Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Salt
  • ½ cup (115g) Unsalted butter, room temperature and cubed
  • 1 Large egg, room temperature
  • ½ cup (120ml) Whole milk
  • ¼ cup (60ml) Freshly squeezed orange juice
  • 2 tbsp Orange zest
  • 1 tsp Vanilla extract
  • 8 oz (225g) Full-fat cream cheese, slightly chilled
  • ½ cup (115g) Unsalted butter, room temperature (for frosting)
  • 3 ½ cups (420g) Powdered sugar, sifted
  • 1 tbsp Orange zest (for frosting)
  • 1 tbsp Fresh orange juice (for frosting)
  • ½ tsp Orange extract
  • 1 pinch Fine sea salt

Instructions:

  1. Prep the Environment. Preheat your oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners. Note: Preheating is vital for that immediate oven spring rise.
  2. Infuse the Sugar. In the bowl of a stand mixer, combine 1 cup (200g) granulated sugar and 2 tbsp orange zest. Rub the zest into the sugar with your fingertips until the sugar is damp and smells like a citrus grove.
  3. Combine Dry Elements. Add 1 ½ cups (190g) all purpose flour, 1 ½ tsp baking powder, and ½ tsp salt to the citrus sugar. Mix on low speed just to distribute.
  4. Incorporate the Butter. Add ½ cup (115g) room temperature cubed butter one piece at a time. Mix on low until the texture resembles coarse sand or fine crumbs.
  5. Whisk the Liquids. In a separate jug, whisk the 1 large egg, ½ cup (120ml) whole milk, ¼ cup (60ml) fresh orange juice, and 1 tsp vanilla extract.
  6. Build the Structure. Pour half of the liquid into the flour mixture. Beat on medium speed for exactly 60 seconds until the batter looks pale and aerated.
  7. Final Batter Mix. Add the remaining liquid and mix on low until just combined. Stop as soon as the last streak of flour disappears to avoid a rubbery texture.
  8. The Bake. Divide the batter among the 12 liners, filling each 2/3 full. Bake for 18 to 22 minutes until the tops spring back when gently pressed.
  9. Whip the Frosting. Beat 8 oz (225g) slightly chilled cream cheese and ½ cup (115g) room temperature butter until smooth. Slowly add 3 ½ cups (420g) sifted powdered sugar.
  10. Flavor the Clouds. Add 1 tbsp orange zest, 1 tbsp orange juice, ½ tsp orange extract, and a pinch of salt. Beat on high for 2 minutes until light, fluffy, and holds a stiff peak.
  11. Garnish Strategy. Pipe the frosting onto cooled cupcakes using a star tip. Add your color accents: a thin slice of fresh orange, a sprig of mint, and a dusting of extra zest. Red Velvet Cupcakes with Cream Cheese Frosting for 12 — Master Red Velvet Cupcakes with Cream Cheese Frosting using our definitive re...Chocolate Orange Cheesecake with Ganache, Baked — Master the decadent Chocolate Orange Cheesecake recipe with our step-by-step ...Butter Pecan Cake Recipe for 12 Servings — Master this southern butter pecan cake recipe with a velvety crumb and crunch... $img_2$