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Orange Spice Cupcakes

Irresistible Orange Spice Cupcakes with Chocolate Bliss

Delight in these Orange Spice Cupcakes, featuring exotic spices and zesty orange flavor, topped with dreamy chocolate buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 cup Butter unsalted, at room temperature
  • 2 Oranges zest and juice
  • 1 teaspoon All Spice or pumpkin pie spice
  • 0.5 teaspoon Cardamom or cinnamon
  • 0.5 teaspoon Nutmeg or ground cloves
  • 1 Vanilla Bean or 1 tsp vanilla extract
  • 2 cups Sugar adjust for sweetness
  • 4 large Eggs room temperature
  • 3 cups Flour all-purpose or gluten-free
  • 1 tablespoon Baking Powder fresh
  • 0.5 teaspoon Salt
  • 1.25 cups Buttermilk or milk with vinegar
Italian Meringue Buttercream
  • 1.25 cups Sugar for meringue
  • 0.5 cup Water
  • 5 Egg Whites room temperature
  • pinch Cream of Tartar optional
  • 0.25 cup Cocoa Powder dark preferred
  • 1 cup Unsalted & Salted Butter or all unsalted
  • 1 teaspoon Vanilla
Orange Curd
  • 5 Egg Yolks discard whites
  • 0.5 cup Butter unsalted
  • Zest ribbons and chocolate sprinkles optional for decoration

Equipment

  • Stand mixer
  • Saucepan
  • Cupcake pan
  • Candy thermometer

Method
 

Baking Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. In a stand mixer bowl, beat butter, orange zest, spices, and vanilla bean seeds until creamy.
  3. Add sugar gradually, mixing until batter is pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Sift flour, baking powder, and salt in another bowl; gradually add them to the wet mixture alternating with buttermilk.
  6. Spoon batter into liners, filling halfway, and bake for 18-20 minutes; check with a toothpick for doneness.
  7. Remove from oven and let cool completely.
Buttercream and Curd
  1. Make sugar syrup by heating sugar and water in a saucepan until 240°F (115°C).
  2. Meanwhile, beat egg whites with a pinch of cream of tartar until soft peaks form.
  3. Gradually pour hot syrup into the egg whites while beating continuously until cooled and fluffy.
  4. Add room temperature butter gradually, then mix in cocoa powder and vanilla to achieve a smooth buttercream.
  5. To make orange curd, whisk orange juice, yolks, and sugar in a saucepan over medium heat until thickened.
  6. Stir in butter until melted and cool completely.
Assembly
  1. Frost cooled cupcakes with chocolate buttercream and drizzle with orange curd, garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results and pay attention to the candy thermometer during meringue preparation.

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