Step-by-Step Directions
Making the Cupcakes
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the orange zest and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk. Begin and end with the dry ingredients, mixing until just combined.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Orange Buttercream Frosting
- Cream Butter: In a large bowl, beat the softened butter until creamy and smooth.
- Add Sugar and Flavorings: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the orange juice, orange zest, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them generously with the orange buttercream frosting.
Tips and Variations
- Zest the Oranges Carefully: When zesting the oranges, be sure to only grate the orange part of the skin. The white pith underneath is bitter and can affect the flavor of your cupcakes.
- Make Ahead: You can make the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving.
- Add a Filling: For an extra burst of flavor, try filling the cupcakes with orange curd. Use a small knife to cut out a piece from the center of each cupcake, fill with curd, and replace the tops before frosting.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
- Citrus Variations: Feel free to experiment with other citrus fruits like lemon or lime. Just swap out the orange juice and zest for the citrus of your choice.
Kitchen Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Zester or grater
- Spatula
- Piping bag (optional)
- Wire rack
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container. They will keep well at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If freezing, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
Perfect Pairings
These orange cupcakes pair wonderfully with a cup of tea or coffee. For an extra special treat, serve them with a scoop of vanilla ice cream or a glass of sparkling wine. The citrus flavor also complements fresh fruit salads and light, fruity desserts.
