Buttery orange cupcakes
Indulge in the delightful flavors of buttery orange cupcakes made with fresh orange zest, creamy butter, and a hint of sweet orange juice. These light and fluffy treats are perfect for any occasion, combining the perfect balance of zest and sweetness in every bite. Easy to make and absolutely irresistible!
- 12 May 2025
- Cook time 40 min
- Prep time 25 min
- 6 Servings
- 8 Ingredients
Indulge in the delightful flavors of our Buttery Orange Cupcakes. These cupcakes offer a perfect blend of buttery richness and zesty orange, creating a treat that is sure to please your taste buds. Whether you're baking for a special occasion or simply craving a sweet treat, this recipe is easy to follow and rewarding.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the orange zest until evenly distributed throughout the batter.
Gently fold in the self-raising flour alternatively with the milk. Start and end with the flour. Mix until just combined, being careful not to over-mix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and orange juice. Mix until you achieve a smooth, pourable glaze.
Once the cupcakes are completely cooled, drizzle the orange glaze over the tops. Allow the glaze to set for a few minutes before serving.
Enjoy your buttery orange cupcakes with a cup of tea or as a delightful dessert!
Tips:
- Ensure the butter is at room temperature before you begin; this helps achieve a smoother batter.
- Use freshly grated orange zest and orange juice for the best flavor.
- Don’t overmix the batter once you add the flour. Overmixing can make the cupcakes dense.
- Fill the cupcake liners about two-thirds full to allow them to rise properly without overflowing.
- Test the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean, they're ready.
- Allow the cupcakes to cool completely before adding any frosting or glaze to prevent it from melting.
There you have it – scrumptious Buttery Orange Cupcakes that bring a burst of citrusy freshness with every bite. This recipe is straightforward yet delivers an impressive dessert that is perfect for any gathering or just to enjoy with a cup of tea. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 430kcal | 21% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 0.76g | 2% |
| Sugar 33g | 32% |
| Fat | |
| Fat 22g | 26% |
| Saturated 12g | 39% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 66mg | 12% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 0.76mg | 1% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 1.85ug | 2% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 90mg | 3% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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