Intense, deep pink Cara Cara oranges bring bright citrus flavor to vanilla butter cupcakes. If you feel they need dressing up, dust with confectioner's sugar, add a generous tablespoon of orange zest to a vanilla buttercream, or contrast with a milk chocolate or cream cheese icing.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.

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  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.

  • Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition.

  • Stir cream, orange juice, and vanilla extract together in a cup.

  • Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter.

  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.

Cook's Note:

Frost with your favorite icing or dust with powdered sugar.

Nutrition Facts

204 calories; protein 2.7g; carbohydrates 25.5g; fat 10.2g; cholesterol 52.1mg; sodium 125.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/01/2016
Tasty, heavy and dense, but beautiful cakes. Not overly sweet. Reminded me of pound cake. Read More
(1)
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