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Orange Cupcakes with Orange Frosting

A lovely recipe from Biscuits and Burlap, I ramped up the orange flavor just a bit with some extra zest but a fantastic recipe as is. Be careful not to over bake the cupcakes as some of the magic is in the texture. I made mine in mini-cupcake pans which made them perfect to pair with a menu that demands a light and refreshing dessert among friends that may crave just two bites. Then again, I also served them to my 20 something crew who all ate about 4 in two seconds flat.
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Ingredients Method

Ingredients
  

Orange Cupcakes
  • 1/2 cup butter, room temperture
  • 3/4 cup + 2 tbsp sugar
  • 2 egg whites
  • 3/4 cup sour cream
  • 1/4 cup + 1 tsp milk
  • 2 tsp orange zest from 1-2 oranges
  • 1 tsp vanilla
  • 1 tsp orange extract
  • 1 cup + 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Orange Cream Cheese Frosting
  • 1/4 cup butter room temperture
  • 4 ounces cream cheese, room temperture
  • 1 tsp orange extract
  • 1-2 tsp orange zest
  • 3 cups powder sugar

Method
 

  1. Preheat oven to 400°
    Beat sugar and butter together with electric mixer for 2 minutes..
    Add egg whites one at a time, beating on low speed for about 30 seconds after each.
    Add sour cream, milk, vanilla, orange zest and extracts and beat on low speed for about 1 minute.
    In separate bowl combine dry ingredients.
    Add to wet ingredients gradually, and beat lightly after each addition.
    Fill lined muffin tins ⅔ full or 2 mini muffin tins also 2/3 full.
    Bake at 400° for 5 minutes and then reduce heat to 350° and bake additional 8-10 minutes, or just until cake springs back when lightly touched in center and toothpick produces crumbs but not wet batter.
    After 5 minutes remove cupcakes from pan and allow to cool completely on wire rack before frosting.
    Orange Cream Cheese Frosting
    Blend butter and cream cheese until fluffy.
    Stir in extract, zest and and sugar and stir until smooth.
    NOTE:
    Frosting is best if made several hours ahead of time and refrigerated. Allow to come to room temperature before using.
    If muffin tins are filled ¾ full 12 cupcakes can be made or 48 mini muffins in two tins.