Ingredients
- Cupcakes:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- Orange Buttercream:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet ingredients in two additions, alternating with milk.
- Stir in orange zest, orange juice, and vanilla extract until smooth.
- Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean.
- For the frosting, beat butter until creamy. Gradually add powdered sugar.
- Mix in orange zest, orange juice, vanilla, and salt until fluffy.
- Cool cupcakes completely before frosting generously.
Notes
- Use fresh orange zest and juice for the best flavor.
- Room temperature ingredients help create a smoother batter.
- Frosting can be tinted orange or swirled for visual appeal.
- Cupcakes can be made ahead and frosted later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
