Orange Cupcakes
These Orange Cupcakes are light, fluffy, and packed with a delicious orange punch, perfect for any occasion.
Equipment
- Mixing Bowl
- Cupcake Pan
- Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1.5 tablespoons orange zest from about 2 large or 3 medium oranges
- 2 large eggs at room temperature
- 0.5 teaspoon pure vanilla extract
- 0.5 cups sour cream
- 0.25 cups orange juice from about 1 large or 2 medium oranges
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a cupcake pan with paper liners.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 4: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
- Step 5: Add the eggs one at a time, mixing well after each addition, then add the orange zest and vanilla extract.
- Step 6: Alternate adding the dry mixture and the sour cream along with the orange juice, starting and ending with the dry ingredients.
- Step 7: Spoon the batter into each cupcake liner, filling them about two-thirds full.
- Step 8: Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
- Step 9: Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best flavor, use fresh oranges and avoid bottled juices. Store in an airtight container for up to 3 days at room temperature.