ORANGE ZEST CUPCAKE RECIPES

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ORANGE ZEST CUPCAKES | JUST A PINCH RECIPES



Orange Zest Cupcakes | Just A Pinch Recipes image

Light and airy cupcakes topped with orange zest and a dusting of sugar on top.

Provided by Nancy Allen @mawmawnan

Categories     Cakes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 9

1/4 cup(s) plus 1 tsp. sugar (white)
1 1/2 teaspoon(s) finely shredded orange zest
3/4 cup(s) cake flour
3/4 teaspoon(s) baking powder
- pinch of salt
1 - egg, beaten
1/4 cup(s) milk
2 tablespoon(s) melted butter
1 tablespoon(s) frozen orange juice concentrate, thawed

Steps:

  • Preheat the oven to 350F. Line a 6 cup muffin pan with paper liners. For the topping, in a small bowl, combine 1 tsp. of the sugar and 1/2 tsp. of the orange zest, pressing the zest into the sugar with the back of the spoon. Set aside.
  • In a mixing bowl, stir together the flour, baking powder, salt and remaining orange zest. Stir in the remaining sugar. In a small mixing bowl, combine the egg, milk, melted butter and orange juice concentrate. Add all at once to the flour mixture and stir just until moistened.
  • Divide the batter equally among the prepared cups. Sprinkle the tops with the sugar orange mixture. Bake until the tops spring back when lightly touched, 20-25 minutes. Cool on a wire rack for 10 minutes, then turn out and cool completely. You can spoon a dollop of orange marmalade into the center of the batter in each cup before baking. You can also top with chocolate frosting.

DREAMY ORANGE CUPCAKES RECIPE | ALLRECIPES



Dreamy Orange Cupcakes Recipe | Allrecipes image

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Provided by MrsFisher0729

Categories     Desserts    Cakes    Cupcake Recipes    Holiday

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2 dozen

Number Of Ingredients 16

1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
  • To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
  • Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Nutrition Facts : Calories 410.8 calories, CarbohydrateContent 53.5 g, CholesterolContent 46.5 mg, FatContent 21.4 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 7.8 g, SodiumContent 278.2 mg, SugarContent 39.6 g

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