Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ¾ cup Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • 2 Large Eggs
  • ½ cup Buttermilk
  • 1 Tablespoon Freshly Grated Orange Zest
  • 1 teaspoon Vanilla Extract
  • 3 Large Egg Yolks (for curd)
  • ⅓ cup Granulated Sugar (for curd)
  • ½ cup Fresh Orange Juice, strained (for curd)
  • 1 teaspoon Orange Zest (for curd)
  • 4 Tablespoons Unsalted Butter, cold, cubed (for curd)
  • 4 oz Cream Cheese, cold (for frosting)
  • 3 cups Powdered Sugar, sifted (for frosting)
  • 1 Tablespoon Orange Juice, fresh (for frosting)
  • ½ teaspoon Orange Zest (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. STAGE 1: Preparing the Orange Curd. Whisk the egg yolks and sugar together in a small saucepan until pale.
  2. Stir in the orange juice and zest. Heat the mixture over medium-low heat, stirring constantly, until the curd thickens significantly (it should coat the back of a spoon thickly). Do not boil.
  3. Remove from heat. Whisk in the cold, cubed butter one piece at a time until melted and smooth.
  4. Pour the curd into a jar, cover the surface directly with plastic wrap, and chill in the refrigerator for at least 1 hour, or until firm.
  5. STAGE 2: Making the Cupcake Batter and Baking. Preheat the oven to 175°C (350°F). Line the muffin tin with paper liners. Whisk together the flour, baking powder, salt, and half of the sugar in a medium bowl.
  6. In a stand mixer, cream the softened butter with the remaining sugar and orange zest on medium speed until light and fluffy (3-4 minutes).
  7. Add the eggs one at a time, mixing well after each addition, and scrape down the sides. Add the vanilla.
  8. Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts (starting and ending with dry ingredients). Mix only until just combined. Do not overmix.
  9. Scoop the batter evenly into the prepared liners (about ⅔ full). Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
  10. Transfer the cupcakes immediately to a wire rack to cool completely before assembly (approx. 45 minutes).
  11. STAGE 3: The Orange Cream Cheese Buttercream. Beat the softened butter until smooth. Add the cold cream cheese and beat until fully combined and lump-free.
  12. Gradually add the sifted powdered sugar, starting on low speed and increasing to medium-high.
  13. Beat in the orange juice, zest, and salt until the frosting is light, fluffy, and holds its shape well (about 3 minutes).
  14. STAGE 4: Assembly. Once the cupcakes are completely cool, use a corer or small sharp knife to remove a deep cone from the center of each cake, creating a cavity.
  15. Spoon or pipe the chilled Orange Curd into each cavity, filling it level with the top of the cake.
  16. Transfer the buttercream to a piping bag fitted with a star tip. Pipe generous swirls of frosting onto the filled cupcakes.
  17. Garnish immediately with candied orange slices or a little extra zest before serving.