Orange Cupcakes With Burnt Orange Caramel – a delicious recipe with sugar, orange juice, orange zest, orange, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine granulated sugar and 1/4 cup water in a saucepan. Cook over medium heat, stirring, until sugar has dissolved. Bring to a boil and cook, without stirring, until amber. Carefully pour 1 cup orange juice down side of saucepan. Add zest strips. Cook, stirring, until caramel no longer sticks to the bottom of the saucepan. Allow to cool then add remaining orange juice. Cover and chill.
2
Preheat oven to 350u00b0F. Line 3 - 6-cup muffin pans with paper liners.
3
Cream orange zest, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour in 3 batches, adding 1/2 the orange juice between batches. Distribute between paper liners and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool for 5 mins then transfer to a wire rack to cool completely.
4
Prick cupcakes with a skewer. Drizzle burnt orange syrup over top. Garnish with candied zest.
1227
kcal
Calories
56
g
Fat
167
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup granulated sugar, 1 1/4 cups orange juice, 2 tbsp orange zest, cut into fine strips, 1 None orange, zested and juiced, and more.
Yes, Orange Cupcakes With Burnt Orange Caramel 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.
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