Picture by lecremedelacrumb
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Prep Time20 Mins
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Cook Time40 Mins
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Serving12
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View400
These zesty Orange Cupcakes are a burst of citrusy goodness in every bite. Topped with a light and tangy yogurt whipped cream, they're the perfect treat for any occasion, whether it's a refreshing summer dessert or a bright addition to a brunch table.
Ingredients
For the Orange Cupcakes:
For the Yogurt Whipped Cream:
Nutrition
Per Serving:
- Daily Value*
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Calories: 250
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Total Fat: 14g22%
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Saturated Fat: 9g45%
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Trans Fat: 0g
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Cholesterol: 70mg23%
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Sodium: 130mg5%
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Total Carbohydrates: 28g9%
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Dietary Fiber: 0g
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Sugars: 16g23%
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Protein: 3g6%
Tips and Recommendations:
- Be sure to use fresh orange juice and zest for the best citrus flavor. You can also add a bit of lemon zest for an extra layer of citrus complexity.
- If you don't have cupcake liners, you can lightly grease the muffin tin with butter or cooking spray.
- Make sure the heavy cream is well chilled for making the yogurt whipped cream, as this will help it whip up more easily.
- For a decorative touch, you can use a star tip to pipe the yogurt whipped cream onto the cupcakes.
- These cupcakes are a delightful addition to brunch, tea parties, or as a refreshing dessert after a summertime meal. Enjoy the bright and zesty flavors!
Picture by lecremedelacrumb
Instructions
Prepare the Orange Cupcakes:
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1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
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3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, which should take about 2-3 minutes.
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4. Add the eggs one at a time, beating well after each addition.
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5. Stir in the orange zest, fresh orange juice, plain yogurt, and vanilla extract until well combined.
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6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
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7. Divide the cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full.
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8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
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9. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Yogurt Whipped Cream:
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1. In a chilled mixing bowl, whip the heavy cream until it begins to thicken.
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2. Add the plain yogurt, powdered sugar (adjust to taste), and vanilla extract. Continue whipping until stiff peaks form.
Assemble the Cupcakes:
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1. Once the cupcakes are completely cooled, pipe or spread the yogurt whipped cream on top of each cupcake.
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2. Optionally, garnish with additional orange zest or a slice of fresh orange for extra citrusy flair.
Serve:
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1. Serve your Orange Cupcakes with Yogurt Whipped Cream and enjoy the burst of citrusy delight!