Ingredients
– 1 cup salted butter
– 1 1/2 cups granulated sugar
– 2 large eggs
– 3/4 cup full fat sour cream
– 2 tablespoons orange zest
– 3/4 cup milk
– 1/4 cup fresh orange juice
– 2 teaspoons vanilla extract
– 2 1/2 cups cake flour
– 1 teaspoon salt
– 1/2 teaspoon baking soda
– 1 1/2 teaspoons baking powder
– 1 cup butter
– 1 teaspoon vanilla extract
– 2 teaspoons orange zest
– 3 tablespoons fresh orange juice
– 4 cups powdered sugar
Instructions
1-First Step: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners or lightly grease.
2-Second Step: In a medium bowl, whisk together flour, baking powder, and salt to ensure even leavening.
3-Third Step: In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
4-Fourth Step: Add eggs one at a time, beating well after each addition. Incorporate orange zest for a fresh citrus scent.
5-Fifth Step: Mix in sour cream and freshly squeezed orange juice, combining until smooth.
6-Sixth Step: Gradually fold in the dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking the batter.
7-Seventh Step: Divide batter evenly among cupcake liners, filling each about two-thirds full.
8-Eighth Step: Bake for 18 22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
9-Final Step: Frost cupcakes with a creamy orange-infused frosting. For dietary adaptations, use vegan buttercream or a dairy-free cream cheese alternative. Serve chilled or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍰 Use cake flour for best texture; substituting with all-purpose flour and cornstarch may alter results.
🎂 Avoid overmixing batter to preserve moisture and crumb.
🍊 Whip butter thoroughly for smooth, fluffy buttercream.
❄️ Buttercream can be refrigerated ahead; bring to room temperature before frosting.
⏲️ Adjust baking time for oven variations (e.g., 18-22 minutes in faster ovens).
❄️ Unfrosted cupcakes can be frozen; freeze buttercream separately in a piping bag and frost after thawing.
🍊 Garnish with 3-inch twisted fresh orange peel coils for decoration.
🍊 Use fresh orange juice for the most vibrant flavor.
🥄 Substitute sour cream with full fat plain Greek yogurt if needed.
🎂 Adapt recipe for layered cake by baking in 8-9 inch pans for ~25 minutes at 350°F.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 302 kcal
- Sugar: 34 g
- Sodium: 292 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Protein: 1 g
- Cholesterol: 65 mg