Buttery orange cupcakes
These Buttery Orange Cupcakes feature a rich buttery base enhanced with vibrant orange zest, creating a delightful treat. Topped with a simple orange glaze, they are perfect for any occasion.
Cook time 40 min
Prep time 25 min
Ingredients:
2 tbsp orange zest2/3 cup butter
3/4 cup sugar
2 eggs
1 cup self-raising flour
1/4 cup milk (1% fat)
1/4 cup powdered sugar
1 tbsp orange juice
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.
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!
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!
Buttery orange cupcakes FAQ:
Bake the buttery orange cupcakes at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Store the leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
Yes, you can substitute self-raising flour with all-purpose flour. Just add 1 ½ teaspoons of baking powder per cup of all-purpose flour to achieve similar results.
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for a vegan alternative. Note that the texture may vary slightly.
The cupcakes are fully baked when they are golden and spring back when lightly pressed. Additionally, a toothpick inserted in the center should come out clean or with a few crumbs.
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.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 6g
Carbohydrates 50g
Fiber 0.76g
Sugar 33g
Fat 22g
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