Ingredients:

Softened butter: 1/2 cup (227 grams/4 Oz)

Sugar: 3/4 cup (150 grams/ 5.3Oz)

Zest from 2 oranges

Eggs: 2

Sour cream (can be non-fat, light, or regular): 1/2 cup (120ml)

Fresh orange juice: 1/4 cup

Flour: 1-1/2 cup (204 grams/7.2Oz)

Baking powder: 1 tsp

Salt: 1/2 tsp

Baking soda: 1/2 tsp

Instructions:

In a stand mixer, cream together the butter, sugar, and orange zest on medium speed for about 2 minutes until the mixture becomes light and fluffy.

Incorporate the eggs one at a time, followed by sour cream and orange juice.

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.

Pause the mixer and add the dry ingredients. Resume mixing until everything is well combined.

Using a scoop, portion out the batter into the prepared muffin pans.

Bake the cupcakes for 18 minutes.

Allow the cupcakes to rest in the pan for 10 minutes post-baking, then transfer them to a cooling rack.

Once cooled, you can either glaze them or dust them with powdered sugar for added aesthetics and flavor. Enjoy your homemade delight!