Ingredients:

  • 200g (1 cup) Granulated Sugar
  • 2 tbsp Fresh Orange Zest (approx. 2 large Navel oranges)
  • 190g (1 ½ cups) All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 115g (½ cup) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 60g (¼ cup) Sour Cream
  • 60ml (¼ cup) Freshly Squeezed Orange Juice
  • 1 tsp Pure Vanilla Extract
  • 225g (8 oz) Full-Fat Brick Cream Cheese
  • 115g (½ cup) Unsalted Butter, room temperature (for frosting)
  • 480g (4 cups) Powdered Sugar, sifted
  • 1 tbsp Fresh Orange Zest (for frosting)
  • 1 tbsp Heavy Cream
  • 1 pinch Fine Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a stand mixer bowl, combine granulated sugar and 2 tablespoons of orange zest. Rub them together with your fingertips until the sugar is fragrant and moist.
  3. Add 115g of softened butter to the orange sugar. Beat on medium-high speed for 3 minutes until pale and fluffy. Add eggs one at a time, ensuring each is fully incorporated.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. In another small bowl, whisk together the sour cream, orange juice, and vanilla extract.
  5. Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry. Divide batter into liners and bake for 20 minutes. Cool completely on a wire rack.
  6. Beat the cold cream cheese and the remaining 115g of room temperature butter until smooth. Gradually add powdered sugar, 1 tablespoon of zest, and salt. Add heavy cream if needed for consistency.
  7. Pipe or spread the orange cream cheese frosting onto the completely cooled cupcakes.