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) – for orange curd
- 1 Tbsp orange zest – zest of 1 large orange (6g) – for orange curd
- 2 large egg yolks or 1 large egg (56g) – for orange curd
- 3 Tbsp freshly squeezed orange juice (45g) – for orange curd
- 1/4 tsp fine salt (2g) – for orange curd
- 2 Tbsp unsalted butter, cut into small pieces (30g) – for orange curd
- 1 cup unsalted butter, room temperature (226g) – for frosting
- 1 Tbsp orange zest – zest of 1 large orange (6g) – for frosting
- 1 tsp vanilla extract or vanilla bean paste (4g) – for frosting
- 1/4 tsp fine salt (1g) – for frosting
- 3 1/2 cups powdered sugar (454g or a 1 lb. box) – for frosting
- 3 Tbsp fresh orange juice (45g) – for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together granulated sugar and unsalted butter until light and fluffy.
- Mix in sour cream, water, freshly squeezed orange juice, egg, vanilla extract, and orange zest until well combined.
- In another bowl, whisk together flour, baking powder, and salt before gradually adding it to the wet mixture until just combined.
- Divide batter into cupcake liners and bake for about 19 minutes or until a toothpick comes out clean. Let cool completely.
- For the orange curd filling: in a saucepan over medium heat, whisk together sugar and egg yolks until smooth. Add orange juice and salt; cook while stirring until thickened. Stir in butter until melted.
- Once cooled, fill each cupcake with the orange curd using a knife or corer.
- For the frosting: beat unsalted butter until creamy; gradually add powdered sugar while mixing on low speed. Mix in vanilla extract, salt, orange zest, and juice until fluffy.
- Frost each cupcake with an open star piping tip.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 295
- Sugar: 26g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg