Citrus Juice Sunrise Cupcakes
Bakery-style citrus cupcakes with a sunrise inspired grenadine swirl frosting.
Ingredients
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 6 tablespoons sour cream room temperature
- 1/4 teaspoon vanilla bean paste
- 1/2 tablespoon finely grated orange zest
- 3 large egg whites room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons citrus juice such as lemon or lime
- 2 tablespoons whole milk
- 3/4 cup salted butter room temperature
- 1/2 cup vegetable shortening room temperature
- 5 cups confectioners’ sugar
- 1 tablespoon citrus juice such as lemon or lime
- 1 teaspoon finely grated orange zest
- 2 teaspoons fresh squeezed orange juice
- 5 teaspoons grenadine
- orange icing color optional
- 14 maraschino cherries optional
- 14 quarter slices of fresh orange optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, beat the unsalted butter and granulated sugar with a hand mixer or stand mixer on medium speed for 3 to 4 minutes until very light, pale, and fluffy.
- Add the sour cream, vanilla bean paste, and 1/2 tablespoon orange zest to the bowl and mix on low speed until fully combined and creamy.
- Add the egg whites in 2 additions, mixing on low speed after each just until incorporated; do not overmix.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add one third of the flour mixture to the butter mixture and mix on low just until combined.
- Stir together the 1/4 cup orange juice, 2 tablespoons citrus juice, and milk in a small measuring cup.
- Add half of the juice and milk mixture to the bowl and mix on low until combined.
- Add another third of the flour mixture and mix on low, then add the remaining juice and milk mixture and mix again just until the batter is smooth.
- Add the final third of the flour mixture and mix on low speed only until no dry streaks remain; the batter should be soft and thick.
- Divide the batter evenly among the 12 liners, filling each about two thirds full.
- Bake for 14 to 16 minutes, or until the tops are lightly golden, spring back when gently touched, and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, place the salted butter and shortening in a large bowl and beat on medium speed for 3 to 4 minutes until creamy, pale, and slightly fluffy.
- Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until incorporated, then increasing to medium speed until smooth.
- Add 1 tablespoon citrus juice, 1 teaspoon orange zest, and 2 teaspoons orange juice to the frosting and beat on medium speed for 2 to 3 minutes until light, smooth, and fluffy.
- If desired, transfer half of the frosting to a separate bowl and tint lightly with a small amount of orange icing color, mixing until the color is even.
- Fit a piping bag with a large star tip and fill it with both the plain and orange tinted frosting side by side to create a sunrise swirl effect.
- Pipe generous swirls of frosting on each cooled cupcake, starting at the outer edge and spiraling inward and upward.
- Drizzle about 1/2 teaspoon grenadine over the top of each frosted cupcake so it slowly sinks and lightly tints the frosting.
- Garnish each cupcake with a cherry and a small orange wedge, if using, and serve immediately or store covered until ready to serve.
Notes
- Use room temperature butter, sour cream, and egg whites for a smoother batter and more even rise.
- Citrus juice can be lemon, lime, or a blend; choose your favorite for the brightness you prefer.
- Add the grenadine after piping so it creates a sunrise effect without thinning the frosting.
- Store cupcakes covered at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
- For a more intense orange flavor, increase the orange zest in the batter to 1 tablespoon.
- Citrus juice can be lemon, lime, or a blend; choose your favorite for the brightness you prefer.
- Add the grenadine after piping so it creates a sunrise effect without thinning the frosting.
- Store cupcakes covered at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
- For a more intense orange flavor, increase the orange zest in the batter to 1 tablespoon.