Step 2: Create the Creamy Base
In a large bowl, beat the softened butter until smooth and creamy. Add the sugar and continue beating for 2–3 minutes until pale and fluffy—this step builds the cupcake’s delicate structure.
Mix in the yogurt or sour cream until fully incorporated. Add the egg whites one at a time, beating well after each addition.
Stir in the vanilla extract, orange extract (if using), and fresh orange zest.
Step 3: Blend the Citrus Harmony
In a small bowl, combine the orange juice and milk.
Add the dry ingredients to the butter mixture in three additions, alternating with the orange juice mixture. Begin and end with the dry ingredients. Mix gently, just until combined—do not overmix.
The batter should be smooth, airy, and lightly fragrant with citrus.
Step 4: Bake to Golden Light
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Orange Buttercream Frosting
Step 5: Whip the Frosting
Beat the softened butter until creamy and pale.
Gradually add the powdered sugar, one cup at a time, mixing on low speed. Add the orange juice, extract, salt, and food coloring (if using).
Increase speed and beat for 2–3 minutes until light, fluffy, and smooth.
If the frosting feels too thick, add a teaspoon of orange juice. If too soft, add a little more powdered sugar until the desired consistency is reached.
Assembly of Delight
Once cupcakes are completely cool, pipe or spread a generous swirl of orange buttercream on top.
For an elegant finish, garnish with:
• A sprinkle of fresh orange zest
• A thin slice of orange
• Or a light dusting of powdered sugar
