Sunshine Orange Cupcakes
Hey loves! Get ready to brighten up your day with these insanely delicious Sunshine Orange Cupcakes. We're talking tender, fluffy cupcakes bursting with fresh orange zest, filled with a smooth and tangy homemade orange curd, and topped with the creamiest orange buttercream you've ever tasted. Trust me, one bite and you'll be transported to a sunny citrus grove. It's giving major summer vibes, but honestly, any day is a good day for these!
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- Zest of 2 large oranges (save some for garnish!)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temp
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Orange Curd Filling
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 3 tbsp unsalted butter, cubed
- Pinch of salt
For the Orange Buttercream
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2-3 tbsp fresh orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
- Pinch of salt
For Assembly
- Fresh orange slices for garnish
- Extra orange zest for sprinkling
Instructions
- Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners. Let's get this citrus party started!
- In a bowl, rub the granulated sugar with the orange zest using your fingertips until fragrant. This releases the oils and makes the sugar super citrusy!
- In a large bowl, cream together the butter and orange sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla.
- Whisk together the flour, baking powder, and salt. Add this to the wet ingredients alternately with the milk, starting and ending with the dry. Mix just until combined – don’t overmix!
- Divide the batter evenly among the liners, filling each about 3/4 full. Bake for 18-21 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool in the pan for 15 minutes, then move to a wire rack to cool completely.
- While the cupcakes bake, make the orange curd: In a saucepan, whisk together the egg yolks, sugar, orange juice, zest, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in the butter until smooth. Strain through a fine mesh sieve, then let it cool completely. It will thicken as it cools.
- For the buttercream: Beat the butter until creamy. Gradually add the powdered sugar, then the orange juice, zest, vanilla, and salt. Beat until smooth and fluffy. If it's too thick, add a splash more juice; too thin, add more sugar.
- Now, the fun part! Use a cupcake corer or a small knife to remove the center of each cooled cupcake. Fill with about a tablespoon of orange curd.
- Pipe a generous swirl of buttercream on top using a piping bag fitted with a star tip. Garnish with a tiny orange slice or a sprinkle of zest. Chef's kiss!
Notes
Bring all ingredients to room temperature for the best results. Measure flour by spooning and leveling. For a smoother curd, strain it. And here's my pro tip: chill your piping bag for 10 minutes before filling to keep the buttercream firm while piping!