Ingredients
Scale
- 1 cup granulated sugar (200g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup water, room temperature (60g)
- 1/4 cup freshly squeezed orange juice (60g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- orange gel food coloring – optional
- 1 1/4 cup all-purpose flour or gluten-free flour blend (150g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/3 cup granulated sugar (67g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 2 large egg yolks or 1 large egg (56g)
- 3 Tbsp freshly squeezed orange juice (45g)
- 1/4 tsp fine salt (2g)
- 2 Tbsp unsalted butter, cut into small pieces (30g)
- 1 cup unsalted butter, room temperature (226g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/4 tsp fine salt (1g)
- 3 1/2 cups powdered sugar (454g or a 1 lb. box)
- 3 Tbsp fresh orange juice (45g)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine granulated sugar and orange zest. Beat in room temperature butter until light and fluffy.
- Mix in sour cream, water, orange juice, egg, and vanilla until combined.
- In another bowl, whisk flour, baking powder, and salt; gradually add to wet ingredients until just mixed.
- Spoon batter into liners and bake for 19 minutes or until a toothpick comes out clean.
- Cool cupcakes before filling with chilled orange curd and frosting.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg