Orange Cupcakes with Cream Cheese Icing

Orange Cupcakes with Cream Cheese Icing
Staff Writer
Florida Department of Citrus

These orange cupcakes are topped with zesty orange frosting. 

12
Servings
342
Calories Per Serving
Deliver Ingredients

Ingredients

For the Icing

  • 1/2 Cup heavy cream, chilled
  • 8 Ounces cream cheese, at room temperature
  • 4 Tablespoons unsalted butter, at room temperature
  • 1 Teaspoon orange zest
  • 1 Teaspoon vanilla extract

For the Orange Cupcakes

  • 5 large eggs
  • 1 Cup sugar
  • 2 Tablespoons orange juice
  • 2 Tablespoons water
  • 1 Tablespoon orange zest
  • 1/2 Teaspoon ground nutmeg
  • 2 Cups cake flour
  • Orange zest, for garnish

Directions

For the Icing

Whip heavy cream to stiff peaks; reserve. Combine cream cheese, butter, maple syrup, orange zest, and vanilla extract in mixing bowl; beat with mixer until  combined. Fold in whipped cream; refrigerate until chilled.  When ready to use, mix gently by hand until soft.
 

For the Orange Cupcakes

Combine eggs and sugar in metal mixing bowl. Rest bowl over pot of lightly simmering hot water. Whisk with wire whisk until eggs become warm, frothy and light in color. Place egg mixture in mixing bowl; beat with whisk attachment of mixer on medium speed. Add orange juice and water; whisk for 15 minutes, until mixture is cooled. Add orange zest and nutmeg. Gently fold in flour with a rubber spatula until just combined; batter will be slightly lumpy, do not overmix.

Preheat oven to 325 degrees. Place cupcake liners in cupcake pans; fill 3/4 full with batter. Bake for 10 to 15 minutes, until cooked through and lightly browned on top. Toothpick inserted in center will come out clean. Remove cupcakes from pan; cool on wire rack completely. Just before serving, place cream cheese icing in pastry bag; pipe icing on top of cupcakes and garnish with orange zest. Serve immediately.

Nutritional Facts

Total Fat
18g
26%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
39g
30%
Protein
6g
13%
Vitamin A, RAE
75µg
11%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
48mg
5%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
138mg
20%
Selenium, Se
9µg
16%
Sodium, Na
294mg
20%
Water
25g
1%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.