Serves 16
45 min
Orange Cream Cupcakes
Recipe GLPR11ddbb0e00bf28
Delightful orange-flavored cupcakes topped with a light, fluffy orange cream frosting. These tender, citrus-scented cakes feature freshly squeezed orange juice and zest throughout, paired with a whipped cream topping that's infused with orange and a hint of Triple Sec liqueur. Perfect for any celebration or afternoon treat.
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Ingredients
125 grams unsalted butter, softened
125 grams sugar
2 grams orange zest, grated from 1 fresh orange
106 grams eggs, whole
125 grams plain flour
10 grams baking powder
55 grams fresh orange juice
200 grams pure cream (minimum 45% fat), chilled
100 grams pure icing sugar
125 grams fresh orange juice
5 to 10 grams Triple Sec liqueur, optional
Directions
Preheat your oven to 180°C (160°C if using a fan-forced oven). Line a muffin tin with 16 cupcake liners to ensure they hold their shape as they rise during baking.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and orange zest. Beat on medium speed until the mixture becomes light, fluffy, and the sugar is completely dissolved, scraping down the bowl as needed.
Add the eggs to the butter mixture and beat on low speed until just combined. In a separate bowl, sift together the flour and baking powder to remove any lumps.
Add half of the flour mixture to the batter and beat on medium speed until the batter is smooth.
Pour in the 55 grams of orange juice and beat on low speed until incorporated. Add the remaining flour mixture and beat on medium speed until the batter is light, creamy, and smooth.
Divide the batter evenly among the 16 cupcake liners, filling each about three-quarters full.
Bake for 15 to 18 minutes, until the cupcakes are risen, golden brown, and the tops spring back when lightly touched. Remove from the oven and let cool on a wire rack.
While the cupcakes cool, prepare the orange cream frosting. Pour the chilled cream into a clean mixing bowl and sift the icing sugar to remove lumps.
Add the sifted icing sugar to the cream and mix on low speed until fully incorporated and the cream thickens slightly.
Add the 125 grams of orange juice and the Triple Sec liqueur (if using) to the cream mixture.
Continue mixing on low speed until the cream is light and thickened to a pipeable consistency. Be careful not to overbeat, as you want the cream to hold its shape without becoming grainy or separating.
Transfer the orange cream to a piping bag fitted with a plain or decorative tip. Pipe a generous or modest amount of frosting onto the top of each cooled cupcake, according to your preference.
Allow the frosted cupcakes to come to room temperature before serving for the best flavor. Store unfrosted cupcakes in an airtight container at room temperature for several days. Store frosted cupcakes in an airtight container in the refrigerator for up to several days.
