Orange Cupcakes
Brighten up your dessert table with these zesty and moist Orange Cupcakes, perfect for any occasion! Infused with freshly squeezed orange juice and fragrant orange zest, these cupcakes deliver a burst of citrus flavor in every bite. The soft, buttery crumb is perfectly complemented by a glossy orange glaze drizzled over the top, adding just the right touch of sweetness. Quick and easy to prepare, these light and fluffy cupcakes come together in just under 40 minutes, making them ideal for weeknight treats or last-minute celebrations. Garnished with a sprinkle of orange zest for a colorful flourish, these cupcakes are as stunning as they are delicious. Whether you're a citrus lover or simply looking for a fresh twist on classic cupcakes, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 2 pieces large eggs
- 0.5 cups freshly squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoons vanilla extract
- 0.25 cups milk
- 1 cups powdered sugar
- 2 tablespoons freshly squeezed orange juice (for glaze)
- 1 teaspoons orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate large bowl, use a mixer to cream the butter until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter, mixing well after each addition.
Mix in the orange juice, orange zest, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients in 3 additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth.
Once the cupcakes are fully cooled, drizzle the glaze over the top of each cupcake.
Garnish with a pinch of orange zest on each cupcake, if desired. Serve and enjoy!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 433.5 g | 158% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 284.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 194 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
