Oranges and Cream Cupcakes
These Oranges and Cream Cupcakes have triple orange flavor, are topped with the creamiest cream cheese icing, and have the softest texture.
I went back and forth in how I wanted to approach this dessert, and after testing the recipe three different ways, I decided to go with a fresh and simple approach. I wanted the cupcakes to taste authentically orange so the cupcakes have three types of orange flavoring: reduced orange juice, fresh orange zest and a small amount of orange extract. The cupcakes are topped with a tangy cream cheese icing that can be left plain, or for extra citrus zing, it can be made with additional orange zest and extract. These cupcakes have a crumb that is melt in the mouth soft and truly a dream to enjoy. Let’s dive into how to make these cupcakes today.
Ingredients and Equipment:
The cupcakes are made from primarily pantry staples including, butter, canola oil, eggs, vanilla, flour, baking powder, baking soda and salt.
There are a few ingredients that may require a trip to the store. These include: oranges for zesting, orange juice, orange extract, cake flour and whole milk kefir.
The orange juice is reduced from 1 cup to 1/2 cup to concentrate the orange flavor without adding too much liquid. Fresh squeezed orange juice can be used and reduced as an alternative. I recommending using fresh grated orange zest from an organic orange and the orange extract can be found in most mainstream grocery stores.
My cakes often call for a combination of all-purpose flour and cake flour, and by using both, it creates the perfect cake texture. I find if using just cake flour, the cupcakes are too light, but by adding all-purpose flour the cake stays exceptionally soft, but with enough bite to satisfy. Cake flour can be found in most large grocery stores and since my recipes only call for a small amount, the box will last for a long time.
I have a long withstanding relationship with Lifeway Kefir and have had the pleasure to create many cake recipes. I have learned the power of baking with kefir and its benefits. It can be difficult to find full fat buttermilk in any grocery store (low-fat is the standard), but Lifeway Kefir sells a full fat kefir that is thick, tangy and perfect for cupcakes. I also love that the kefir can then be used for smoothies, salads and other dressings. I end up tossing buttermilk every time I buy it, but with kefir’s health benefits, there are many additional uses aside from baking.
As far as equipment, the cupcakes should be made with either a electric stand mixer or a hand held mixer. Making these cupcakes by hand will not work.
A Note On Making Cupcakes
It is important to follow instructions and mixing times. These cupcakes don’t naturally bake into a round domed shaped, but are on the flatter side. By not getting enough air into the batter or by overmixing, we run the risk of the cupcakes sinking. This is a risk with any cake recipe, but in general, following the mixing times will help achieve cupcake success.
The cupcakes will turn a light golden color when done baking. A clean toothpick can determine doneness, but “touch” is also a great resource. A cupcake that is springy and bounces back when touched is done. Watch the cupcakes closely, and remove cupcakes from their tins promptly to avoid over baking.
Cream cheese icing is a soft icing and cannot easily be piped into swirls, and for these cupcakes I typically go for a rustic look in decoration. Feel free to top the cupcakes with dehydrated orange slices like I did, or with other toppings like sprinkles, flowers, candied oranges or a simple sprinkle of orange zest. If the icing feels too soft, it can be placed in the refrigerator to firm up, making it easier to work with. By refrigerating it the icing for 15-30 minutes, a simple swirled icing is possible.
Substitutions and Variations
I enjoy creating recipes with citrus. For other citrus recipes, try my Orange and Chocolate Speckled Cake, Orange and Cherry Sliced Shortbread, Lemon Raspberry Cheese Pie, or my Fresh Lemon Cake.
As far as variations, other flavorings that would pair well with these Oranges and Cream Cupcakes include a marshmallow creme filling or a white chocolate ganache filling. For the icing, swiss meringue buttercream or a orange american buttercream would also be delicious.
Final Tip
These cupcakes are best enjoyed at room temperature, but if making ahead they need to be stored in the refrigerator because of the cream cheese icing. Set the cupcakes out at room temperature 1-2 hours before enjoying, if stored in the refrigerator. Don’t place in direct sunlight as it will melt the icing.
Oranges and Cream Cupcakes
Ingredients
- 2 tablespoons orange zest
- 1/2 cup butter, softened
- 1/4 cup canola oil
- 1 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon orange extract
- 1 1/4 cup cake flour
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 kosher teaspoon salt
- 1 cup fresh orange juice
- 3/4 cup Lifeway Plain Whole Milk Kefir
- 8 ounce block cream cheese, softened
- 1 stick butter, softened
- 4 cups powdered sugar
- orange extract, to taste
- orange zest, to taste
Instructions
- Preheat oven 350 degrees F. Line two 12 count cupcake tins. Set aside.
- Using a small sauce pan, heat 1 cup orange juice until just boiling. Reduce juice to a simmer and cook until it has reduced by half. Set aside to cool.
- Into the bowl of a stand mixer, rub together the granulated sugar and orange zest with your hands until combined. Add the softened butter and using a paddle attachment, beat for two minutes. Drizzle the oil into the bowl on medium-low speed. Once incorporated, turn the mixer back to medium speed for another 3-4 minutes.
- Add eggs one at a time, scraping the bowl after each egg addition. Add vanilla and orange extract and mix briefly.
- In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Spoon and level the flours for an accurate measurement.
- Add kefir and orange juice into a glass measuring cup, stir to combine. Into the mixer on low speed, alternate the flour and kefir three times--flour, kefir, flour, kefir and finish with remaining flour. Mix until just incorporated.
- Fill cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted comes out clean. The cupcakes will be a light golden color and the cake will bounce back when touched. Remove cupcakes promptly and cool on a wire rack.
- With an electric mixer fitted with the whisk attachment, mix the cream cheese and butter on medium speed until there are no lumps, and the consistency is smooth. Add orange extract and zest and mix until incorporated.
- Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until incorporated. Repeat process with remaining 2 cups of powdered sugar. Briefly mix one more time to complete the icing. For a fluffier icing, the whisk attachment can be used.
- Note: if the icing feels too soft in can be placed in the refrigerator for 20 minutes to firm up.
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