Ingredients
Scale
FOR THE CUPCAKES:
- 2 ½ Cups All Purpose Flour
- 1 ¼ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- ½ Cup (1 stick) Unsalted Butter, room temperature
- 1 Cup Sugar
- 2 Eggs, room temperature
- 2 Tablespoons Orange zest
- 2 Tablespoons Orange Juice
- 1 ½ teaspoons Orange extract
- 1 ½ teaspoons Vanilla extract
- 1 Cup Buttermilk
FOR THE FROSTING:
- 1 Cup (2 sticks) Unsalted Butter, room temperature
- 6–8 Cups Powdered Sugar
- 2–3 Tablespoon Heavy Cream (or whole milk)
- 1 teaspoon CLEAR Vanilla Extract
Optional decoration ideas:
- Candied orange slices
- Orange Jimmies Sprinkles
- Straws
Instructions
FOR THE CUPCAKES:
- Preheat the oven to 350° F and fill cupcake pan with cupcake liners.
- Whisk together the flour, baking powder, soda and salt. Set aside.
- In a large bowl, beat the butter and sugar until fluffy.
- Add eggs one at a time, beating after each addition.
- Beat in orange and vanilla extracts, orange juice and zest until well combined.
- Gradually add dry ingredients alternating with buttermilk.
- Beat until well combined, batter will be thin.
- Divide into cupcake liners 3/4 full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and frost.
FOR THE FROSTING:
- Beat the butter until light and fluffy.
- Gradually add the powdered sugar, alternating with heavy cream and vanilla.
- Whip until fluffy and desired consistency.
- Frost the cooled cupcakes and decorate as desired with orange jimmies, candied oranges, straws etc.
FOR SWIRLED FROSTING:
- Divide the frosting in half and color half with orange gel coloring.
- Fit a decorator bag with large round tip
- Add orange frosting to the decorator bag on one side, then add white frosting on the other side of the bag.
- Squeeze a bit of frosting out of the bag until both colors begin to show.
- Then swirl frosting onto cupcake and decorate as desired.
Nutrition
- Serving Size: 1
