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Recipe for homemade orange cupcakes

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These cupcakes are light, moist, and bursting with citrus flavor, perfect for any occasion!

Ingredients: For the Cupcakes: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup fresh orange juice 1 tablespoon orange zest 1/2 cup whole milk For the Orange Frosting: 1/2 cup unsalted butter, softened 3 cups powdered sugar 2 tablespoons fresh orange juice 1 teaspoon orange zest 1/2 teaspoon vanilla extract A few drops of orange food coloring (optional)

Instructions: Making the Cupcakes: Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition.

Then, mix in the vanilla extract. Combine Wet and Dry Ingredients: With the mixer on low speed, add the flour mixture in three parts, alternating with the orange juice and milk. Begin and end with the flour mixture. Mix until just combined. Do not overmix. Fold in the orange zest. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Frosting: Cream Butter: In a large bowl, beat the softened butter until creamy and smooth. Add Sugar and Orange: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the orange juice, orange zest, and vanilla extract, and beat until combined and fluffy. If desired, add a few drops of orange food coloring to enhance the color. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the orange frosting using a piping bag or a knife. Garnish: If desired, garnish with additional orange zest or small orange slices for decoration.

Tips: Ensure all your ingredients are at room temperature before starting. If you prefer a more intense orange flavor, you can add a few drops of orange extract to the batter and frosting. Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Enjoy your delicious homemade orange cupcakes!

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