Eggless Orange Cupcake

Eggless Orange Cupcake With Butter, Cream Cheese Frosting

Orange is an excellent flavour when it comes to baking. It’s fresh and gives a zing to the dish. These little Orange Cupcakes are loaded with aromatic orange zing coming from the orange juice and zest in the batter. These cupcakes are moist and fluffy with silky butter and cream cheese frosting. These beauties are very easy to make but it will lift up your mood once you bite into one of these!

Orange Cupcakes (Eggless) with Butter and Cream Cheese Frosting

  • Servings: 12
  • Difficulty: Easy
  • Print

A fresh, zingy, moist & fluffy cupcakes with creamy and rich butter & cream cheese frosting

Ingredients

Ingredients - Cupcakes

  • Maida (All purpose flour) – 150 gms
  • Baking soda – 1/4+1/8 tsp
  • Baking powder – 3/4 tsp
  • Salt – 1/4+1/8 tsp
  • Castor sugar – 135 gms
  • Thick curd – 120 gms
  • Orange juice – 90 gms
  • Orange zent – 2 tsp
  • Unsalted butter – 75 gms (melted but not hot)
  • Red food color – 1 drop (Use gel color)
  • Yellow food color – 1 drop (Use gel color)

Ingredients - Frosting

  • Unsalted butter – 90 gms (softened, at room temperature)
  • Cream cheese – 150 gms (at room temperature)
  • Icing sugar – 250 gms
  • Vanilla essence – 3/4 tsp
  • Red food color – 1 drop (Use gel color)
  • Yellow food color – 1 drop (Use gel color)
  • Orange zest – 1 tsp (for decoration)

Directions

Directions - Cupcakes

  1. Pre heat oven at 1800 C
  2. Prepare the muffin/cupcake pan by placing cupcake liners in it
  3. In a bowl, swift together flour, baking soda, baking powder and salt
  4. In another bowl, add curd, sugar and mix well until sugar dissolves
  5. Add orange juice, orange zest and combine well
  6. Add melted butter to curd, orange juice mixture and mix well. Make sure that butter is not hot
  7. Add wet ingredients gradually in dry ingredients, stirring continuously to make sure that there are no lumps. Mix well to form the batter
  8. Add red and yellow food color, mix well
  9. Divide the batter in the prepared cupcake liners so that these are filled only upto 3/4th level
  10. Place the tray / pan in the oven. Reduce the temperature of the oven to 1600 C and bake for 35-40 minutes or until tooth pick inserted in the center of cupcake comes out clean
  11. Once done, remove pan from the oven and allow the cupcakes to cool

Directions - Frosting

  1. While cupcakes are getting bakes, prepare the frosting
  2. In a bowl, beat unsalted butter and cream cheese until it looks light and fluffy
  3. Add icing sugar in in 3 batches while beating continuously so that it forms a very shiny mixture
  4. Add vanilla essence, red and yellow food color and mix well
  5. Add the prepared mixture in the piping bag fitted with closed star nozzle. Squeeze the piping bag to make sure that there are no air bubbles inside.
  6. Seal the piping bag and place it in the fridge for 10-15 minutes so that butter gets slightly thick
  7. Once cupcakes are completely cooled down, using the piping bag, make designs on top of the cupcake.
  8. Sprinkle orange zest on top of each cupcake for decoration

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