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116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
Back to Orange-Vanilla Bean Cupcakes
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Orange-Vanilla Bean Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes 12 to 14
Ingredients
Ingredient Checklist
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
2 vanilla beans, split and scraped, pods reserved for another use
1 tablespoon finely grated orange zest
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Swiss Meringue Buttercream for Cupcake Decorating
Candied Citrus, for decorating
Gallery
Orange-Vanilla Bean Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes 12 to 14
Gallery
Orange-Vanilla Bean Cupcakes
Credit:
Con Poulos
Orange-Vanilla Bean Cupcakes
Credit:
Con Poulos
Orange-Vanilla Bean Cupcakes
Recipe Summary
Yield: Makes 12 to 14
Recipe Summary
Yield: Makes 12 to 14
Yield: Makes 12 to 14
Makes 12 to 14
Ingredients
Ingredients
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 vanilla beans, split and scraped, pods reserved for another use
- 1 tablespoon finely grated orange zest
- 2 large eggs
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Swiss Meringue Buttercream for Cupcake Decorating
- Candied Citrus, for decorating
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, vanilla seeds, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.
Combine cream, orange juice, and vanilla extract in a small bowl. Sift togetherflour, baking soda, baking powder, and salt. With mixer on low speed, addflour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
Using a serrated knife, trim tops of each cupcake to make level. Using an offset spatula, frost tops of each cupcake with some buttercream. Place a candied citrus slice on each cupcake. Fit a pastry bag with a small plain tip, and fill with remaining buttercream. Pipe dots around edges of orange slices. Cupcakes will keep, covered and refrigerated, for up to 1 day. Bring to room temperature before serving.
Reviews
Add Rating & Review
116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
Reviews
Add Rating & Review
116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
Add Rating & Review
116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
116 Ratings
5 star values:
24
4 star values:
24
3 star values:
34
2 star values:
26
1 star values:
8
- 5 star values:
- 24
- 4 star values:
- 24
- 3 star values:
- 34
- 2 star values:
- 26
- 1 star values:
- 8
All Reviews for Orange-Vanilla Bean Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange-Vanilla Bean Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
