Orange Cream Cupcakes
Prep time
Cook time
Total time
These orange cupcakes have triple the orange flavor, thanks to orange cupcakes, an orange curd filling, and orange buttercream frosting. Orange curd recipe from Mark Bittman's How To Bake Everything
Serves: 12 cupcakes
For the cupcakes:
  • 1 ½ sticks butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plain greek yogurt
  • ¼ cup orange juice
For the orange curd:
  • ¾ cup milk
  • 3 tablespoons grated orange zest (from 3 oranges)
  • ½ cup fresh orange juice
  • 4 egg yolks
  • 8 tablespoons unsalted butter
  • 1 cup sugar
For the frosting:
  • ½ cup unsalted butter (1 stick), at room temperature
  • 8 oz cream cheese, at room temperature
  • ½ cup orange curd
  • 4 cups powdered sugar
For the orange curd:
  1. Combine all of the ingredients in a medium saucepan and whisk them together. Place the pan over medium heat and cook, whisking almost constantly, until the mixture begins to thicken and reaches 170°F. Don’t let the mixture boil; you’ll know it’s done when it coats the back of a spoon.
  2. Pour into a heat-proof container and cover with plastic wrap so that the wrap is directly in contact with the curd (this will prevent it from forming a skin). Refrigerate until ready to use.
  3. Note that you will have more orange curd than you need from this recipe; I'm sure you'll find a way to use it!
For the cupcakes:
  1. Preheat the oven to 350°F and generously butter a muffin pan or line it with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the butter to a large bowl. Beat with a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment) on medium-high speed until the butter is light and creamy, about 2 minutes.
  4. Add the sugar and beat for two minutes more, until fully combined. Add the eggs, one at a time, waiting until each is fully incorporated before adding the next. Add the vanilla extract and mix to combine.
  5. Add half of the dry ingredients and mix on low speed until just combined. Add the greek yogurt and orange juice and mix until just combined. Switch to a rubber spatula and add the rest of the dry ingredients, stirring just until no traces of dry ingredients remain.
  6. Spoon the batter into the muffin tins, filling each nearly to the top. Bake for 18-22 minutes, until golden brown and a tester inserted into the center of a cupcake comes out clean.
  7. Cool in the pan for a few minutes, then move the cupcakes to a cooling rack to cool completely.
  8. Once the cupcakes are cool, place about a half cup of the orange curd into a pastry bag (or zip-loc bag) fitted with a small round tip. Poke the tip into the top of each cupcake, squeeze in some of the curd while slowly removing the tip.
For the frosting:
  1. Put the butter and cream cheese in a large bowl and use a hand mixer (or a stand mixer fitted with the paddle attachment) to beat on medium-high speed until light and fluffy, about 2 minutes. Add the orange curd and mix for another thirty seconds. Add the powdered sugar 1 cup at a time, mixing each addition in completely before adding the next, until the frosting reaches your desired consistency.
  2. Frost with a large round tip, or any way that you like.
Recipe by Today We Bake at