Orange Velvet Cupcakes with Lemon-Cream Cheese Frosting

As far as cakes go, red velvet has ALWAYS been my favorite fave.

I’ve always stuck by Paula Deen’s recipe, and I’ve been satisfied each time. This particular time I wanted to change things up a bit, actually my boyfriend did. He requested a different frosting, but still wanted the cream cheese, so I just add some lemon zest and juice and they were a hit! The cupcakes came out refreshingly delicious. I would make them again and again.

As for the orange batter part, well I really wanted them yellow but I didn’t have enough food coloring, so I settled for orange. But really, they can be ANY color and they’ll still be delightful. The batter asks for oil instead of butter, which delivers an extra moist and light cake that makes me always want to eat a half dozen. I refrained from doing so. My boyfriend however, did not.

Ingredients for 12:

  • 1 ¼ cup all-purpose flour
  • ¾ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cocoa powder
  • ¾ cup vegetable oil
  • ½ cup buttermilk, room temperature
  • 1 egg, room temperature
  • 1 tablespoon yellow food color (optional)
  • ½ teaspoon white distilled vinegar
  • ½ teaspoon vanilla extract
  • 4 ounces of cream cheese (half a brick), room temperature
  • 2 tablespoons of butter, room temperature
  • 1 ½ cup powdered sugar
  • Zest and juice of 1 lemon
  • 1 tablespoon milk

In a medium bowl, whisk the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl, beat the oil, buttermilk, egg, food coloring, vinegar, and vanilla extract. Gradually add in the dry to the wet ingredients and beat until just combined and smooth. Refrigerate the batter for 10 minutes before baking.

Preheat the oven to 350 degrees and line a 12-cup muffin pan. Divide the batter evenly and bake for 20 minutes.

Allow to cool on a rack for 10 minutes before making the frosting.

In a large bowl, beat the cream cheese and butter until smooth. Then add the powdered sugar, zest, juice, and milk. Beat slowly at first to prevent a mess, then gradually turn up the speed for that perfect creamy texture.

Frost the cupcakes when completely cool to prevent the frosting from melting and then enjoy. They’re even great from the fridge the next day.

Published in: on September 8, 2010 at 7:38 am  Leave a Comment  
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