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orange cupcakes topped with orange buttercream, orange caramel sauce and a slice of orange peel

Orange Cupcakes

Bernice Baran
These orange cupcakes are made using my favorite vanilla cupcake base infused with orange zest. They’re frosted with the silkiest orange buttercream and topped with an orange caramel sauce. 
4.75 from 4 votes
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Prep Time 45 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 33 minutes
Course Cupcakes
Cuisine American
Servings 13 cupcakes
Calories 425 kcal

Equipment

Ingredients
  

Orange Caramel Sauce

  • 1/4 cup (60mL/2oz) orange juice I used fresh squeezed
  • 1/2 cup (100g) granulated sugar
  • 3 Tbsp (42g) salted butter room temperature
  • 1/4 cup (60mL/2oz) heavy cream room temperature
  • 1 Tbsp bourbon *optional and/or 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Orange Cupcakes

  • 1 cup (200g) granulated sugar
  • 1 zest of large orange
  • 1 1/2 cup (172g) cake flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/8 tsp cinnamon
  • 1/4 cup (60mL) canola oil
  • 1/4 cup (56g) unsalted butter room temperature
  • 1 large egg 60g, room temperature (or 2 large egg whites if you want whiter cupcakes)
  • 1 tsp pure vanilla extract
  • 1/2 cup (113g) sour cream
  • 1/3 cup (80mL) whole milk room temperature

Orange Buttercream

  • 1 cup (8oz/240ml) orange juice reduced to 3 ounces
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60mL) water
  • 2 large eggs room temperature
  • 1 cup (227g) unsalted butter room temperature
  • 2 tsp vanilla bean paste or extract
  • 1/8 tsp fine sea salt

Instructions
 

Orange Caramel Sauce

  • Bring the orange juice and sugar to a simmer and cook on low heat for 10-15 minutes, until it caramelizes and looks a dark amber color. I found that it kind of got foamy from the orange juice so I whisked it every few minutes.  
    1/4 cup (60mL/2oz) orange juice, 1/2 cup (100g) granulated sugar
  • Once the caramel is a dark amber color (darker than you think you want) add the butter and whisk until it’s all combined.
    3 Tbsp (42g) salted butter
  • Then add the heavy whipping cream, whisking until it’s fully combined.
    1/4 cup (60mL/2oz) heavy cream
  • Remove from the heat and pour it into a heat safe jar or container. Add the salt and bourbon/vanilla if desired. Allow to cool for a little and then refrigerate until it’s chilled.
    1 Tbsp bourbon *optional, 1/4 tsp fine sea salt

Orange Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
  • In the bowl of a stand mixer (or a large bowl), place the sugar and the orange zest. Use your fingers to rub the orange zest with the sugar granules until they're well combined.
    1 cup (200g) granulated sugar, 1 zest of large orange
  • In a medium bowl, whisk together the cake flour, baking powder, salt and cinnamon until they're evenly distributed (whisk well).
    1 1/2 cup (172g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 1/8 tsp cinnamon
  • Add the oil and butter to the dry ingredients and beat together until they're combined.
    1/4 cup (60mL) canola oil, 1/4 cup (56g) unsalted butter
  • Add the egg and vanilla extract and paste and mix until they're fully combined.
    1 large egg, 1 tsp pure vanilla extract
  • Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
    1/2 cup (113g) sour cream, 1/3 cup (80mL) whole milk
  • Fill each cupcake liner about 2/3-3/4 full, about 50-55 grams of batter per cupcake.* You will have enough batter for about half a cupcake leftover. DO NOT BE TEMPTED to distribute that among the cupcakes, they will sink if they’re overfilled.
  • Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
  • Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Orange Buttercream

  • Place the orange juice in a small saucepan over medium-low heat. Bring it to a simmer and keep it simmering for 15-30 minutes (time depends on the size of the pot and the temperature it's simmering at), until the 8 ounces is reduced to 3 ounces.
    1 cup (8oz/240ml) orange juice
  • Pour into a heat safe jar and allow to cool completely before adding to the buttercream. Can refrigerate if necessary.
  • Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.
    1 cup (200g) granulated sugar, 1/4 cup (60mL) water
  • Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer.
  • Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes. 
  • Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is cooking.
    2 large eggs
  • Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping.
  • Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the mixture is very pale and fluffy and is cool to the touch or no longer warm.
  • Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.
    1 cup (227g) unsalted butter
  • Scrape the sides and bottom of the bowl, add in the vanilla, reduced orange juice and salt and turn the mixer up to high speed for 1-2 minutes.
    2 tsp vanilla bean paste or extract, 1/8 tsp fine sea salt
  • To get rid of the excess air bubbles (for smoother piping), switch to a paddle attachment and turn the mixer to low speed for 5-10 minutes.
  • Once the cupcakes have cooled, use a piping bag to frost the cupcakes. Top with sprinkles, gold luster dust, and/or edible gold foil.

Notes

  • *I weigh 55g of batter for each cupcake. If it's less, they'll be short and if it's too much, they may sink.
  • I recommend a light colored metal cupcake pan if you want them more uniform in color.
  • Store in an airtight container, at room temperature for a day or refrigerated for a few more days.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 37gProtein: 4gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 206mgPotassium: 108mgFiber: 0.4gSugar: 26gVitamin A: 862IUVitamin C: 12mgCalcium: 64mgIron: 0.4mg
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