Fresh Citrus Cupcakes With Orange Buttercream

5.0

(2)

2 Reviews

Bright and fresh, this orange cupcake is a great dessert for parties and showers.

By

Southern Living Test Kitchen

Updated on July 6, 2023

Fresh Citrus Cupcakes With Orange Buttercream — Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Total Time:

2 hrs 12 mins

Yield:

6 dozen miniature cupcakes

Ingredients

1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 tablespoon orange zest
2 tablespoons fresh orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream

Orange Buttercream

1/3 cup butter, softened
2 tablespoons cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 1/2 cups sifted powdered sugar (about 17 ounces)
5 teaspoons skim milk

Directions

Make cupcake batter:

Preheat oven to 350°F. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and juice.
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
Bake cupcakes:

Bake at 350°F for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Orange Buttercream onto cupcakes.

Make Them Bigger

To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

Orange Buttercream

Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add extracts and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable.