These Orange Cream cupcakes are DREAMY! They´re extra moist, bursting with fresh orange flavor in both the cupcake and the orange curd filling. The fresh cream cheese frosting with orange zest takes this already delicious cupcake to the next level.
What makes these the BEST Orange Cream Cupcakes?
This dreamy Orange Cupcake is packed with orange flavor on the cupcakes, the filling, and the topping!
Fresh Orange Zest & Juice – This recipe uses fresh orange zest and juice to maximize the orange flavor in every bite!
Sour Cream – The secret to moist cupcakes is to add sour cream. The acid in the sour cream helps tenderize the cupcakes. The slight tanginess is also a lovely flavor pairing with the orange.
Silky Orange Curd – This homemade orange curd is easy, quick and absolutely delicous. Not only will this be a tasty addition in the center of the cupcakes, but it will help keep the cupcakes moist for DAYS.
Whipped Cream Cheese Frosting – The tanginess from the cream cheese compliments the orange flavor giving us a balanced cupcakes with a creamy topping that is not overpoweringly sweet.
You could elevate these by adding candied oranges on top, but these Orange Cream cupcakes are amazing as they are!
How to make Homemade Orange Curd
The recipe begins with a simple orange curd as it needs time to chill before filling the cupcakes. Not only is this orange curd incredibly delicous, but it is also very simple to make. Use a small saucepan and whisk for this part.
1. Rub the orange zest with the sugar until the oils are released and it smells beautifully fragrant.
2. Whisk the eggs and egg yolks with the sugar until smooth. Mix in the fresh orange juice lastly.
3. Heat up on medium low heat as you whisk consistently. The orange curd will thicken in about 15 minutes.
4. Turn off the heat and whisk in the butter a little at the time until incorporated.
5. Pour the orange curd into a heatproof container and allow to cool completely.
That´s it! Note that the orange curd will be more runny while hot. Chilling it in the fridge will thicken it up to a pudding-like consistency. I personally like it to be slightly runny like a thicker sauce as it looks nice on photos. If you prefer it thicker, simply cook it for longer.
Tips for Orange Cream Cupcakes
Orange zest – The secret to enhancing the orange flavor is to rub the orange zest with the sugar to release its oils that are packed with flavor and delicous aroma. This goes for both the orange curd and the orange cupcakes themselves.
Do not over mix – Overmixing can lead to gluten development which will result in hard and tough cupcakes. If you use a electric mixer, ensure that you use it on the lowest setting and turn it off RIGHT when the batter comes together (no visible flour).
Aerate the butter and sugar – The creaming process is essential to producing light and fluffy cupcakes. Make sure to use room temperature butter and properly beat the sugar and butter for 3-4 minutes. The color will shift to a lighter color.
Fillng the batter – It might be tempting to overfill the cupcake batter to the brim to create extra large cupcakes, but this will only create a sunken center. Make sure to only fill the batter halfway in the cupcake form as shown in the images below.
Orange Cream Cupcakes
Ingredients
Homemade Orange Curd
- 2 large eggs + 2 yolks
- 2/3 cup (1,5 dl) granulated sugar
- zest of 1 orange
- 1/2 cup (1 dl) fresh orange juice (about 1 orange)
- 1/2 cup (100 g) butter
Orange Cupcakes
- 1/2 cup (110 g) butter room temperatured
- 2/3 cup (1,5 dl) granulated sugar
- zest of 1 orange
- 2 large eggs
- 1/2 cup (1 dl) vegetable oil
- 2 tsp vanilla extract
- 1/4 cup (0,5 dl) fresh orange juice
- 1 1/2 cup (3,5 dl) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 dl) sour cream
Cream Cheese Frosting
- 8 ounces (200 g) philadelphia cream cheese, room temperatured
- 1/2 cup (110 g) butter, room temperatured
- 1/2 cup powdered sugar
- 1 tbsp orange zest
- 1 tbsp orange juice
- 1 tsp vanilla extract
Instructions
Homemade Orange Curd
- In a small saucepan, rub together the sugar with the orange zest.
- Whisk together the zesty sugar with the eggs and the egg yolks.
- Once combined and smooth, add the fresh orange juice and turn the heat on medium low while stirring continuously.
- The orange curd will thicken in about 15 minutes. At this point, take off the heat and add the butter a little at the time while whisking.
- Pour the orange curd to a heatproof container and cover with plastic wrap, touching the surface of the curd. Allow to cool completely and chill in the fridge until assembling the cupcakes.
- Allow to cool completely and chill in the fridge until assembling the cupcakes.
Orange Cupcakes
- Preheat the oven to 350 ℉ (180 ℃) and line a cupcake form with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, rub the sugar with the orange zest until fragrant.
- Add the room temperatured butter and beat with an electric mixer for 3-4 minutes or until light and fluffy.
- Mix in the eggs, one at the time until combined.
- Scrape down the sides with a rubber spatula and mix in the oil, fresh orange juice, and vanilla on low speed.
- Sift in haft of the dry ingredients and mix until just combined. Add the sour cream and mix again.
- Scrape down the sides and add the rest of the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the orange cupcake batter into the prepared cupcake forms about halfway full. Bake 15-18 minutes or until a skewer comes out clean (some crumbs are fine). For jumbo cupcakes, bake 15-20 minutes.
- Allow the cupcakes to cool completely before filling and frosting.
Cream Cheese Frosting
- In a medium mixing bowl, combine the room temperatured butter and cream cheese with the powedered sugar, vanilla and orange juice. Mix until smooth.
- Pour the frosting into a piping bag with a star tip and set aside.
Assembling the Orange Cupcakes
- Use a knife or a teaspoon to dig out a small center in each cupcake.
- Take out the orange curd from the fridge and whisk it until smooth. Spoon or pipe in the orange curd into the center of each cupcake.
- Cover the cupcakes with the cream cheese frosting in any style you desire. Either pipe swirls or simply smother them with a knife.
- Finish off with some extra orange zest or even candied orange slices. Allow to set in the fridge for at least 20 minutes and enjoy!