Description
These Creamsicle Orange Cupcakes combine the nostalgic flavors of citrus orange curd and creamy vanilla cake with a decadent orange Swiss meringue buttercream frosting. A perfect summery dessert featuring bright, tangy orange curd nestled inside soft cupcakes topped with a luscious, silky orange-infused buttercream.
Ingredients
Orange Curd
- ¼ teaspoon powdered gelatin
- ⅓ cup orange juice (approx. 2 oranges)
- 75 g egg yolks (4-6 eggs)
- 150 g granulated sugar
- 4 tablespoons unsalted butter, cubed
- ¼ teaspoon salt
Vanilla Cupcakes
- 240 g cake flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- 113 g unsalted butter, room temperature
- 248 g granulated sugar
- ¼ cup canola or vegetable oil
- 3 eggs, room temperature
- 2 teaspoons vanilla bean paste
- ½ cup whole milk, room temperature
- 113 g sour cream, room temperature
Orange Swiss Meringue Buttercream
- ⅔ cup egg whites, room temperature
- 297 g granulated sugar
- 452 g unsalted butter, cubed and room temperature (4 sticks)
- 2 teaspoons vanilla bean paste
- 1 teaspoon orange extract
- Zest of 2 oranges
- 1 teaspoon salt
Instructions
- Make Orange Curd: Sprinkle powdered gelatin over the orange juice and let it sit for 3-5 minutes to bloom. In a small saucepan, combine egg yolks, granulated sugar, and cubed butter. Heat over low heat, whisking constantly until fully melted. Pour in the gelatin-treated orange juice and continue whisking over low heat until the curd thickens and reaches 195°F. Strain the curd into a bowl, stir in salt, and refrigerate for at least two hours until thickened.
- Prepare Vanilla Cupcakes: Preheat oven to 350°F and line two cupcake tins with 16 cupcake liners. Sift together cake flour, baking powder, and salt and set aside. In a mixer bowl, cream the butter and sugar on medium-high speed until light and fluffy (5-6 minutes). Add oil and mix just until combined. Add eggs one at a time on medium-low speed, mixing well after each addition and scraping the bowl as needed. Mix in vanilla bean paste. Alternately add the dry ingredients in thirds and milk in halves, starting and ending with flour mixture, mixing on low speed and scraping the bowl as necessary. Stir in sour cream gently. Fill cupcake liners two-thirds full with batter and bake for 18-22 minutes until cupcakes spring back when touched. Cool completely.
- Make Orange Swiss Meringue Buttercream: Combine egg whites and granulated sugar in a stand mixer bowl. Place bowl over simmering water and whisk constantly until sugar dissolves and mixture reaches 160°F. Transfer bowl to stand mixer and whip on high speed until stiff peaks form and mixture cools to room temperature. Reduce speed to low and gradually add cubed butter. Once all butter is incorporated, whip on high until the buttercream is light, silky, and smooth, about 10 minutes. Add vanilla bean paste, orange extract, orange zest, and salt. Mix until fully combined.
- Assemble Cupcakes: Using a sharp knife or cupcake corer, remove a small cone-shaped section from the center of each cooled cupcake without cutting through to the bottom. Reserve the centers. Fill each cavity with about 1 teaspoon of chilled orange curd. Optionally slice a ¼ inch piece from the reserved center and use it to cap the filling. Pipe or spread orange buttercream generously on top of each cupcake.
- Optional Garnish: To make dehydrated orange slices for decoration, slice oranges 1/8 inch thick and place on a wire rack set over a baking sheet. Bake at 170°F for 6-8 hours, turning occasionally, until dried. Store in an airtight container and use as decorate topping if desired.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to three days.
- Before serving, allow cupcakes to sit at room temperature for 20-30 minutes to soften the buttercream for the best texture and flavor.
- Ensure all ingredients, especially eggs and dairy, are at room temperature for best mixing results.
- The curd should be strained to prevent any lumps and ensure a smooth filling.
- Take care when adding butter to the meringue buttercream; if it appears curdled, continue whipping as it will emulsify and become silky.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
