Creamy Dreamy Orange Cupcakes from “Cupcake Cookbook for Kids”
From “Cupcake Cookbook for Kids”
Ingredients
Scale
Nonstick cooking spray (or cupcake liners)
8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
Juice of 1 orange
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
zest of 3 oranges
1/4 cup orange marmalade
3 large eggs
(For the filling: 3 ounces full-fat cream cheese + 3 heaping tablespoons orange marmalade)
Instructions
- Preheat the oven. Set the oven to 350 degrees F. Line a muffin pan with paper liners or grease the inside with nonstick cooking spray.
- Prepare the wet ingredients. In a glass measuring cup with a spout, combine the buttermilk, orange juice and vanilla. Use a fork or small whisk to combine.
- Prepare the dry ingredients. In a small bowl, whisk the flour, baking powder, baking soda and salt to combine.
- Cream the butter. In the bowl of a stand mixer, beat butter and sugar on medium-high for 3 minutes until fluffy. Stop the mixer and scrape down the sides of the bowl.
- Add orange flavor. Add orange zest and orange marmalade to the butter mixture. Mix for 30 seconds. Stop and scrape down the bowl.
- Add the eggs. Crack 1 egg into a small bowl. Add the egg to the butter mixture. Mix on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl. Repeat with the second and third eggs.
- Combine the ingredients. Add half the flour mixture to the bowl and start the mixer on low speed. Add half the buttermilk mixer. Repeat with the flour and buttermilk mixtures until everything is just mixed in. Stop the batter and scrape the sides of the mixing bowl.
- Fill the pan. Using an ice-cream scoop, divide the batter evenly among the prepared cups, filling each to about three quarters.
- Bake. Carefully place the pan onto the center rack of the preheated oven. Bake for 15 to 18 minutes, rotating the pan halfway through baking (use oven mitts!) so your cupcakes bake evenly.
- Let cool.
- Prepare the orange filling. Combine the cream cheese and marmalade, with the stand mixer. Store in the refrigerator while cupcakes cool.
- Assemble the cupcakes. Use a small paring knife to cut a cone shape in the top of each cupcake. Slice off the bottom of the cone (pointy part) to make space for the filling. Add a small dollop of orange cream to each cupcake, then replace the “lid”. Top with your favorite buttercream icing.