Cozy Orange Cupcakes with Creamy Orange Curd & Buttercream (An Easy Family Treat)
Moist orange cupcakes filled with zesty orange curd and topped with fresh orange buttercream. A quick, comforting treat for busy days. Bright citrus flavor and soft texture make these easy-to-make desserts feel like a cozy celebration for your family.
Ingredients
- For the cupcakes:
- 1 cup granulated sugar
- 1 Tbsp orange zest (from 1 large orange)
- 1/4 cup unsalted butter, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 1/4 cup water, room temperature
- 1/4 cup freshly squeezed orange juice
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour (or gluten free blend)
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- Orange Curd Filling:
- 1/3 cup granulated sugar
- 1 Tbsp orange zest (from 1 large orange)
- 2 large egg yolks or 1 large egg
- 3 Tbsp freshly squeezed orange juice
- 1/4 tsp fine salt
- 2 Tbsp unsalted butter, cut in pieces
- Fresh Orange Buttercream:
- 1 cup unsalted butter, room temperature
- 1 Tbsp orange zest (from 1 large orange)
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
- 3 Tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and line 12 cupcakes in a 6-7 inch springform pan or regular cupcake tin.
- In a large bowl, whisk together granulated sugar, orange zest, melted unsalted butter, sour cream, water, orange juice, egg, and vanilla extract until fully combined.
- Gradually stir in the dry ingredients (flour, baking powder, and salt) until the batter is smooth and no lumps remain.
- Evenly divide the batter into prepared liners and bake for 18–22 minutes, until toothpick inserted comes out clean. Let cool completely on a wire rack.
- While cupcakes cool, make the orange curd: In a small saucepan, cook sugar, orange zest, egg yolks, orange juice, and salt over medium heat, whisking constantly, until mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Off heat, whisk in butter until incorporated. Strain through a fine-mesh sieve and let cool completely.
- Make the buttercream: In a bowl, beat butter until creamy. Add orange zest, vanilla extract, and salt. Gradually add powdered sugar, then blend in orange juice until smooth and fluffy.
- Once fully cooled, cut cupcakes horizontally in half. Spoon a teaspoon of orange curd into the center of each bottom half and replace the top cupcake. Frost the tops with fresh orange buttercream and serve.
Notes
Use room-temperature ingredients for better emulsification. For best results, refrigerate curd overnight to ensure easy spreading.
Replace sour cream with plain Greek yogurt if preferred.
Store cupcakes in an airtight container for up to 3 days.
Replace sour cream with plain Greek yogurt if preferred.
Store cupcakes in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 12gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 30g
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