The only tricky thing to think about when you are working with citrus in cupcakes is to remember that citric acid responds to milk by making it curdle, so it's important to add it at just the right time after most of your ingredients are combined in order to minimize the chance to have a curdling issue. I adore these with pretty little satsumas, but you could replace the satsumas with whatever orange citrus looks good at your local market.
zest of 1 orange
juice of 2 oranges
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter (8 tablespoons)
2 teaspoons vanilla extract
1/2 cup milk
1 cup sugar
Preheat the oven to 350. Mix together flour, baking powder, zest and salt in a bowl. In a separate bowl, stir together milk, vanilla, and juice, mix. cream together the butter and sugar with an electric mixer, and add the eggs. Slowly add in the dry mixture and then the milk mixture. This batter will be thick.
Fill your liners (about 3/4 full) and bake for 20-25 minutes
Let cool before frosting.
1 stick of butter, softened (8 tablespoons)
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest (about 1 orange)
juice of about 2 oranges
Start by beating the butter until light and fluffy. Slowly add the confectioners' sugar, vanilla & zest. Add juice little by little while you continue to mix until you reach the consistency you like for your frosting. If you like a stiffer frosting, just add a bit less juice. I liked a nice flavorful & fluffy frosting, so 2 oranges were perfect for that.
Makes about 15 cupcakes.
I love these cupcakes. They are not super sweet and I just adore the way the fresh satsuma brightens the flavor.