Orange Poppyseed Cupcakes
CATEGORIES
INGREDIENTS
  • CUPCAKES
  • 3 sticks (1 & 1/2 cups) unsalted butter, room temperature
  • 1 & 1/2 cups sugar
  • zest of 3 oranges
  • 6 eggs
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tbsp poppy seeds
  • BUTTERCREAM
  • 3 sticks (1 & 1/2 cups) unsalted butter, room temperature
  • 1/2 cup vegetable shortening (can substitute butter)
  • 2 & 1/2 tbsp juice from oranges
  • zest of 2 oranges
  • 5 cups powdered sugar
  • orange gel food coloring
DIRECTIONS
  1. CUPCAKES
  2. Preheat the oven to 350 degrees F.
  3. Line a muffin pan with 24 cupcake liners.
  4. In a mixing bowl, combine the butter, sugar, and orange zest, beat using an electric mixer until fluffy.
  5. Add in the eggs, beat again.
  6. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Gradually add the flour mixture to the wet ingredients, mixing with a spatula.
  7. Add in the poppy seeds, mix again by hand.
  8. Bake for 15-18 minutes to until a toothpick inserted in the center of the cupcakes comes out clean.
  9. Allow the cupcakes to cool for 5 minutes before removing them from the pan. Allow them to cool completely before frosting.
  10. BUTTERCREAM
  11. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy.
  12. Add in the fresh orange juice and zest, gently mix by hand with a spatula.
  13. Begin to add the powdered sugar, about 2-3 cups at a time. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you.
  14. Add a little bit of orange gel food coloring and mix one last time.
  15. Transfer the buttercream into a piping bag fit with a Wilton 1M tip. Pipe buttercream swirls on each cupcake. Top each cupcake with an orange slice.
RECIPE BACKSTORY
You can leave out the poppyseeds if not a fan