Uploaded January 2021 | Updated September 2026, 1 hour ago

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Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices take them over the top.

INGREDIENTS:
Cupcakes
-1 1/4 cups unbleached all-purpose flour
-1 1/4 cups cake flour (not self-rising)
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-3/4 teaspoon kosher salt
-1 stick (1/2 cup) unsalted butter, room temperature
-1 cup granulated sugar
-1 vanilla bean, seeds scraped
-Grated zest of 1 orange
-2 large eggs, plus 2 large egg yolks, room temperature
-1 cup buttermilk, room temperature

Orange Curd
-1 cup granulated sugar
-1 tablespoon grated orange zest, plus 1/2 cup fresh orange juice
-1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
-8 large egg yolks, room temperature
-1/4 teaspoon kosher salt
-10 tablespoons unsalted butter, cut into 1/2-inch pieces

Frosting
-2 sticks (1 cup) unsalted butter, room temperature
-7 to 8 cups confectioners' sugar
-1/2 cup whole milk
-1 1/2 teaspoons pure vanilla extract

-Dried orange slices, for garnish (optional)

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