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orange cupcakes with orange buttercream and orange curd
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Orange Cupcakes with Orange Curd and Orange Italian Meringue Buttercream

Delicious Orange cupcakes, filled with orange curd and Orange Italian Meringue Buttercream frosting. These cupcakes are light and full of orange flavor in every bite.
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 15 minutes
Servings 15 cupcakes

Ingredients

Orange Cupcakes:

  • 2 ounces (1/2 stick) unsalted butter, softened
  • 1/4 cup oil
  • 1 cup sugar
  • 1 tablespoon orange zest
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • 2 cups self-rising cake flour

Orange Italian Meringue Buttercream

  • ¾+1/8 cups granulated sugar
  • ¼ cup water
  • 4 large egg whites
  • 2 sticks unsalted butter
  • ½ cup orange jam
  • 1/2 tsp vanilla extract/orange extract

Orange Curd

  • ½ cup granulated sugar
  • 1 ½ tsp orange zest
  • ¼ cup freshly squeezed orange juice
  • 4 large egg yolks
  • 1/8 tsp salt
  • 5 tablespoons unsalted butter cut into small pieces
  • Optional: ¼ tsp lemon zest and 1 tbsp lemon juice

Instructions

Directions for Cupcakes:

  • Preheat oven to 350 degrees. Line two standard muffin pans with cupcake liners, you will need 15 cupcake liners.
  • Cream butter, sugar, and oil until fluffy.
  • Then, add orange zest, or orange extract (optional), and vanilla extract, mix until light in color and fluffy.
  • Add the eggs, one at a time, mix well after each addition. Remember to scrape down the sides of the bowl.
  • Add orange juice, then alternate the flour with the buttermilk. Beat until combined, do not over mix.
  • Use a cookie scoop to add the batter to the cupcake liners, and fill each liner 2/3 full.
  • Bake until testers come out clean, about 15 minutes.
  • Place the cupcakes on a wire rack to cool.

Directions for Orange Italian Meringue Buttercream

  • Place the sugar and water into a saucepan.
  • Add a candy thermometer to the pan.
  • Separate the egg whites from the yolk and place the egg white in a stand mixer.
  • Using the wire whisk, beat the egg whites until the meringue becomes stiff peak.
  • When the sugar mixture reaches 240 degrees F, remove it from the stove and pour slowly into the meringue. Turn the mixer on high and beat until the bowl is cool to the touch, about 20 minutes.
  • Then, turn down and add butter one piece at a time. The mixture will look curdled, but keep mixing. Turn the mixer back on high and beat until it comes together.
  • Add the vanilla extract and orange jam to the buttercream and mix until combined.

Directions for Making Orange Curd:

  • Place a medium saucepan over medium heat, whisk together granulated sugar, orange zest, and egg yolks.
  • Then, whisk in orange juices and salt.
  • Add the pieces of butter and whisk until butter has melted.
  • Continue to whisk until the mixture has thickened and small bubbles begin to form around the edge of the pan. Do not allow it to get to a boil.
  • Remove the saucepan from heat and pour curd through a mesh sieve into a bowl.
  • Then, press plastic wrap against the surface of the curd; refrigerate until cool, either overnight or 2-3 hours.

Decorating the Cupcakes

  • Cut out the center of the cupcake using a knife. Then fill with the orange curd. Replace the top of the cupcake to cover the curd.
  • Then frost each cupcake with the orange buttercream using a 1M tip.