Oozy Orange Cupcakes
Indulge in the delightful citrus explosion of Oozy Orange Cupcakes, a recipe that combines fluffy, zesty orange-infused cake with a luscious cream cheese filling for an irresistible treat. Perfectly balanced with the brightness of fresh orange juice and zest, these cupcakes are made even more indulgent by the hidden center of creamy, tangy orange filling that oozes out with every bite. With just 20 minutes of prep time and a quick bake, these easy-to-make cupcakes are ideal for parties, brunches, or simply satisfying your sweet tooth. Top them with whipped frosting or enjoy them bare for a burst of rustic charm. Whether you’re creating them for a vibrant dessert table or a midweek pick-me-up, these orange-filled cupcakes promise a moist, flavorful, and unforgettable citrus dessert experience.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 large Eggs
- 1 tablespoon Orange zest
- 0.5 cups Fresh orange juice
- 0.25 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.75 cups Powdered sugar
- 4 ounces Cream cheese
- 0.25 cups Heavy cream
- 3 drops Orange food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy (approximately 2-3 minutes).
Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in the orange zest and vanilla extract.
Alternate adding the dry ingredients and the orange juice to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Stir in the milk to create a smooth batter.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the orange cream filling. In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined. Slowly add the heavy cream, orange juice, and food coloring (if using), beating until the mixture is thick and creamy.
Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake (about 1 inch deep). Fill each cavity with the prepared orange cream filling.
Optionally, pipe frosting over the cupcakes to cover the filled centers, or serve as is for a rustic look. Enjoy your Oozy Orange Cupcakes!
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 405.6 g | 147% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 257.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
