Orange Cupcakes with Lemon Whipped Cream Frosting | FoodsOfOurLives.com
In honor of the first day of Spring I thought it would be appropriate to post something that screams Spring.
To me this means, light, bright and cheery and what says that better than citrus?
I decided it would be fun to use orange and lemon together and it worked beautifully. The cupcakes themselves gave me a lot of trouble for whatever reason and I ended up making them like 6 times before they turned out. But eventually I got it and now I have this recipe quite memorized which is always nice since I detest actually having to look things up 
I used a stabilized whipped cream as the icing to keep it light and not to sweet. Plus it’s easy to make, which everyone loves!
What Spring recipes have you been inspired by?
- ⅔ cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons orange zest
- 1 cup cake flour
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup orange juice
- ¼ cup heavy cream
FOR THE FROSTING - 4 teaspoons cold water
- 1 teaspoon plain gelatin
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest plus a little extra for sprinkling on top
- Preheat your oven to 325˚.
- Prepare your cupcake pan by lining with paper cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar on high for 3 minutes or until the mixture is light and fluffy.
- While the butter is creaming, whisk together the flours, powder, soda and salt in another medium mixing bowl.
- Once the butter is done creaming, turn the mixer to low and add the eggs, one at a time.
- In a small bowl, combine the heavy cream and orange juice.
- With the mixer on low add the flour mixture in three additions and the cream mixture in 2 additions, alternating between them. Mix until smooth.
- Scoop approximately 3 tablespoons of batter into each one.
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
TO MAKE THE FROSTING - Place the bowl from your mixer (or whatever bowl you're going to whip the cream in) into the freezer along with the beater or whisk attachment.
- Place the cold water in a small saucepan.
- Sprinkle the gelatin over the water and let set until thick, tip the saucepan sideways a little and it should stay put.
- Then turn a burner on low and place the pan over it. Stir until the gelatin dissolves, the liquid should be clear. Set aside.
- Go grab your bowl and whisk and whip the cream to soft peaks.
- Add the sugar, vanilla extract and lemon zest.
- Whip to combine and stiffen the cream a little more then, with the mixer running, slowly drizzle in the gelatin.
- Spread or pipe onto the cupcakes.
- Sprinkle a little lemon or orange zest on top.
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