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Cara Cara Cupcakes


"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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1 h 15 m servings 204 cals
Original recipe yields 24 servings (24 cupcakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
  2. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  3. 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.
  4. Stir cream, orange juice, and vanilla extract together in a cup.
  5. 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.
  6. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 204 calories; 10.2 g fat; 25.5 g carbohydrates; 2.7 g protein; 52 mg cholesterol; 126 mg sodium. Full nutrition

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Tasty, heavy and dense, but beautiful cakes. Not overly sweet. Reminded me of pound cake.