Orange Cupcakes with Jasmine Petal Jelly18

Posted by chockylit in Citrus, Herbs & Flowers (Sunday March 14, 2010 at 9:41 am)

orange cupcake with jasmine petal jelly and vanilla cream cheese frosting

My daughter inspired this cupcake. I asked her what color and flavor cupcake she wanted and she said orange. So, orange it was. I mulled over what to pair it with. I am not a huge fan of orange with chocolate and I wanted to keep the orange bright tasting – so no spices. A lunchtime trip to the Ferry Building resulted in the purchase of some jellied jasmine flowers. Sounded like a good combo to me.

The cupcakes have a nice and noticeable orange flavor. The jasmine flower jelly doesn’t provide much of a flavor hit, but the sweetness is a nice addition. The vanilla cream cheese frosting provides that anyway in addition to a luscious creaminess. In other words, don’t rush out and by jasmine petal jelly…

I think the orange cupcake is a great foundation to go in a lot of directions – definitely chocolate for those who like that combination, I can see something nutty working well, berries, etc. There are lots of ideas on the Cupcake blog facebook page from readers… They all sound wonderful.

I made some candied kumquats using this method but abbreviated as a topper.

Orange Cupcakes
~28 regular cupcakes / 375 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup orange juice/pulp from one orange
2 teaspoons orange extract
1/2 teaspoon vanilla extract
zest of one half orange

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add the orange juice, orange extract, vanilla extract and orange zest, beat to combine.
7. Scoop into cupcake papers about half full.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until a cake tester comes out clean.

jasmine petal jelly
jasmine petal jelly

jasmine petal jelly filling
filling the cupcakes

Vanilla Cream Cheese Frosting

2 sticks (1 cup) butter, room temperature
1-1/2 packages of Philly cream cheese
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the vanilla extract. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

candied kumquats
candied kumquats

Assemble
1. Fill the cooled cupcakes using the cone method.
2. Frost.
3. Top off with candied kumquats or whatever suits you.

cone of frosting
cone of frosting

18 comments for Orange Cupcakes with Jasmine Petal Jelly »

  1. Can you give me alittle more info on the orange juice/pulp? How is this done? Are we using a whole orange, or orange juice like we drink?

    Comment by Deana Smith — March 15, 2010 @ 4:26 pm

  2. I just juiced a half and orange but included the pulpy bits as well. No need to waste them. I hope that explains it…

    Comment by chockylit — March 15, 2010 @ 4:59 pm

  3. This looks yummy!! Can’t wait to make them. I’ve been waiting to find a good orange cupcake recipe without chocolate. Is there a substitute for orange extract? Curious as I don’t want to buy an ingredient I’ll rarely use.

    Comment by jpt — March 15, 2010 @ 9:23 pm

  4. Sub more orange juice for milk – maybe 1/2 cup…

    Comment by chockylit — March 15, 2010 @ 9:25 pm

  5. Hi
    Your cupcakes always like so yummy.

    I want to know how much grams represents 1-1/2 packages of Philly. Here we have packages of 250g or 500g. ( excuse my english).

    Thanks a lot

    Comment by Clairette — March 16, 2010 @ 6:10 am

  6. Delicious! I have a 3-citrus marmalade that my husband picked up for me that I might just need to sacrifice as a filling for cupcakes!

    Comment by Seanna Lea — March 16, 2010 @ 8:31 am

  7. Fabulous, as always!

    Comment by Mr. P — March 16, 2010 @ 10:47 am

  8. I’m a new reader, so maybe you have answered this before, but where do you find your great cupcake molds?! I usually use the brown parchment If You Care cups, but love the look of these for a change. I look forward to making many of these recipes, and especially these orange-y ones – they look really tasty, and you can’t go wrong with cream cheese frosting!

    Comment by rcakewalk — March 16, 2010 @ 11:30 am

  9. I wonder if these would taste anything like the cupcakes I’m searching for…except I’m not really sure there was any orange in the cupcake. Haven’t had it since I was a child. The same or not, who really needs an excuse to bake a new cupcake? You make them look so pretty and tasty.

    Comment by Tay — March 18, 2010 @ 8:41 am

  10. These cupcakes look/sound devine! I love the candied kumquats too – what a wonderful idea. I plan to try some soon on a hazlenut and orange cupcake I’m working on!

    Comment by Karen — March 20, 2010 @ 10:32 am

  11. hi chockylit!

    love the look and sound of these! lovely combination of ingredients, petal jelly, creamcheese frosting, orange and kumquats? amazing!

    thanks for sharing!

    Comment by lyndsay — March 20, 2010 @ 11:57 am

  12. Hi! Just wanted to thank you for this recipe. I made them and they are SUPERB. My husband loves orange and he adored this. I usually don’t like orange-flavored breads or cakes, but these are AMAZING. I loved them too. Thank you again! Love your site, it’s so inspiring.

    Comment by Alice — March 25, 2010 @ 12:58 pm

  13. I came here specifically looking for an orange cupcake recipe. I’ll try these out for a friend’s picnic on Saturday! Love your blog – I’ll be back soon.

    Comment by Rebecca — April 14, 2010 @ 2:48 pm

  14. They were awesome – photos and a link to your recipe on my blog.

    Comment by Rebecca — April 21, 2010 @ 7:56 am

  15. I just made these for my best friend’s birthday–she’s obsessed with the color orange, so I figured these were appropriate. I made them sans filling, since she’s not too big on weird flavor combinations, but they turned out fantastic anyway! I’ll be bringing them to our class together tomorrow for distribution, so I hope they’re as big a hit with our classmates as they were with me right now!

    Comment by Ari — April 22, 2010 @ 9:33 pm

  16. Can you please tell me where you buy those CUPCAKE CUPS that are pictured? I don’t like the little paper ones that you buy in the store. These look much more sophisticated. The only things I can find are paper ’souffle cups’ by SOLO, but I am not sure of the size- the 4 oz. or the 5.5 oz. It is hard to find suppliers. Any help you can give me would be great! Thanks.

    Comment by Patsy W — May 25, 2010 @ 1:07 pm

  17. I get them here
    http://www.freshwatersystems.com/p-321-pleated-portion-paper-cup-325-oz-sleeve-of-250.aspx
    3.25 ounce…

    I don’t know what SOLO brand is like. Some brands have a waxy lining which isn’t good for baking in. The genpak doesn’t have the wax lining, but they are hard to find. This is the only supplier I know of that sells them in sleaves of 250.

    Comment by chockylit — May 25, 2010 @ 2:28 pm

  18. As always, I canĀ“t wait to make it! Congratulations, I love your blog.

    Comment by Eva-Receta Cupcakes — February 2, 2011 @ 12:42 pm

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