Almond Orange Cupcakes25

Posted by chockylit in General (Saturday December 4, 2010 at 5:01 pm)

almond-orange cupcakes with citrus cream cheese frosting

These cupcakes are very almondy. Almond is the predominant flavor but you catch the citrus as well, especially in the frosting. These cupcakes are great for the winter season and pair well with an Italian themed dinner. I made about 100 mini of these cupcakes along with 100 mini chocolate with salted caramel cream cheese frosting for an event. Both were a hit. The second is my go-to recipe for parties – always a crowd-pleaser.

If you follow Cupcakeblog on Facebook, you know that I have been promising the recipe for Honey Bourbon cupcakes. Well, the last batch still weren’t quite right! I will be testing these out again very soon and hope to have a successful recipe to post this month. I might tweak it to fit this competition. I think I can’t resist entering this one, it’s just too up my alley.

Almond Orange Cupcakes
~15 cupcakes / 350 degree oven

7 ounces almond paste (not marzipan)
1 cup sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons fresh orange juice
zest of one half an orange

1. Beat almond paste at low speed to loosen up, about 30 seconds.
2. Gradually add sugar while beating at low speed.
3. Continue to beat at low speed for 1 minute or so.
4. Add the ricotta and beat to combine.
5. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat.
6. Stop the mixer, scrape the bowl, beat at medium for about 2 minutes until fluffy.
7. Crack eggs into a bowl and break up with a fork.
8. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
9. Beat again at medium speed for about 2 minutes.
10. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
11. With a rubber spatula, fold flour mixture into the cake batter until combined.
12. Mix in orange juice and zest.
13. Scoop batter into cupcake liners, fill about 1/2 inch from the top (3/4 full).
14. Bake at 350 for about 20 minutes or until cake tester comes out clean.

Note: These cupcakes are moist and don’t rise too much so you can fill the papers pretty full. They also stay flat if you like that.

Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese
1 stick butter
3-4 cups sifted powdered sugar
2 tablespoons fresh orange juice, plus more to taste
zest of one half an orange
zest of one half a lemon

1. Bring butter to room temperature by letting it sit out for a couple of hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of the powdered sugar into the bowl, add the juice and zest, and beat until combined.
4. Add more sugar and/or orange juice until you get to the consistency, flavor, and sweetness you like.

Note: You can also add a little natural orange extract if you want to pump up the orange flavor.

1. Frost cupcakes.
2. Top with an almond or candied orange peel.

25 comments for Almond Orange Cupcakes »

  1. Love the combo of flavors! I make a cheesecake with similar ones. I might not be able to find an internal off switch to stop eating!

    Comment by chris — December 4, 2010 @ 5:11 pm

  2. Love your frostings. these look so amazing. I love almondy flavour so I’m sure these will make me eat more than one.

    Comment by valentina — December 4, 2010 @ 8:27 pm

  3. Beautiful cupcakes! Love the star frosting.

    Comment by MaryMoh — December 4, 2010 @ 8:27 pm

  4. They look so pretty, with the miniature size. I’d like to recreate these since I am a huge almond fan; can you tell me what ratio almond/sugar is your almond paste, so I can track down something similar in Europe? Thanks!

    Comment by Caffettiera — December 5, 2010 @ 9:29 am

  5. What a lovely combination of flavours. The addition of almond pasre is wonderful. Yumm…

    Comment by InTolerantChef — December 6, 2010 @ 3:00 am

  6. They sound and look delicious, I will definitely try these out!

    Comment by Heida — December 6, 2010 @ 10:50 am

  7. Wow! Inspirational, as always. This is just a quick note to say I am so glad you are back blogging when you can. You never cease to amaze me with your creativity and awesomeness!

    Happy baking…

    Comment by Mrs D — December 9, 2010 @ 7:48 pm

  8. Those look delicious!

    Comment by Angel Chodie — December 13, 2010 @ 1:47 pm

  9. Those sound delicious and I love the stars.

    Comment by Lisa@ButteryBooks — December 26, 2010 @ 10:28 am

  10. Is it simple to make a full-size cake using these recipe proportions, as well? Should I make more or less of the cream cheese frosting to accomodate a cake instead of individual cupcakes? (I’m guessing a little less. Though I’ll make about the same the first time just to be sure.)

    Comment by Fifty-Two Cakes — December 30, 2010 @ 10:57 am

  11. These look so beautiful, and sound delicious!

    Comment by Liz (It's a Cupcake World) — January 6, 2011 @ 7:49 pm

  12. wow, they look gorgeous. can’t wait to try this out :)

    Comment by Julie — January 17, 2011 @ 1:12 am

  13. I really love almonds in cake preparation, they provide cakes with a very special taste but never tried to mix almonds and orange flavor. I might give a try, though.
    Saving the page in my computer bookmarks to give your recipe a try!
    Thanks for sharing.

    Comment by Holly Day — January 18, 2011 @ 3:22 pm

  14. Wow. Orange and ALmonds sound so yummy together. I think white blanched almonds would be good here too. Or macona even to add a little bit of surprise saltiness? Dying to make these little guys!!

    Comment by Sydney — January 19, 2011 @ 4:53 am

  15. I didn’t realize you were back to blogging! Yay, I’m excited, I love your creative recipes.

    Comment by peabody — January 24, 2011 @ 3:03 pm

  16. Look yummy with those almonds! :)

    Comment by Monica — January 28, 2011 @ 1:09 am

  17. It looks like there are vanilla beans in the frosting, but your recipe doesn’t call for them. Are you keeping something from us? :)

    Comment by Venus — January 30, 2011 @ 11:13 pm

  18. This is a really good looking cupcake. I love the flavor of almond so I must try this cupcake. Great decorating as well.

    Comment by Angel Choreal — February 10, 2011 @ 1:41 pm

  19. These are beautiful – I love almonds, and often bake with them, so will have to give this a try. Thank you for the inspiration and idea.

    Comment by Sprinzette — March 1, 2011 @ 9:53 am

  20. NOt a recipe question, regarding decorating: What tip did you use for the frosting?

    Comment by MPD — May 10, 2011 @ 9:59 am

  21. I just made these over the weekend for a baby shower and they were a HUGE hit. I subbed in gluten free flour for the regular flour. I have to say that they were the best gluten free cupcakes I have made to date. The almond paste kept them moist for days afterwards. I am trying to figure out when I can make them again!

    Comment by Shannon — July 6, 2011 @ 8:55 am

  22. Great recipe and great cupcakes! I like the almond on top. I am always challenged to find fresh and innovative items to place on the top of cupcakes. You inspire me!!

    Comment by Tammy — July 26, 2011 @ 11:44 am

  23. I love it. Almond and Orange, great combination.

    Comment by Cakes and Ice Creams — October 4, 2011 @ 12:31 am

  24. These were so good! I’ve made them twice now, but the first time was a flop. I made the mistake of using part-skim ricotta. The second time I used whole and they came out great!

    Comment by Christina Perri — January 14, 2012 @ 6:05 pm

  25. These were amazing! My fiance LOVES almond so he was very impressed when he got back from work to these little beauts! Lovely!!

    Comment by Laura — February 7, 2012 @ 2:57 am

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