Orange Cupcakes
Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
Servings: 12 cupcakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
- 2 vanilla beans split and scraped
- 1 tablespoon orange zest finely grated
- 2 large eggs slightly beaten
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice blood orange recommended, but any kind will work
Instructions
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- In the bowl of a stand mixer, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. With the mixer running on low, add 8 tablespoons unsalted butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
- In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion. Note: do not add the entire vanilla bean pods; rather, scrape them and add the tiny seeds/paste to the liquids.2 vanilla beans, 1 tablespoon orange zest, 2 large eggs, 3/4 cup heavy cream, 1/4 cup fresh orange juice
- With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
- Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
- Once cooled, frost as desired.
Notes
- Whenever you bake, be sure to level off your flour measurement with a knife instead of shaking the measuring cup.
- The butter must be soft and not melted.
- If you don't have vanilla beans, you can substitute with pure vanilla extract.
- Any kind of orange will work, but I think blood oranges are gorgeous and have a wonderful tart flavor.
- It's easier to zest the orange before you juice it.
Nutrition
Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 89mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
