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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.