4-6tablespoonsorange juicedepending on how thick you want your glaze to be.
1tablespoonbuttermelted
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 vanilla 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.