Golden Hour Cupcakes
Vanilla Cupcakes with Sweet Orange Marmalade & Cream Cheese Frosting
Equipment
- Mixing Bowls – For combining dry and wet ingredients separately.
- ✔ Electric Mixer or Whisk – To cream the butter and sugar and mix the batter smoothly.
- ✔ Measuring Cups & Spoons – For accurate ingredient measurements.
- ✔ Kitchen Scale – Recommended for precise baking.
- ✔ Sifter – To sift dry ingredients and avoid lumps.
- ✔ Cupcake Liners – To prevent sticking and ensure easy cleanup.
- ✔ Muffin Tin – To hold and shape the cupcakes while baking.
- ✔ Toothpick or Cake Tester – To check if the cupcakes are fully baked.
- ✔ Wire Cooling Rack – To cool cupcakes evenly before filling and frosting.
Ingredients
For the Vanilla Cupcakes
- 400 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 140 g butter room temperature
- 420 g granulated sugar
- 6 large eggs room temperature
- 200 g Greek yogurt room temperature
- 4 tbsp oil
- 3 tsp vanilla extract
- 1 tsp vanilla bean paste
For the Sweet Orange Marmalade
- 2 large oranges or mandarins about 340g
- 2 cups 480ml water
- 2 cups 454g granulated sugar
For the Cream Cheese Frosting
- 200 g unsalted butter cool room temperature
- 200 g cream cheese
- 150 g powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp cornstarch
Instructions
Step 1: Make the Sweet Orange Marmalade
- Peel the oranges, removing the skin in large sections.
- Slice the peels into thin long strips.
- Roughly blend the peeled oranges in a blender. If your blender struggles, add a splash of water.
- Transfer the blended oranges to a pot and add the sugar, water, and orange peel strips.
- Simmer over medium-low heat, stirring occasionally, until the marmalade thickens (about 30–40 minutes).
- Once done, let it cool completely before using.
Step 2: Bake the Vanilla Cupcakes
- Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the Greek yogurt, oil, vanilla extract, and vanilla bean paste.
- Gradually add the flour mixture, mixing until just combined.
- Divide the batter evenly into cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely before filling and frosting.
Step 3: Make the Cream Cheese Frosting
- Beat the butter until smooth and fluffy.
- Add the cream cheese and continue beating until combined.
- Sift in the powdered sugar and cornstarch, then add the vanilla bean paste.
- Beat until smooth and creamy. If the frosting is too soft, refrigerate for 10–15 minutes before piping.
Step 4: Assemble the Cupcakes
- Use a small knife or cupcake corer to create a hole in the center of each cupcake.
- Fill each cupcake with a spoonful of sweet orange marmalade.
- Pipe the cream cheese frosting on top using a star or round piping tip.
- Garnish with a little extra orange zest or a drizzle of marmalade for a stunning finish.
Video
Notes
Perfecting the Cupcakes
• Room Temperature Ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smooth, lump-free batter.
• Don’t Overmix: Overmixing can lead to dense cupcakes. Stir just until the ingredients are combined.
• Check for Doneness: Insert a toothpick into the center of a cupcake—if it comes out clean, they’re ready!Marmalade Tips
• Adjusting Sweetness: If you prefer a slightly tangier marmalade, reduce the sugar slightly.
• Peel Texture: If you like a smoother marmalade, blend the orange peels along with the fruit.
• Storage: Store leftover marmalade in a sealed jar in the fridge for up to 2 weeks—it’s great on toast too!Frosting Tips
• Chill for Stability: If your frosting is too soft, pop it in the fridge for 10–15 minutes before piping.
• Use High-Quality Butter: It makes a difference in both texture and taste.
• Avoid Overbeating: Overbeaten frosting can become too soft or even curdled. Beat just until smooth.
• Room Temperature Ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smooth, lump-free batter.
• Don’t Overmix: Overmixing can lead to dense cupcakes. Stir just until the ingredients are combined.
• Check for Doneness: Insert a toothpick into the center of a cupcake—if it comes out clean, they’re ready!Marmalade Tips
• Adjusting Sweetness: If you prefer a slightly tangier marmalade, reduce the sugar slightly.
• Peel Texture: If you like a smoother marmalade, blend the orange peels along with the fruit.
• Storage: Store leftover marmalade in a sealed jar in the fridge for up to 2 weeks—it’s great on toast too!Frosting Tips
• Chill for Stability: If your frosting is too soft, pop it in the fridge for 10–15 minutes before piping.
• Use High-Quality Butter: It makes a difference in both texture and taste.
• Avoid Overbeating: Overbeaten frosting can become too soft or even curdled. Beat just until smooth.