully. For a more elegant appearance, use a butter knife or a piping bag with a fancy tip.