Description
These Orange Cream Cupcakes are soft orange cupcakes filled with a light vanilla cream cheese filling and topped with sweet orange frosting. They taste bright, creamy, and perfect for parties, birthdays, and sunny dessert tables.
Ingredients
Scale
- 6 tbsp unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 tbsp finely grated orange zest
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tbsp water
- 3 tbsp freshly squeezed orange juice
- 1/2 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract for filling
- 3 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature, for frosting
- 4 cups powdered sugar, for frosting
- 3 to 4 tbsp freshly squeezed orange juice, for frosting
- 1/2 tbsp finely grated orange zest, for frosting
- Orange gel icing color
- Orange slices, optional garnish
Instructions
- Preheat oven to 350°F and line a cupcake pan with cupcake liners.
- Cream the butter and sugar together in a large bowl for 3 to 4 minutes, until light and fluffy.
- Mix in the sour cream, vanilla extract, and orange zest until well combined.
- Add the egg whites in two additions, mixing well after each addition and scraping the bowl as needed.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Stir the milk, water, and orange juice together in a measuring cup.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the milk mixture and mix until combined.
- Add the remaining dry ingredients and mix just until the batter looks smooth.
- Fill the cupcake liners a little more than halfway.
- Bake for 15 to 17 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
- Whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Add the softened cream cheese and continue whipping until stiff peaks form.
- Remove the centers of the cooled cupcakes with a cupcake corer or small sharp knife.
- Fill each cupcake center with the vanilla cream cheese filling.
- Beat the butter for the frosting until smooth.
- Add 2 cups powdered sugar and mix until smooth.
- Add the orange zest and 1 tablespoon orange juice and mix until smooth.
- Add the remaining powdered sugar and mix until smooth.
- Add more orange juice as needed until the frosting reaches a pipeable consistency.
- Tint the frosting with orange gel icing color as desired.
- Pipe the frosting onto the filled cupcakes.
- Decorate with orange slices if desired.
- Refrigerate until ready to serve.
Notes
- Use fresh orange zest for the strongest citrus flavor.
- Do not overmix the batter after adding the flour.
- Let cupcakes cool completely before adding the cream filling.
- Store cupcakes in an airtight container in the refrigerator for 2 to 3 days.
- Let chilled cupcakes sit at room temperature for about 15 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 47
- Sodium: 145
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 4
- Cholesterol: 70