Image Credit : Grandma’s Recipes
Ingredients
**Dry Ingredients:**
– 1 and 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
**Wet Ingredients:**
– 1/2 cup unsalted butter, room temperature
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup fresh orange juice
– 1 tablespoon orange zest
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
**For the Frosting:**
– 1/2 cup unsalted butter, room temperature
– 3 cups powdered sugar
– 2 tablespoons fresh orange juice
– 1 teaspoon orange zest
– 1 teaspoon vanilla extract
– Pinch of salt
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Step-by-Step Instructions
1. Preheat and Prepare
– **Preheat Oven:** Set your oven to 350°F (175°C).
– **Cupcake Liners:** Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
– **Combine Dry Ingredients:** In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
– **Creaming:** In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add the Eggs
– **Beat in Eggs:** Add the eggs, one at a time, beating well after each addition.
5. Incorporate the Flavors
– **Add Orange Juice and Zest:** Mix in the fresh orange juice, orange zest, and vanilla extract. The mixture might look a bit curdled, but don’t worry—that’s normal!
6. Combine Wet and Dry Ingredients
– **Alternate Mixing:** Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—do not overmix!
7. Fill and Bake
– **Fill the Liners:** Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
– **Bake:** Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
– **Cool:** Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
1. Beat the Butter
– **Cream the Butter:** In a large bowl, beat the butter with an electric mixer on medium speed until smooth and creamy.
2. Add the Sugar and Flavors
– **Combine Ingredients:** Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the orange juice, orange zest, vanilla extract, and a pinch of salt.
– **Consistency Check:** If the frosting is too thick, add a little more orange juice. If it’s too thin, add a bit more powdered sugar.
Assembling the Cupcakes
1. Frost the Cupcakes
– **Frosting:** Once the cupcakes are completely cool, frost them with the orange frosting using a piping bag or a spatula.
2. Decorate (Optional)
– **Garnish:** For an extra touch, garnish each cupcake with a small slice of orange, a sprinkle of zest, or some colorful sprinkles.
Enjoy!
1. Serve and Delight
– **Serve:** These orange cupcakes are perfect for any occasion—birthdays, parties, or just because!
– **Storage:** Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Conclusion
There you have it—a detailed, step-by-step guide to baking delicious homemade orange cupcakes. With their fresh, citrusy flavor and fluffy texture, these cupcakes are sure to bring joy to anyone who takes a bite. Happy baking!
