Orange Cream Cupcakes

Name: Orange Cream Cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs, at room temperature; 2/3 cup granulated sugar; 12 tablespoons (1 1/2 sticks) unsalted butter, melted; 2 teaspoons finely grated orange zest; 1 teaspoon vanilla extract; 1/2 cup milk; 3/4 cup fresh orange juice (from about; 2 oranges); 1 8 -ounce package cream cheese, at room temperature; 10 tablespoons unsalted butter, cut into pieces, at room temperature; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2 teaspoons finely grated orange zest; 3 drops yellow food coloring (optional); 1 drop red food coloring (optional); Store-bought candied orange zest, for topping

19 ingredients

16 steps

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
2/3 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup fresh orange juice (from about
2 oranges)
1 8 -ounce package cream cheese, at room temperature
10 tablespoons unsalted butter, cut into pieces, at room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping

Directions

1

Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners.
2

Whisk the flour, baking powder and salt in a medium bowl.
3

Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes.
4

Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
5

Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
6

Divide the batter evenly among the muffin cups, filling each about two-thirds of the way.
7

Bake until a toothpick inserted into the centers comes out clean, about 18 minutes.
8

Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
9

Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes.
10

Let cool.
11

Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy.
12

Beat in the butter, a little at a time, until smooth.
13

Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth.
14

Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined.
15

Refrigerate until spreadable, about 15 minutes.
16

Spread the frosting on the cupcakes; top with candied orange zest.