Name: Filled and Frosted Orange Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Cooking spray -; Unsalted butter, softened - 1 cup; White sugar - 1 ¼ cups; Eggs - 2 large; Grated orange zest - 3 tablespoons; All-purpose flour - 2 cups; Baking powder - 1 ½ teaspoons; Baking soda - ¾ teaspoon; Salt - ½ teaspoon; Milk - ¾ cup; Freshly squeezed orange juice - ½ cup; Heavy cream - ½ cup; White sugar - ¼ cup; Vanilla extract - 1 teaspoon; Unsalted butter, at room temperature - ¾ cup; Powdered sugar - 4 cups; Milk - ¼ cup; Vanilla extract - 2 teaspoons; Salt - ¼ teaspoon; 20 large strips orange peel, or as needed - ¼ teaspoon

Ingredients for - Filled and Frosted Orange Cupcakes

1. Cooking spray

2. Unsalted butter, softened 1 cup

3. White sugar 1 ¼ cups

4. Eggs 2 large

5. Grated orange zest 3 tablespoons

6. All-purpose flour 2 cups

7. Baking powder 1 ½ teaspoons

8. Baking soda ¾ teaspoon

9. Salt ½ teaspoon

10. Milk ¾ cup

11. Freshly squeezed orange juice ½ cup

12. Heavy cream ½ cup

13. White sugar ¼ cup

14. Vanilla extract 1 teaspoon

15. Unsalted butter, at room temperature ¾ cup

16. Powdered sugar 4 cups

17. Milk ¼ cup

18. Vanilla extract 2 teaspoons

19. Salt ¼ teaspoon

20. 20 large strips orange peel, or as needed ¼ teaspoon

How to cook deliciously - Filled and Frosted Orange Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.

2 . Stage

Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.

3 . Stage

Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.

5 . Stage

Meanwhile, put a mixing bowl in the freezer for 10 minutes.

6 . Stage

Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.

7 . Stage

Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.

8 . Stage

Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.