Orange Cupcakes with the creamiest Orange Buttercream
Prep Time: 20minutes
Cook Time: 20minutes
Beating and cooling time: 40minutes
Total Time: 40minutes
4.27 from 23 votes
Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.
I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
A medium ice cream scoop is perfect for portioning the cupcake batter
A handheld beater or stand mixer will make mixing the buttercream easier.
FOR THE ORANGE CUPCAKES
Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
In a separate bowl, mix together the melted butter and sugar just to combine.
Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
FOR THE ORANGE BUTTERCREAM
In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.
You will need 2 medium oranges for this recipe
I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
You can cool the flour / milk paste much more quickly in the freezer. Check it regularly so that it doesn't get cold. It needs to be at room temperature before you use it.