Cupcake Show #6: Fresh Orange Cupcakes

Made from fresh orange juice and zest, these cupcakes are tender and buttery and the icing is pure orangey goodness!

- Recipe -







 

Cake:

● 1/2 cup butter, softened

● 3/4 cup sugar

● Zest of 2 oranges

● 2 eggs

● 1/2 cup sour cream (non-fat, light or regular)

● 1/4 cup fresh orange juice

● 1-1/2 cup flour

● 1 t. baking powder

● 1/2 t. salt

● 1/2 t. baking soda


Icing:

● Zest of 2 oranges

● 1/4 cup fresh orange juice

● 1/2 t. lemon zest

● 2 t. fresh lemon juice

● 3 T. butter, softened

● 3 cups powdered sugar



Preheat oven to 350 degrees.

Line 12 cup muffin tin with cupcake liners


For the Cake:

1. Cream the butter, sugar and orange zest on medium speed for 2 minutes, until lightand fluffy.


2. Add the eggs, one at a time. Then add the sour cream and orange juice.


3. Mix the flour, baking powder, salt and baking soda together in a small bowl.


4. Stop the mixer and add the dry ingredients. Mix until well combined.


5. Scoop the batter into the prepared muffin pans. Bake for 18 minutes. Let cupcakes sitin pan for 10 minutes, then transfer to rack to cool completely.



For the Icing:

1. Combine the orange juice & zest, and the lemon juice & zest in a small measuring cup.


2. In mixer, cream butter and powdered sugar together.


3. Pour in the juices & zests. Place on med-high speed and mix until smooth and creamy.


When the cupcakes are totally cooled, frost with icing. Make sure to leave a little cake edge on the cupcakes (this leaves room for the icing to move).


Download pdf recipe for: Fresh Orange Cupcakes