1. Recipes

How to Make Filled and Frosted Orange Cupcakes - A Step-by-Step Guide

If you're looking for a sweet, citrusy treat to brighten up your day, look no further than these filled and frosted orange cupcakes. Bursting with the vibrant flavor of orange, these cupcakes are sure to be a hit at any gathering or special occasion. Made with fresh orange juice and zest, these cupcakes are the perfect balance of sweet and tangy, with a creamy filling and fluffy frosting to top it all off.

Whether you're a seasoned baker or a novice in the kitchen, these orange cupcak...

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Ingredients

  • cooking spray
  • 1 cup unsalted butter, softened
  • 1 ¼ cups white sugar
  • 2 large eggs
  • 3 tablespoons grated orange zest
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup freshly squeezed orange juice
  • ½ cup heavy cream
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • ¾ cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 20 large strips orange peel, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 20
  • Yield: 20 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
  • Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • Meanwhile, put a mixing bowl in the freezer for 10 minutes.
  • Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
  • Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
  • Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

    • Nutrition

    383 cal.

    • Total Fat: 19g
    • Saturated Fat: 12g
    • Cholesterol: 70mg
    • Sodium: 188mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 0g
    • Total Sugars: 41g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 64mg

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