1/1 Photo of Fresh Orange Cupcakes With Orange Icing
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
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Units: US | Metric
- 2 1/4 cups pastry flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
- 1 orange, zest of (or to taste)
- 1/4 cup fresh orange juice
- 2 egg yolks (room temperature)
- 2 egg whites (room temperature)
- 1/4 cup sugar
- orange food coloring (optional)
- 1Set oven to 350°F.
- 2Line 18 muffin tins with paper liners.
- 3For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
- 4Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
- 5Add in the orange juice and egg yolks; beat for about 1 minute more.
- 6In a another bowl beat egg whites until foamy.
- 7Gradually add in 1/2 and beat until stiff peaks form.
- 8Gently fold in the whites to the creamed batter.
- 9Evenly divided the batter between the muffin tins.
- 10Bake for about 15-20 minutes, or until cupcakes test done.
- 11Allow to cool completely before frosting.
- 12FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
- 13Add in the vanilla, zest and orange juice; beat until combined.
- 14Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
- 15Add in a few drops orange food colouring if desired.
- 16Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
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Nutritional Facts for Fresh Orange Cupcakes With Orange Icing
Serving Size: 1 (89 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 308.8
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 4.0 g
- Cholesterol 34.9 mg
- Sodium 244.3 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 0.3 g
- Sugars 39.0 g
- Protein 2.5 g
The following items or measurements are not included:
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