vanilla orange cupcakes with orange zest buttercream frosting

22 Mar

Recipe makes 12 regular cupcakes or 48 mini:

Cupcake recipe

1 – 1/2 cups plus 1 TBS all-purpose flour

1 – 1/2 tsp baking powder

1/4 tsp salt

1 stick (1/2 cup) plus 1 TBS unsalted butter, at room temp.

3/4 cup sugar

1 large egg

2 large egg yolks

1/2 tsp vanilla extract

1 tsp orange extract

1/2 cup plus 1 TBS heavy cream

1. Preheat oven to 350 degrees or 325 degrees for dark or nonstick pans, and arrange rack in center. Line 1 (12-cup) standard muffin pan or 2 (24-cup) mini muffin pans with baking cups.

2. Whisk together flour, baking powder, and salt in a small bowl.

3. Beat butter in a large bowl on high speed until creamy, about 2 minutes. Add sugar, egg, yolks, extracts, and cream; beat until combined well.

4. Reduce speed to low and add flour mixture, beating until just combined.

(Note: do not over mix – or your cupcakes will be tough and dry)

5. Spoon batter into cups, fill three-quarters of the way

6. Bake until cupcakes are lightly golden or until toothpick inserted in center comes out clean, 22 to 24 minutes for standard, 16 to 18 minutes for minis. Transfer cupcakes in pan to rack and let cool 5 minutes. Remove cupcakes from pan and place on racks to cool completely before frosting.

Frosting Recipe

2 sticks unsalted butter at room temp

16 oz powdered sugar

3 TBS milk

1/2 tsp vanilla extract

1/2 tsp orange extract

1 TBS orange zest

Whip butter on medium speed for 2 mins. Add 1 cup of powdered sugar, extracts and 1 TBS of milk,ย  mix on medium speed for 1 min. Slowly add sugar and mix until well combined, adding milk as needed if frosting is too thick. When all the sugar is added, and frosting is a smooth consistency, add orange zest and mix on low for 1 min.


Posted by on pmpTue, 22 Mar 2011 18:33:41 +000033Tuesday 4 , 2011 in Recipes


Tags: , ,

6 responses to “vanilla orange cupcakes with orange zest buttercream frosting

  1. Ginger

    ampWed, 06 Apr 2011 09:54:00 +000054Wednesday 4 , 2011 at 9:52 p04

    oh yum!

  2. Ginger

    pmpThu, 07 Apr 2011 17:57:41 +000057Thursday 4 , 2011 at 9:52 p04

    This may seem like a silly question but I really don’t know how to make the icing piped like that, how do you make it so beautiful? I imagine you use a bag and a tip, but are there certian types? I would like to buy some or one but I don’t know what kind to get. Please advise ๐Ÿ™‚

  3. metrocakegirl

    pmpThu, 07 Apr 2011 18:42:40 +000042Thursday 4 , 2011 at 9:52 p04

    not silly at all.(and thank you for the compliment)
    For this cupcake I used a an Ateco tip. it is an 825 tip, which is the number they use for the size and shape /design. Each company usually has their own number system. Wilton is another great company to get tips and other goodies. Tips are inexpensive. I don’t spend money on decorating bags very often, I use….ZIPLOCK freezer bags.. ๐Ÿ™‚
    They are so much cheaper and work just as well. Just snip the corner of the bag to fit your tip. Make sure all the air is out of the bag, and leave one corner open. Twist the bag so all the frosting is compact, and your good to go. Practice with the frosting/tip on parchment or a plate…or the back of your hand (its easier to eat that way). To make the icing look like the picture above, start from about 1/4 inch from the edge and pipe icing in a circular motion, applying even pressure. You will get used to how hard to squeeze the bag. Practicing is the fun part! I hope this helped.

  4. Ginger

    pmpThu, 07 Apr 2011 19:48:12 +000048Thursday 4 , 2011 at 9:52 p04

    Wow, thanks! I can’t wait to try this, I know Michael’s Crafts sells Wilton,so I’m going to get a tip tomorrow! Thanks for mentioning about the ziplock bags, too! My daughter and I are going to have a blast with these! Thanks again!

  5. metrocakegirl

    pmpThu, 07 Apr 2011 20:55:41 +000055Thursday 4 , 2011 at 9:52 p04

    Any time! Your question gave me a good idea for a blog. ๐Ÿ™‚
    Have fun with your daughter, take pictures!


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