Orange Cupcakes Recipe

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cupcake trays with cupcake liners. Make homemade buttermilk by combining fresh milk with vinegar. Allow mixture to sit for 5 minutes before using.

In a mixing bowl using an electric mixer, beat eggs together with buttermilk, oil, vanilla extract, orange zest, and orange juice. Add white sugar and mix until homogenous. Add 1 drop each of red and yellow food coloring for an orange hue if desired.

Slowly add dry ingredients to egg mixture, making sure to mix on Low to combine. Do not overmix.

Using an ice cream scoop, portion batter into the prepared cupcake tray, only filling up each liner until 2/3 full.

Bake for 19 to 24 minutes or until a toothpick inserted into the center comes out clean. Once done, remove cupcakes from oven and allow to cool completely before frosting.

Meanwhile, make orange buttercream frosting: beat butter on Medium speed for 3 minutes. Add powdered sugar 1/4 cup at a time on Low speed until a thick but spreadable consistency is achieved. Add orange juice and vanilla extract. (Thin out the frosting by adding milk as needed or thicken the frosting by adding more powdered sugar until the desired consistency is achieved.) Color the frosting orange by adding 1 drop each red and yellow food coloring if desired.

Transfer frosting into a piping bag fitted with a piping tip and frost cupcakes once each are entirely cool. Top each with strips of orange zest before serving.