Fresh Citrus Cupcakes With Orange Buttercream

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Learn how to make Fresh Citrus Cupcakes With Orange Buttercream. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Fresh Citrus Cupcakes With Orange Buttercream
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time:
2 hrs 12 mins
Yield:
6 dozen miniature cupcakes

Ingredients

  • 1/2 cup butter, softened

  • 1/2 (8-oz.) package cream cheese, softened

  • 2 cups sugar

  • 4 large eggs

  • 1 tablespoon orange zest

  • 2 tablespoons fresh orange juice

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 (8-oz.) container sour cream

  • Orange Buttercream

Directions

  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and juice.

  2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

  3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Orange Buttercream onto cupcakes.

  4. Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

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