Orange Cream Cupcakes
Prep time
Cook time
Total time
Serves: 15 cupcakes
For the Cupcakes:
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 eggs, yolks and whites separated
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup milk
  • 1- ½ cups all purpose flour
  • 2 tablespoons finely grated orange zest
  • orange marmalade
For the Orange Cream Frosting:
  • 2 sticks (1 cup) butter, room temperature
  • 7-9 cups sifted powdered sugar
  • 2 teaspoons vanilla
  • ¼ cup milk
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
For the Cupcakes:
  1. Cream butter and sugar until light and fluffy in the bowl of an electric mixer on medium speed for 3-5 minutes.
  2. Add egg yolks, one at a time, blending well between each one; beat until incorporated.
  3. Sift flour with baking powder and salt. Add flour and milk alternately, beginning and ending with the flour, to butter mixture and beat until incorporated.
  4. Transfer the batter to a large bowl, wash the mixer bowl, then in the same mixer bowl beat egg whites until fluffy at medium high speed.
  5. Fold a little bit of the egg whites into the batter at a time until incorporated. Grease and flour a muffin tin. Divide half of the batter evenly in the tin, add a 2 teaspoons of preserves or marmalade then cover with additional batter. Make sure the preserves are completely enclosed in the batter so it does not leak out.
  6. Bake at 350 F for 20-25 minutes or until lightly browned on top. Cool on a rack.
For the Frosting:
  1. Sift powdered sugar into a bowl or onto parchment
  2. Beat butter at medium-high speed until creamy
  3. Add half of the sugar, the vanilla and the milk. Beat until combined
  4. Gradually add remaining sugar until you get to the consistency and sweetness you like.
Recipe by The Crepes of Wrath at