Fresh Orange Cupcakes With Orange Icing Recipe

Name: Fresh Orange Cupcakes With Orange Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ORANGE ICING; 1/2 cup butter, room temperature; 3 1/4 cups icing sugar (more as needed); 1 teaspoon vanilla; 1 tablespoon grated orange zest; 2 tablespoons fresh orange juice; orange food coloring (optional); orange sprinkles or colored sprinkles

Servings: persons

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)
ORANGE ICING
1/2 cup butter, room temperature
3 1/4 cups icing sugar (more as needed)
1 teaspoon vanilla
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
orange food coloring (optional)
orange sprinkles or colored sprinkles

1
Set oven to 350u00b0F.
2
Line 18 muffin tins with paper liners.
3
For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
4
Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
5
Add in the orange juice and egg yolks; beat for about 1 minute more.
6
In a another bowl beat egg whites until foamy.
7
Gradually add in 1/2 and beat until stiff peaks form.
8
Gently fold in the whites to the creamed batter.
9
Evenly divided the batter between the muffin tins.
10
Bake for about 15-20 minutes, or until cupcakes test done.
11
Allow to cool completely before frosting.
12
FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
13
Add in the vanilla, zest and orange juice; beat until combined.
14
Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
15
Add in a few drops orange food colouring if desired.
16
Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.

1784

kcal

Calories

Fat

234

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 21 ingredients. The key ingredients include: 2 1/4 cups pastry flour, 1 1/4 cups sugar, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Fresh Orange Cupcakes With Orange Icing 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.

Fresh Orange Cupcakes With Orange Icing

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