Rating: 3 stars
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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.


Recipe Summary

25 mins
30 mins
1 hr 15 mins
20 mins
24 cupcakes


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


Instructions Checklist
  • 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.

Nutrition Facts

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