Fluffy, moist and light Orange Cupcakes with sweet orange scent topped with fresh orange frosting. And the taste? 10527x better than gulping a tall glass of orange juice. No, I am serious!
It is raining oranges on my blog lately. And does this surprise you??? You are so aware of my love for bright and citrusy flavors by now. This orange cake is one of the most loved recipes on my blog. We are so alike when it comes to flavoring our cakes.
These cupcakes today are bursting with sweet and tangy orange flavors. So light and buttery; soft and springy. And the fresh orange buttercream frosting over them will make the fluffiest clouds in the sky a little jealous!
Ingredients you will need:
- Sour Cream: It is literally the moist maker in these cupcakes.
- Egg whites: Whipping egg whites separately assures a higher rise and fluffy cupcakes. Always bring egg whites to room temp first.
- Flour and leaveners: All purpose flour is the base of this recipe and we will use baking soda for the lift.
- Orange zest and juice: Both zest and juice of orange are needed for a perfect flavor.
How to make Orange Cupcakes:
- We will begin by sifting our usual dry ingredients. Creaming our room temperature butter and sugar, to yield soft, buttery and fluffy cupcakes.
- To make our moist orange cupcakes even more fluffier and more moist than ever, we are using sour cream. It is known to lighten up the crumb of the cake considerably. You may substitute sour cream with yogurt. But I recommend sour cream for best results.
- And I can't stress this one enough. We will beat our egg whites separately (till soft peaks stage) to give that springy texture to our bake. You can't afford to skip this step. We will fold egg whites in the batter, alternating them with our dry ingredients.
I baked 12 slightly larger cupcakes with this recipe. I liked them this way as they came out with super flat tops. You can bake 14-15 good sized cupcakes instead if you desire.
Texture of these cupcakes:
I will let this next picture speak for itself first!
And for this light and cotton soft texture, the major credit goes to our egg whites (whipped separately). Second close, in producing a soft and a moist orange cupcake is our sour cream.
You add them both as mentioned in the recipe and these cupcakes with orange frosting will be the talk of the town!
Orange Buttercream Frosting:
Oh and I almost forgot to sing the praises of my orange frosting. 😉 This is one light, fluffy and smooth orange buttercream frosting with citrus undertones you will love! I have used both orange zest and just enough orange juice in the frosting. This will intensify the flavor in our orange buttercream without liquefying it.
Sweet and orange-y, flavor packed and Perfectly pipeable. Uh uh! Get your fingers off of that mixing bowl.
Love Orange Desserts? Then you must try my super high rising muffins infused with orange flavor!
More Cupcakes Recipes:
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog
- 1 ¼ cups (163g) All purpose flour
- ¾ cups (155g) Granulated Sugar
- 1 teaspoon Baking powder
- 2 large Egg whites (at Room temperature)
- ¾ cups (57g) Sour cream (at Room temperature)
- ¼ teaspoon Salt
- 6 tablespoon (84 gms) Butter (unsalted, at Room temperature)
- ¼ Cup Milk (full fat, at Room temperature)
- 1 tablespoon Water
- 3 tablespoon Orange juice
- 1 tablespoon Orange zest
- ½ teaspoon Vanilla extract
Orange Buttercream Frosting
- 1 Cup (224g) unsalted butter (softened to room temp)
- 4 Cups (460g) powdered sugar
- 3-4 tablespoon Orange Juice
- ½ tablespoon Orange Zest (Finely grated)
- Preheat the oven to 350°F (176°C) and line your muffin pans with liners. You will need two pans if you are baking 14 cupcakes. Sift the dry ingredients (flour, baking powder and salt) together and set aside.
- Add egg whites in a clean mixing bowl. Beat for about a minute until frothy using a handheld or stand mixture and the balloon whisk attachment. Add half of the sugar, pouring a tablespoon at a time and whisking till the whites reach soft peak stage.
- In a handheld or stand mixer (fitted with a paddle attachment) beat butter for about a minute. Add sugar and beat on high for about 3 minutes. The mixture will be light and creamy. Add half of the dry ingredients and pour in sour cream, milk, vanilla extract, water, orange juice and zest and mix well to combine.
- Now fold in half of the meringue using a spatula. Mix in the remaining dry ingredients and fold in the rest of meringue. Take care not to over mix the batter at this stage.
- Pour batter in the cupcake liners and bake for about 15-17 minutes. Or until they pass the toothpick test. Let the cupcakes cool completely at room temperature before frosting.
For Orange Buttercream Frosting-
- Beat the room temperature butter on high with a whisk attachment for about two minutes. Add a cup of sugar and beat well until creamy and combined. Add another cup of sugar and beat well.
- Now add the orange zest, a tablespoon of juice and another cup of sugar and whisk to incorporate well.
- Add in the last batch of sugar and the remaining amount of orange juice as required for the right consistency. Continue to beat well till the buttercream gets a smooth, silky and pipeable .
- Pipe on the cooled cupcakes and decorate with raspberries and a mint sprig or as you please.
- You may replace sour cream with greek yogurt if you wish. But this affects the soft texture of this cupcakes to some extent. Greek yogurt makes them a little dense.
- I recommend using freshly squeezed orange juice for that real orange flavor in these cupcakes.
- If you wish to bake a slightly large cupcakes then bake this recipe in 12 cupcake liners.
- You can make your cupcakes a day in advance. Store them at room temp, covering tightly. Same way cream cheese frosting can be made a day or 2 in advance. Store it in the refrigerator.
- Any leftovers will keep for a day at room temperature.
- For longer storage, I prefer to keep them in the refrigerator (for 3-4 days).
- Unfrosted cupcakes can be frozen for about 2 months. Thaw completely before frosting.