Description
These Orange Velvet Cupcakes blend silky white chocolate with a vibrant citrus twist, topped with creamy salted frosting. Perfect for birthdays, brunches, or anytime treats.
Ingredients
For the Cupcakes:
3 cups sifted cake flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1 cup granulated sugar
4 large egg whites
1 cup whole milk, divided
1 1/2 teaspoons vanilla extract
9 tablespoons unsalted butter, softened
6 ounces white chocolate, melted
Orange gel food coloring
For the Salted Cream Cheese Frosting:
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
7 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
Pinch of sea salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
- Melt White Chocolate: Set a heat-safe bowl over a small saucepan of simmering water. Stir in white chocolate until smooth, then remove from heat.
- Mix Wet Ingredients: In a large measuring cup, whisk together the egg whites, 1/4 cup of milk, and vanilla extract. Set aside.
- Combine Dry Ingredients: In a mixing bowl, blend cake flour, baking powder, salt, and sugar with a hand mixer on low speed.
- Add Butter and Milk: Pour in the remaining milk and softened butter. Mix on medium until a thick batter forms, about 2 minutes. Scrape down the sides.
- Incorporate Egg Mixture: Add the egg white mixture in two batches, mixing well after each addition.
- Finish the Batter: Stir in the melted white chocolate and a few drops of orange gel coloring. Mix until the batter is velvety smooth and evenly colored.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow cupcakes to cool completely on a wire rack before frosting.
Notes
For bold color, use gel-based food coloring.
Use all-purpose flour plus cornstarch if cake flour is unavailable.
Cupcakes can be baked ahead and stored unfrosted.
Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Protein: 3g
- Cholesterol: 45mg