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Orange Zest Cupcakes Filled with Orange Curd and Topped with Fresh Orange Buttercream Recipe

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4 from 11 reviews

Delight in these zesty Orange Cupcakes featuring tender, fluffy cupcakes infused with fresh orange zest, filled with luscious homemade orange curd, and topped with a smooth, citrusy orange buttercream frosting. Perfectly balanced with sweetness and vibrant orange flavors, these cupcakes are a refreshing treat for any occasion.

  • Total Time: 59 minutes
  • Yield: 12 cupcakes

Ingredients

Orange Cupcakes

  • 1 cup granulated sugar (200g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 1/4 cup water, room temperature (60g)
  • 1/4 cup freshly squeezed orange juice (60g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1 1/4 cup all-purpose flour or gluten free flour blend (150g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)

Orange Curd Filling

  • 1/3 cup granulated sugar (67g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 2 large egg yolks or 1 large egg (56g)
  • 3 Tbsp freshly squeezed orange juice (45g)
  • 1/4 tsp fine salt (2g)
  • 2 Tbsp unsalted butter, cut into small pieces (30g)

Fresh Orange Buttercream

  • 1 cup unsalted butter, room temperature (226g)
  • 1 Tbsp orange zest – zest of 1 large orange (6g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g)
  • 3 Tbsp fresh orange juice (45g)

Tools & Decorations

  • 1 small orange (for extra zest or decoration)
  • Wilton 1M piping tip (optional, for frosting decoration)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners to ensure even baking and easy removal of cupcakes.
  2. Release orange oils: Using your fingertips, massage 1 cup of granulated sugar with the zest of 1 large orange in a large bowl until the sugar becomes aromatic and takes on a yellow/orange tint, unlocking the zest's essential oils.
  3. Cream butter and sugar: Add 1/4 cup of room-temperature unsalted butter to the sugar mixture. Using a hand mixer on medium-high speed, cream the butter and sugar together for about a minute until blended and fluffy. Scrape sides and bottom of the bowl as necessary.
  4. Mix wet ingredients: To the creamed butter and sugar, add 1/2 cup sour cream, 1/4 cup water, 1/4 cup freshly squeezed orange juice, 1 large egg, 1 tsp vanilla extract, and optionally a drop of orange gel food coloring. Mix on medium speed until just combined. The mixture may appear broken but will come together after adding dry ingredients.
  5. Add dry ingredients: Sift or add 1 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp fine salt to the wet ingredients. Mix gently until no flour streaks remain, being careful not to overmix.
  6. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-21 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cupcakes: Allow the cupcakes to cool in the pan for 15 minutes before transferring them to a cooling rack to cool completely.
  8. Prepare orange curd filling: In a heat-proof bowl, massage 1/3 cup sugar with 1 Tbsp orange zest until sugar is aromatic and tinted. Whisk in 2 large egg yolks (or 1 large egg), 3 Tbsp freshly squeezed orange juice, and 1/4 tsp fine salt until smooth.
  9. Double boiler cooking: Set up a saucepan with 2 inches of simmering water over medium-low heat. Place the bowl on top so the bottom doesn't touch the water. Continuously whisk the mixture for 3-5 minutes until it thickens enough to coat the back of a spoon.
  10. Finish curd: Remove bowl from heat, turn off stove, add 2 Tbsp unsalted butter and whisk until incorporated. Strain the curd through a fine mesh sieve to remove cooked egg bits and orange pulp.
  11. Chill curd: Refrigerate the orange curd for 15-30 minutes until it thickens and cools completely. It can be stored in the fridge for up to 2 weeks.
  12. Make orange buttercream: In a large bowl, beat 1 cup room-temperature unsalted butter with 1 Tbsp orange zest, 1 tsp vanilla, and 1/4 tsp salt until fluffy. Gradually add 3 1/2 cups powdered sugar, alternating with 3 Tbsp fresh orange juice, until smooth and spreadable.
  13. Assemble cupcakes: Once cupcakes are cooled, hollow out the center gently and fill with chilled orange curd. Pipe or spread the orange buttercream on top using a piping tip like Wilton 1M for decoration. Garnish with extra orange zest or a small orange segment if desired.

Notes

  • Use fresh orange zest and juice for the best bright citrus flavor.
  • Ensure all dairy and eggs are at room temperature to help the batter mix smoothly.
  • Be careful not to overmix the batter to keep the cupcakes tender.
  • The orange curd can be made ahead and stored refrigerated for up to two weeks.
  • Optionally add a drop of orange gel food coloring to intensify the cupcake color.
  • Use a fine mesh sieve when straining the curd to eliminate any lumps or cooked egg bits for a smooth texture.
  • For a dairy-free alternative, substitute butter and sour cream with plant-based versions.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/orange-zest-cupcakes-filled-with-orange-curd-and-topped-with-fresh-orange-buttercream-recipe/