Best 3 Orange Curd Cupcakes Recipes

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Indulge in a delightful culinary journey with our tantalizing Orange Curd Cupcakes, a harmonious blend of zesty citrus and velvety creaminess. These delectable treats are meticulously crafted with a moist and fluffy vanilla sponge, generously filled with a luscious homemade orange curd, and topped with a delicate swirl of tangy orange buttercream. Each bite is a symphony of flavors, a perfect balance of sweet and tart, taking you on a refreshing adventure with every mouthful. Whether you're a seasoned baker or just starting your culinary exploration, this recipe will guide you effortlessly through the steps to create these irresistible cupcakes that are sure to impress your loved ones or become your new favorite indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE CURD



Orange Curd image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

  • Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
  • Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

ORANGE CUPCAKES WITH THE CREAMIEST ORANGE BUTTERCREAM



Orange Cupcakes with the creamiest Orange Buttercream image

Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Sweets

Time 40m

Number Of Ingredients 19

130 g plain (all purp) flour ((1 cup / 4.6oz) )
33 g corn flour (cornstarch) ((¼ cup / 1.2oz) )
1 teaspoon baking powder
¼ teaspoon salt
115 g unsalted butter, melted ((½ cup / 1 stick) )
¾ cup caster (superfine) sugar ((150g / 5.3oz) )
¼ cup whole milk, room temp
2 large eggs, room temp
2 tablespoons orange juice ((notes))
Zest of 1/2 medium orange
1 teaspoon vanilla extract
1 cup whole milk
¼ cup plain (all-purp) flour ((33g / 1.2oz) (notes))
Peel of 1 orange, no pith, in thick strips (use a vegetable peeler)
226 g unsalted butter, softened ((1 cup / 2 sticks))
1 cup caster (superfine) sugar
½ teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt

Steps:

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
  • Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
  • In a separate bowl, mix together the melted butter and sugar just to combine.
  • Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
  • Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
  • Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
  • In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
  • Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
  • Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
  • Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
  • Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
  • Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
  • Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

Nutrition Facts : ServingSize 134 g, Calories 489 kcal

ORANGE CURD



Orange Curd image

Use this orange curd to make Meringue Eggs.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 7

6 large egg yolks
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces

Steps:

  • Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
  • Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Tips:

  • Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1/4 cup of orange juice concentrate plus 1/4 cup of water.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together smoothly.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full. The cupcakes will rise as they bake.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.

Conclusion:

These orange curd cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. The cupcakes are moist and flavorful, and the orange curd frosting is tangy and sweet. If you are looking for a new cupcake recipe to try, give these orange curd cupcakes a try. You won't be disappointed!

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