These orange cupcakes will surely brighten your day. If you are still sheltering in place for like the umteenth month (I lost count now), these are the perfect cupcakes for you. They are bursting with orange flavor from the orange buttercream and the orange curd filling. To say that they are delicious is an understatement, you really can’t have one bite.

The real story behind these cupcakes is kind of funny. I bought a bag of oranges and they were not sweet at all. Since I couldn’t eat them and I didn’t want to discard them, I spent a few days racking my brain about what I should do with them. My first thought was orange jam, but, after that, I still had a lot. That’s when I thought how about making them into cupcakes. Normally, when I make cupcakes it’s just the cupcake and the buttercream, but I wanted to add more orange flavor to the cupcake. Actually, I still had more oranges, so, I decided to add the orange curd (yum).

You are probably wondering how many oranges did I really have? Ahem, a lot. I know this recipe has a few components to it, but trust me it is worth it. The result is a light orange cupcake with orange flavor in every bite.

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What you will Need to Make the Orange Cupcakes:

• Eggs- The recipe uses room temperature eggs, if your eggs are too cold place them in warm water for a few minutes to bring to room temperature.
• Butter – I use unsalted butter at room temperature.
• Oil– I like adding oil and butter because it makes the cupcake moist and you still get the flavor of the butter.
• Buttermilk– I used buttercream because of the lightness it adds to the recipe, but you can use milk.
• Self-rising Cake Flour– I like using self-rising cake flour because it is so much easier and I don’t have to worry about leavening and salt. I use Presto self-rising cake flour because it is available locally, but White Lilly is also a great choice. If you don’t have self-rising cake flour, add 1/2 teaspoon baking powder and 1/4 teaspoon salt to every cup of cake flour. So for this recipe, you would need 1 teaspoon baking powder and 1/2 teaspoon salt.
• Granulated sugar
• Orange Juice– I used freshly squeezed orange juice.
• Orange Zest– I zested two oranges and used them to make the orange juice.
• Orange Jam– The orange jam was used in the buttercream. Recipe to follow.
• Vanilla extract/Orange Extract- For more flavor add real vanilla extract and if you have orange extract add some as well. Orange extract is optional because there is already so much orange flavor in the cupcake.
• Italian Meringue Buttercream–The recipe can be found here in the buttercream guide.

What you will Need to Make the Orange Curd:

Orange curd should be made ahead of the cupcakes. It needs time to thicken up, either overnight or a few hours. So plan accordingly. Unfortunately, I forgot to take process photos of me making the orange curd.

• Orange zest –Zest of one orange
• Egg yolks– I used the yolks from Italian Meringue buttercream
• Granulated sugar
• Butter– Cut the butter into pieces, so that it is easier to melt.
• Salt
• Optional: you can add lemon zest and lemon juice.

How to Make the Orange Cupcakes

• Cream the butter and sugar together. Then add the oil. Mix until nice and fluffy.

• After you cream the butter, oil and sugar add the orange zest and the vanilla.

• Add the eggs one at a time, mix until incorporated.

• Then add the flour and buttermilk, mix until fully incorporated. Do not overmix.
• Use a cookie scoop and fill the cupcake liner two-thirds full. Shake them to level and place in the oven for 15 minutes or a toothpick comes out clean.

How to Make the Orange Italian Meringue Buttercream

To make the Orange Italian Meringue Buttercream add the 1/2 cup of orange jam to the buttercream and mix until combined. You can also use orange extract instead of vanilla extract, however, the jam is enough to flavor the buttercream.

How to add the Orange Curd Filling

After the cupcakes are cooled, use a knife to remove the middle of the cupcake. Then cut off a piece, you only need a small piece to cover the top.

Fill the cupcake with the orange curd.

Then place the small piece on the top of the cupcake.

Now, add the orange buttercream frosting to the top of the cupcake and enjoy. For more cupcake decorating help, see the cupcake decorating guide.

Orange Cupcakes with Orange Curd and Orange Italian Meringue Buttercream

Delicious Orange cupcakes, filled with orange curd and Orange Italian Meringue Buttercream frosting. These cupcakes are light and full of orange flavor in every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings 15 cupcakes

Ingredients

  

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Orange Cupcakes:

• 2 ounces (1/2 stick) unsalted butter, softened
• 1/4 cup oil
• 1 cup sugar
• 1 tablespoon orange zest
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• 2 cups self-rising cake flour

Orange Italian Meringue Buttercream

• ¾+1/8 cups granulated sugar
• ¼ cup water
• 4 large egg whites
• 2 sticks unsalted butter
• ½ cup orange jam
• 1/2 tsp vanilla extract/orange extract

Orange Curd

• ½ cup granulated sugar
• 1 ½ tsp orange zest
• ¼ cup freshly squeezed orange juice
• 4 large egg yolks
• 1/8 tsp salt
• 5 tablespoons unsalted butter cut into small pieces
• Optional: ¼ tsp lemon zest and 1 tbsp lemon juice

Instructions

 

Directions for Cupcakes:

• Preheat oven to 350 degrees. Line two standard muffin pans with cupcake liners, you will need 15 cupcake liners.
• Cream butter, sugar, and oil until fluffy.
• Then, add orange zest, or orange extract (optional), and vanilla extract, mix until light in color and fluffy.
• Add the eggs, one at a time, mix well after each addition. Remember to scrape down the sides of the bowl.
• Add orange juice, then alternate the flour with the buttermilk. Beat until combined, do not over mix.
• Use a cookie scoop to add the batter to the cupcake liners, and fill each liner 2/3 full.
• Bake until testers come out clean, about 15 minutes.
• Place the cupcakes on a wire rack to cool.

Directions for Orange Italian Meringue Buttercream

• Place the sugar and water into a saucepan.
• Add a candy thermometer to the pan.
• Separate the egg whites from the yolk and place the egg white in a stand mixer.
• Using the wire whisk, beat the egg whites until the meringue becomes stiff peak.
• When the sugar mixture reaches 240 degrees F, remove it from the stove and pour slowly into the meringue. Turn the mixer on high and beat until the bowl is cool to the touch, about 20 minutes.
• Then, turn down and add butter one piece at a time. The mixture will look curdled, but keep mixing. Turn the mixer back on high and beat until it comes together.
• Add the vanilla extract and orange jam to the buttercream and mix until combined.

Directions for Making Orange Curd:

• Place a medium saucepan over medium heat, whisk together granulated sugar, orange zest, and egg yolks.
• Then, whisk in orange juices and salt.
• Add the pieces of butter and whisk until butter has melted.
• Continue to whisk until the mixture has thickened and small bubbles begin to form around the edge of the pan. Do not allow it to get to a boil.
• Remove the saucepan from heat and pour curd through a mesh sieve into a bowl.
• Then, press plastic wrap against the surface of the curd; refrigerate until cool, either overnight or 2-3 hours.

Decorating the Cupcakes

• Cut out the center of the cupcake using a knife. Then fill with the orange curd. Replace the top of the cupcake to cover the curd.
• Then frost each cupcake with the orange buttercream using a 1M tip.

Tried this recipe?Let us know how it was!