Homemade Hostess Orange Cupcakes

A fun homemade version of the Hostess Orange Cupcakes. These are delicious and always a crowd pleaser.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Servings cupcakes

Calories 463kcal

Author Jenna Shaughnessy

Ingredients

For the orange cupcakes

1 ½ cups All Purpose Flour
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened
¾ cup sugar
2 eggs large, room temperature
zest of one orange
¼ tsp orange extract
4 tablespoons orange juice
½ cup buttermilk room temperature

For the orange buttercream filling

3 cups confectioners sugar
8 tablespoons unsalted butter room temperature
6 tablespoons heavy cream
½ teaspoon orange extract

For the Orange glaze

1½ cups confectioners sugar
½ teaspoon orange extract
4-6 tablespoons orange juice depending on how thick you want your glaze to be.
1 tablespoon butter melted

Instructions

For the Cupcakes

Preheat oven to 350°F. Line a cupcake pan with paper liners.
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy. Scrape down the sides as needed.
Add the eggs, one at a time, beating well with each addition. Add the orange extract and beat to combine.
Reduce speed to medium and the flour mixture in thirds, alternating with the buttermilk, make sure they are well incorporated between each addition. Scrape down the bowl and mix for another 30 seconds until the mixture is smooth.
Divide the batter evenly between the 12 cupcake liners, filling about 2/3 full.
Bake for 20 – 23 minutes or until the tops spring back or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.

For the Orange Buttercream Filling

Sift the confectioners' sugar to assure there are no lumps.
With a handheld or stand mixer, beat the butter at medium speed until fluffy (approx. 2 mins.) Gradually add the sifted sugar alternating with the heavy cream and vanilla. Beat on low speed after each addition. Stop adding cream when the desired consistency has been reached.
Once Cupcakes are completely cool, cut out the top center of each one with a knife.
Pipe the buttercream filling into the hole and then place the top back on.

For the Orange Glaze

Sift the confectioners sugar to assure there are no lumps.
With a whisk gently mix the confectioners sugar with the orange juice and orange extract until smooth.
Add in melted butter. Mix well.
Once Cupcakes are cool and stuffed with the buttercream filling, hand dip each cupcake into the glaze. You can dip each one up to 3 times until you reach the desired glaze amount on top.
Once the glaze is dry/hardened, using the leftover buttercream filling, pipe the signature loops on top of each cupcake.

Notes

You can store these homemade hostess orange cupcakes in an airtight container in the refrigerator for up to 3 days, but they taste best when eaten fresh on day 1.

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