Orange Cupcakes with Macadamia Nut Crackle Recipe

Name: Orange Cupcakes with Macadamia Nut Crackle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 cup cake flour; 2/3 cup sifted cornstarch; 3/4 cup plus 2 tablespoons sugar; 6 large eggs, at room temperature, beaten; 2 teaspoons pure vanilla extract; 1 tablespoon finely grated orange zest; Pinch of salt; Macadamia Nut Crackle; Orange Cream Cheese Icing

Servings: persons

1
Preheat the oven to 350.
2
Line 24 muffin cups with paper liners.
3
Melt the butter in a small saucepan and keep warm over low heat.
4
In a small bowl, whisk the flour with the cornstarch.
5
In a large stainless steel bowl, whisk the sugar, eggs, vanilla, orange zest and salt.
6
Set the bowl over a pot of barely simmering water and whisk the mixture constantly until warm to the touch.
7
Remove from the heat.
8
Using a handheld electric mixer, beat the mixture at high speed until pale, thick and tripled in volume, about 5 minutes.
9
Sprinkle the dry ingredients on top and fold them into the batter.
10
Pour the warm butter down the side of the bowl, letting it sink to the bottom.
11
Working quickly, fold the butter into the batter until blended.
12
Immediately spoon the batter into the muffin cups until three-quarters full.
13
Bake the cupcakes for about 12 minutes, until light golden and springy to the touch.
14
Let cool slightly in the pans, then transfer the cupcakes to racks to cool.
15
Frost each cupcake with a scant 1 1/2 tablespoons of the Orange Cream Cheese Icing and sprinkle with 1 tablespoon of the Macadamia Nut Crackle.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 cup cake flour, 2/3 cup sifted cornstarch, 3/4 cup plus 2 tablespoons sugar, and more.

Yes, Orange Cupcakes with Macadamia Nut Crackle 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.

That's it — enjoy your meal!

Orange Cupcakes with Macadamia Nut Crackle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions