Moist and Fluffy Orange Cupcakes

Moist and Fluffy Orange Cupcakes

Linda M. Harris

Soft, airy cupcakes infused with fresh orange juice and zest, topped with creamy orange buttercream. A delightful homemade dessert that’s quick, easy, and perfect for sharing or special occasions.

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Prep Time 15

Cook Time 22

Total Time 37

Course Dessert

Cuisine American

Servings 15 cupcakes

Equipment

Muffin tin, 1
Paper cupcake liners, 15
Mixing bowls (2-3)
Electric or stand mixer, 1
Measuring cups and spoons (1 set)
Whisk (1)
Spatula (1)
Cooling rack (1)

Ingredients

For the Orange Cupcakes:

½ cup sour cream
¼ cup fresh orange juice
¾ cup cake flour 95 g
¾ cup all-purpose flour 95 g
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 cup granulated sugar 200 g
1 tbsp orange zest
½ cup unsalted butter room temperature (113 g / 1 stick)
2 tsp vanilla extract
2 large eggs

For the Orange Buttercream Frosting:

1 cup unsalted butter softened
4 cups powdered sugar sifted
2 tbsp fresh orange juice
1 tbsp milk or cream
2 tsp orange zest
1 tsp vanilla extract

Instructions

Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C).
This ensures the cupcakes bake evenly and achieve a soft, tender crumb.
Line a 12–16 cup muffin tin with paper liners, making sure they fit snugly and don’t wrinkle excessively.
Lightly grease the liners with butter or non-stick spray if desired, which helps prevent the cupcakes from sticking.
Set the pan aside while you prepare the batter.
Combine Wet Ingredients for the Cupcakes: In a medium-sized bowl or a large measuring cup, pour in ¼ cup fresh orange juice and ½ cup sour cream.
Whisk gently until the mixture is smooth and slightly frothy.
This combination adds moisture, a subtle tang, and tenderizes the cupcake crumb, making each bite fluffy and soft.
Set this mixture aside—it will be added to the batter later.
Mix Dry Ingredients for Structure: In a separate large mixing bowl, sift together ¾ cup cake flour, ¾ cup all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt.
Whisk thoroughly to evenly distribute the leavening agents and salt.
This step ensures that the cupcakes rise uniformly and have a light, airy texture. Set aside for later incorporation into the batter.
Infuse Sugar with Orange Zest: Place 1 cup granulated sugar and 1 tbsp freshly grated orange zest into a medium mixing bowl.
Using your fingers, gently rub the sugar and zest together until fragrant.
This technique releases the essential oils from the orange peel, enhancing the citrus aroma and flavor throughout the cupcakes.
Cream Butter and Sugar: Add ½ cup unsalted butter (room temperature) to the sugar mixture.
Using an electric mixer on medium speed, beat the mixture for 3–4 minutes until it becomes pale, light, and fluffy.
Scrape down the sides of the bowl occasionally to ensure all ingredients are fully incorporated.
Properly creamed butter and sugar create the structure and tenderness for your cupcakes.
Incorporate Eggs and Vanilla: Add 2 large eggs, one at a time, into the butter-sugar mixture.
After adding each egg, mix thoroughly until fully combined.
This ensures a smooth batter and prevents curdling.
Next, add 2 tsp vanilla extract and mix briefly to evenly distribute the flavor.
Scrape the bowl again to combine any remaining batter clinging to the sides.
Blend Dry and Wet Ingredients Gradually: With the mixer on low speed, add half of the dry flour mixture to the creamed butter, sugar, and eggs.
Mix until just combined. Then, slowly pour in the prepared sour cream-orange juice mixture and mix gently.
Finally, add the remaining dry ingredients and blend on low speed until the batter is smooth and uniform.
Avoid overmixing, as this can make the cupcakes dense.
Fill the Cupcake Liners: Using a spoon or ice cream scoop, evenly distribute the batter into the prepared cupcake liners.
Fill each liner about ¾ full, leaving space for the cupcakes to rise without spilling over. You should get 14–16 cupcakes, depending on the size of your muffin tin.
Tap the filled pan lightly on the countertop to release any large air bubbles in the batter.
Bake Until Light and Fluffy: Place the muffin tin in the preheated oven and bake for 20–23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
The tops should be golden brown and slightly springy to the touch.
Avoid opening the oven during the first 15 minutes of baking to prevent the cupcakes from sinking.
Cool Completely Before Frosting: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
Then, transfer them to a wire cooling rack to cool completely.
Cooling is essential; applying frosting to warm cupcakes can cause it to melt and slide off.
Prepare the Orange Buttercream: In a large mixing bowl, beat 1 cup unsalted butter (softened) on medium-low speed for about 1 minute, until smooth and creamy.
Turn off the mixer and add 4 cups sifted powdered sugar, 2 tbsp orange juice, 2 tsp orange zest, 1 tsp vanilla extract, and 1 tbsp milk or cream.
Mix on low speed initially to prevent powdered sugar from flying, scraping the sides of the bowl occasionally.
Whip the Buttercream to Perfection: Once the ingredients are combined, increase the mixer speed to medium-high and beat for 2–3 minutes until the buttercream is light, fluffy, and spreadable.
If the frosting is too thick, gradually add a little more milk or cream to reach a smooth, pipeable consistency.
Properly whipped buttercream should hold its shape but remain soft enough to spread easily.
Frost the Cupcakes: Using a spatula or piping bag, apply the orange buttercream evenly onto the cooled cupcakes.
You can pipe decorative swirls or simply spread it smoothly.
Optional garnishes like extra orange zest or candied orange slices add visual appeal and enhance the citrus flavor.
Serve or Store: Serve immediately, or store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Notes

Use freshly squeezed orange juice and zest for the brightest flavor; bottled juice may lack the natural aroma.
Room temperature butter and eggs ensure a smoother batter and more even baking.
Gently fold dry ingredients into the wet mixture to avoid overmixing, which can make cupcakes dense.
Line your muffin tin with paper liners for easy cleanup and consistent cupcake shape.
Cool cupcakes completely before frosting to prevent the buttercream from melting or sliding off.
For a stronger orange flavor, you can add 1–2 tsp of orange extract to the buttercream.
These cupcakes can be made a day ahead and stored in an airtight container for convenience.