Double Orange Cupcakes Recipe

Name: Double Orange Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. pumpkin pie spice; 1 cup orange juice; 1/2 cup light olive oil; 2 Tbs. apple cider vinegar; 1 Tbs. grated orange zest; 1 1/2 cups confectioners sugar; 3 Tbs. soy margarine, softened; 2 Tbs. orange juice; 1 Tbs. orange liqueur; 1 Tbs. orange zest

Servings: persons

2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 cup orange juice
1/2 cup light olive oil
2 Tbs. apple cider vinegar
1 Tbs. grated orange zest
1 1/2 cups confectioners sugar
3 Tbs. soy margarine, softened
2 Tbs. orange juice
1 Tbs. orange liqueur
1 Tbs. orange zest

1
To make Cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with paper liners.
2
Whisk together flour, sugar, baking soda, salt, and pumpkin pie spice in bowl.
3
Stir in juice, oil, vinegar, and orange zest.
4
Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean.
5
Cool.
6
To make Icing: Beat all ingredients with electric mixer until smooth.
7
Spread on cupcakes.

968

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup sugar, 1 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Double Orange Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Orange Cupcakes

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