Orange Cupcakes with Orange Buttercream

These moist and zesty orange cupcakes are topped with a rich, citrus-infused buttercream frosting. Perfect for spring celebrations or whenever you're craving a refreshing citrus treat!

Ingredients:

For the Cupcakes:

• 125g self-raising flour
• 125g caster sugar
• ¼ tsp bicarbonate of soda
• 125g unsalted butter, very soft
• 2 large eggs
• 1½ tbsp fresh orange juice
• ¼ tsp vanilla extract
• 2 tbsp orange zest

For the Buttercream Frosting:

• 200g unsalted butter, very soft
• 450g sifted icing sugar
• 2 tbsp fresh orange juice
• 1 tbsp orange zest
• ½ tsp vanilla extract

Method:

For the Cupcakes:

1. Preheat your oven to 170°C (340°F) and line a 12-cup muffin tray with cupcake cases.
2. Sift the self-raising flour, caster sugar, and bicarbonate of soda into a large mixing bowl.
3. Add the very soft unsalted butter and eggs to the dry ingredients.
4. Mix on low speed until just combined, then increase to medium-high speed for 1 minute.
5. Add the orange juice, vanilla extract, and orange zest.
6. Mix on low speed until incorporated, then increase to medium-high speed for an additional 30 seconds.
7. Scrape down the sides of the bowl and give a final mix with a spatula to ensure all ingredients are well combined.
8. Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
9. Bake for 22 minutes, or until a skewer inserted into the center comes out clean.
10. Cool in the tray for 5–10 minutes, then transfer to a wire rack to cool completely.

For the Buttercream Frosting:

1. Beat the very soft unsalted butter in a stand mixer on medium speed for 2–3 minutes until pale and fluffy.
2. Add half of the sifted icing sugar and mix on low speed until incorporated.
3. Increase to medium speed and beat for 2–3 minutes.
4. Add the remaining icing sugar and repeat the process.
5. Add the orange juice, orange zest, and vanilla extract.
6. Beat on high speed for 1–2 minutes until the frosting is light and fluffy.