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Orange Cupcakes with Vanilla Frosting

Photo: Ryan Benyi; Styling: Karen Tack
Prep time 15 mins
Cook time 25 mins
Yield 12 cupcakes

Ingredients

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 3 tablespoons orange zest
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons orange juice
  • Frosting:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 3 cups confectioners' sugar, sifted
  • Pinch of salt

Nutrition Information

  • calories 378
  • fat 17 g
  • satfat 10 g
  • protein 3 g
  • carbohydrate 55 g
  • fiber 1 g
  • cholesterol 77 mg
  • sodium 133 mg

How to Make It

  1. Preheat oven to 350ºF. Line a standard 12-cup muffin tin with paper or foil liners.

  2. Make cupcakes: In a bowl, whisk flour, baking powder, baking soda and salt. In a large mixing bowl, using an electric mixer on medium-high speed, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time, beating well. Scrape down sides of bowl. Beat in half of flour mixture, until just combined. Beat in buttermilk and orange juice, then beat in remaining flour mixture until just combined (do not overmix).

  3. Divide batter evenly among muffin cups. Bake until light golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes in pan on a wire rack for 10 minutes, then remove from pan to rack to cool completely.

  4. Make frosting: Beat butter, vanilla and milk together with an electric mixer until well combined and fluffy, about 2 minutes. Gradually add confectioners' sugar and beat on medium speed until combined. Raise speed to high and beat until fluffy and easy to spread, about 5 minutes. Frost cupcakes and serve.