Description
Moist orange olive oil cupcakes topped with orange cream cheese frosting. Light, citrusy, and made with extra virgin olive oil.
Ingredients
Scale
- [Main Ingredients Category]
- 2 1/2 cups (312g) all-purpose flour, sifted
- 1 3/4 cups (350g) granulated sugar
- 1 1/21/2 teaspoons (7g) baking soda
- 11/2 teaspoon (4g) baking powder
- 3/41/2 teaspoon (4g) salt
- 2 to 31/2 teaspoons (10-15g) orange zest
- 1 cup (240ml) olive oil, extra virgin
- 1 cup (240ml) fresh orange juice
- 3 large eggs, room temperature
- 1 cup (240ml) sour cream
- [Orange Cream Cheese Frosting]
- 1 cup (227g) unsalted butter, softened
- 1 (8-ounce pkg.) (226g) cream cheese, softened
- 4 cups (480g) powdered sugar
- 11/2 teaspoon (5g) orange zest
- 2 tablespoons (30ml) fresh orange juice
Instructions
- Step 1: Preheat Your Oven: Start by preheating your oven to 350 degrees F. It is essential for achieving that enticing golden-brown color on your cupcakes and ensuring they rise beautifully.
- Step 2: Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Mixing these dry ingredients well is key, as it helps to distribute the leavening agents evenly for a light texture.
- Step 3: Zest and Juice Oranges: Zest your oranges before juicing them, using a microplane for fine shreds. The zest adds a punchy aroma and flavor that will truly shine in your cupcakes.
- Step 4: Combine Wet Ingredients: In another bowl, whisk together olive oil, orange juice, eggs, sour cream, and orange zest until smooth. This step is important because it emulsifies the fats, giving your cupcakes that rich moisture.
- Step 5: Fold Dry Into Wet: Gently fold the dry mixture into the wet ingredients until just combined. Overmixing can lead to density, so keeping it light and airy is crucial for a tender cupcake.
- Step 6: Prepare Your Muffin Pans: Line your muffin pans with liners and lightly spray them to prevent sticking. Using parchment liners will make it extra easy to remove those cupcakes once they are fully baked.
- Step 7: Fill and Level the Batter: Pour the batter into the liners, filling them about two-thirds full. Filling too high can lead to overflow, so a little caution here helps keep your cupcakes in shape.
- Step 8: Bake and Rotate: Place the pans in the oven and bake for about 20 minutes, rotating halfway through. This rotation helps them bake evenly and prevents the edges from getting too brown too quickly.
- Step 9: Check for Doneness: Use a toothpick to test for doneness, inserting it into the center of a cupcake. If it comes out clean, your cupcakes are ready; if not, give them a few more minutes.
- Step 10: Cool Before Serving: Let the cupcakes cool in the pan for about 15 minutes before carefully transferring them to a wire rack. Allowing them to cool fully ensures they set nicely and won’t break apart.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
- If cupcakes sink in the middle, bake for an additional 3 minutes before removing them from the oven.
- If your batter feels thick, add 1 tablespoon of fresh orange juice to achieve the desired consistency before folding in the dry ingredients.
- When frosting is too runny, chill for 10 minutes in the refrigerator to thicken it up for easier spreading.
- If cupcakes seem dry, check doneness at 18 minutes, as they can overbake easily if left too long in the oven.
- For messy cleanup, line muffin pans with parchment liners before filling, which makes for easier cupcake removal and minimizes cleanup.
- If refrigerating, remove from the fridge and let sit at room temperature for about 15 minutes or warm in the microwave for about 15 seconds to bring back some moisture before serving.
- Frost with orange cream cheese frosting and top with additional orange zest for enhanced presentation. Serve with a cup of tea or coffee for a lovely pairing.
- Add 1/2 cup (60g) chopped nuts or raisins for additional texture and flavor.
- For a different flavor profile, substitute lemon juice and zest for orange.
- When selecting olive oil, choose a fruity extra virgin olive oil for the best flavor in the cupcakes.
- Fresh oranges should be bright and firm for maximum juice and flavor.
- Use pure vanilla extract for enhanced flavor; avoid imitation vanilla for the best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg