Orange Almond Cupcakes
A recipe for Orange Almond Cupcakes! These orange and almond flavored cupcakes are topped with a light and fluffy orange buttercream frosting.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- Zest from 1 orange
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup unsalted butter (softened at room temperature)
- 4 cups powdered sugar
- Zest from 1 orange
- 1 teaspoon vanilla extract
- Pinch salt
- 2-4 tablespoons orange juice
Instructions
- 1
Preheat oven to 350˚F. Line 12 muffin tins with liners or lightly grease.
- 2
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, vanilla extract, and almond extract.
- 3
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- 4
Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
- 5
Fill the prepared muffin tins 2/3 full. Bake in preheated oven until toothpick inserted in center comes out clean, about 20-22 minutes. Transfer to wire rack and allow to cool completely to room temperature.
- 6
In the bowl of a stand mixer fitted with a whisk or a large bowl with a hand mixer, beat together the softened butter and powdered sugar. Mix in the orange zest, vanilla extract, and salt.
- 7
Slowly add the orange juice, just enough to create a smooth and creamy buttercream frosting.
- 8
Transfer to a piping bag fitted with desired tip and pipe onto cooled, room temperature cupcakes. If desired, top the cupcakes with sprinkles for garnish.