Cara Cara Cupcakes
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Ingredients1 h 15 m servings 204 cals
Original recipe yields 24 servings (24 cupcakes)
- Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 204 calories; 10.2 g fat; 25.5 g carbohydrates; 2.7 g protein; 52 mg cholesterol; 126 mg sodium. Full nutrition
How can I make my cakes moist?
Why do my cakes fall?
My cakes do not rise evenly – they are tall in the middle, and slope down to the sides. What am I doing wrong?
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