Orange Cupcakes: Recipe + 17 Step-by-Step Photos

These orange cupcakes are incredibly fragrant and delicious. They're perfect as a holiday dessert or a tasty snack at work. Their moist consistency, pleasant orange notes, and airy texture will leave no one indifferent.

Nutritional value per serving

189 kcal

Proteins: 8 g
Fats: 6 g
Carbohydrates: 39 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 4

These miniature cupcakes are easy to make and don't require any exotic ingredients. They pair perfectly with hot drinks and cold milk. If you love citrusy baked goods, you'll definitely want to try this cupcake recipe. Trust us, they'll become one of your favorite treats!

Recipe with step-by-step photos

Orange cupcakes

Ingredients

Servings

Sponge cake

Egg C1

1 pcs
Sugar

40 G
Flour

50 G
Baking powder

2 G
Orange juice

15 G
Orange zest

0.5 pcs
Sunflower oil

8 G

Orange ganache

Cream 33%

100 G
Orange juice

10 G
Orange zest

0.5 pcs
White chocolate

75 G

Orange Curd

Sugar

15 G
Cornstarch

7 G
Orange juice

50 G
Butter

30 G

Preparation

Step 1

First, let's make the ganache. Combine the cream, orange juice, and orange zest in a saucepan. Place over medium heat and heat to 175-195 degrees Fahrenheit (80-90 degrees Celsius).

Step 2

Strain the hot cream through a sieve into a container with white chocolate.

Step 3

Using a blender, blend until smooth. Then cover the mixture with plastic wrap, making sure it doesn't dry out or form a skin, and refrigerate for at least 4 hours.

Step 4

Let's start preparing the dough. Combine the eggs and sugar in a deep bowl. Using a mixer, beat the mixture until fluffy. Be sure to use a mixer; mixing by hand won't produce the desired effect and will result in a less airy and porous baked good.

Step 5

Once the egg-sugar mixture is whipped, pour in the sunflower oil. Continue beating with a mixer. Incidentally, the sunflower oil can be replaced with any odorless vegetable oil of your choice, such as olive oil or corn oil.

Step 6

Add orange juice and zest. Beat the mixture well again and mix until smooth.

Step 7

Mix the flour with the baking powder and sift it into the dough. Mix with a spatula. Don't overmix. Also, don't be lazy when sifting the flour through a sieve or using a special tool. This will prevent lumps from getting into the dough and will aerate it.

Step 8

For ease of use, transfer the batter to a pastry bag (a spoon will do the trick, too) and divide it among the molds, pre-lined with paper liners. Fill the molds no more than 2/3 full.

Step 9

Bake in the oven at 180 degrees Celsius for 20-25 minutes. Check for doneness with a toothpick; when inserted, the cupcakes should come out clean and dry. Let the finished cupcakes cool.

Step 10

Cooking Kurd - orange cupcake fillingIn a saucepan or heavy-bottomed pan, mix orange juice, sugar, and starch.

Step 11

Place on low heat and cook, stirring constantly, until thickened.

Step 12

When the curd has cooled to 37-40 degrees Celsius, add room-temperature butter and mix well with a spatula. Pour the finished curd into a pastry bag and refrigerate for at least 1 hour.

Step 13

Take the ganache out of the refrigerator and beat it with a mixer until it becomes a thick, fluffy cream.

Step 14

Let's start assembling the orange cupcakes. Poke a hole in the center of each cupcake. It's easiest to use a special tool for this, but a spoon or knife will do the trick.

Step 15

Place orange curd inside.

Step 16

Using orange ganache, we make a beautiful topping for our cupcakes.

Step 17

If desired, decorate the top with an orange slice and puffed rice.

Adviсe

To achieve a smoother sponge texture and a smooth, beautiful top, it's important that all ingredients are at room temperature. So, remove the eggs and oranges from the refrigerator ahead of time.
Don't overcook the cupcakes. Otherwise, they'll be dry and less flavorful. Start checking for doneness after 15 minutes and continue until a toothpick inserted into the cupcakes comes out completely clean.
Cool the sponge cake thoroughly before decorating. Frostings and icings often contain butter, which can lose its texture when baked warm.

Storage

Orange cupcakes are best stored without filling or decorations in an airtight container in the refrigerator for up to 5 days. If the cake is decorated with frosting, its shelf life is reduced to 72 hours. Cupcakes with real cream frosting will stay fresh in the refrigerator for up to 36 hours.

To extend their shelf life, place the cupcakes in the freezer. To do this, place them in an airtight, freezer-safe container or bag before frosting. When you're ready to use the cupcakes, remove them from the freezer and let them defrost completely at room temperature. You can also freeze decorated cupcakes, but this will make it difficult to preserve their attractiveness.

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