Orange Cupcakes Recipes

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ORANGE CREAM CUPCAKES



Orange Cream Cupcakes image

These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!

Provided by Life, Love and Sugar

Categories     Dessert

Time 37m

Number Of Ingredients 21

6 tbsp (84g), unsalted butter, room temperature
3/4 cups (155g) sugar
1/4 cup (57g) sour cream
1/2 tsp vanilla extract
1/2 tbsp finely grated orange zest
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
¼ tsp salt
1/4 cup (60ml) milk
1 tbsp (15ml) water
3 tbsp (45ml) freshly squeezed orange juice
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1 tsp vanilla extract
3 oz cream cheese, room temperature
1 cup (224g) unsalted butter
4 cups (460g) powdered sugar
3-4 tbsp (45-60ml) freshly squeezed orange juice
1/2 tbsp finely grated orange zest
Orange gel icing color

Steps:

  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
  • . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • . Add sour cream, vanilla extract and orange zest and mix until well combined.
  • . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
  • . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
  • . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
  • 0. Add the cream cheese and continue whipping until stiff peaks form.
  • 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
  • 1. Add 2 cups of powdered sugar and mix until smooth.
  • 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
  • 3. Add the remaining powdered sugar and mix until smooth.
  • 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
  • Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
  • Decorate the cupcakes with orange slices, or your preferred decorations.

Nutrition Facts : ServingSize 1 Cupcake, Calories 422 calories, Sugar 41.7 g, Sodium 86.8 mg, Fat 23.1 g, SaturatedFat 14.3 g, TransFat 0.1 g, Carbohydrate 52.1 g, Fiber 0.4 g, Protein 3.6 g, Cholesterol 62.9 mg

ORANGE CUPCAKES WITH THE CREAMIEST ORANGE BUTTERCREAM



Orange Cupcakes with the creamiest Orange Buttercream image

Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Sweets

Time 40m

Number Of Ingredients 19

130 g plain (all purp) flour ((1 cup / 4.6oz) )
33 g corn flour (cornstarch) ((¼ cup / 1.2oz) )
1 teaspoon baking powder
¼ teaspoon salt
115 g unsalted butter, melted ((½ cup / 1 stick) )
¾ cup caster (superfine) sugar ((150g / 5.3oz) )
¼ cup whole milk, room temp
2 large eggs, room temp
2 tablespoons orange juice ((notes))
Zest of 1/2 medium orange
1 teaspoon vanilla extract
1 cup whole milk
¼ cup plain (all-purp) flour ((33g / 1.2oz) (notes))
Peel of 1 orange, no pith, in thick strips (use a vegetable peeler)
226 g unsalted butter, softened ((1 cup / 2 sticks))
1 cup caster (superfine) sugar
½ teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt

Steps:

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
  • Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
  • In a separate bowl, mix together the melted butter and sugar just to combine.
  • Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
  • Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
  • Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
  • In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
  • Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
  • Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
  • Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
  • Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
  • Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
  • Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

Nutrition Facts : ServingSize 134 g, Calories 489 kcal

DREAMY ORANGE CUPCAKES



Dreamy Orange Cupcakes 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

Time 1h45m

Yield 24

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, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g

ORANGE CREAM CUPCAKES



Orange Cream Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
2/3 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese, at room temperature
10 tablespoons unsalted butter, cut into pieces, at room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
  • Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
  • Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
  • Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE DREAMSICLE CUPCAKES



Orange Dreamsicle Cupcakes image

"Since I was a kid, my family has competed in food competitions at the Texas State Fair. I have a basic cupcake recipe from my grandmother and I change the flavor every year. Orange and vanilla is my showstopper -- the combination reminds me of buying Creamsicles in the summer," says Emily.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield about 18

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon orange oil (available at specialty stores)
1/2 cup fresh orange juice (from 2 oranges)
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
2 to 3 tablespoons whole milk or heavy cream
Orange and/or white sanding sugar, for topping
Orange gummy candies, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
  • Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
  • Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
  • Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

GOLDEN ORANGE CUPCAKES



Golden Orange Cupcakes image

Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. -Helen Hassler, Denver, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 12

1/2 cup shortening
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup water
1/3 cup orange juice
Orange Buttercream Frosting or frosting of your choice

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 108mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE CREAM-FILLED CUPCAKES



Orange Cream-Filled Cupcakes image

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 cupcakes.

Number Of Ingredients 20

3 large eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 jar (7 ounces) marshmallow creme
2 cups vanilla ice cream
Orange peel strips

Steps:

  • In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

Nutrition Facts : Calories 386 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

FILLED AND FROSTED ORANGE CUPCAKES



Filled and Frosted Orange Cupcakes image

These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!

Provided by Taste & Love

Time 1h20m

Yield 20

Number Of Ingredients 20

cooking spray
1 cup unsalted butter, softened
1 ¼ cups white sugar
2 large eggs
3 tablespoons grated orange zest
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup freshly squeezed orange juice
½ cup heavy cream
¼ cup white sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, at room temperature
4 cups powdered sugar
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
20 large strips orange peel, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
  • Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • Meanwhile, put a mixing bowl in the freezer for 10 minutes.
  • Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
  • Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
  • Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g

CHOCOLATE ORANGE CUPCAKES



Chocolate orange cupcakes image

Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 12

Number Of Ingredients 15

140g light brown sugar
100g self raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
50g dark chocolate , finely chopped, plus extra for decoration
2 large oranges , zested
300g icing
150g unsalted butter , softened
1 orange , zested, plus extra zest to decorate
25g cocoa powder
2 tbsp milk
orange gel food colouring

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
  • Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
  • Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium

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ORANGE CREAMSICLE CUPCAKES RECIPE - DESSERTS ON A DIME
2022-05-25 Beat in orange and vanilla extracts, orange juice and zest until well combined. Gradually add dry ingredients alternating with buttermilk. Beat until well combined, batter will be thin. Divide into cupcake liners ⅔ full. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
From dessertsonadime.com


DREAMY ORANGE CUPCAKES WITH WHIPPED ORANGE FROSTING
2022-04-25 Instructions. Preheat oven to 350 degrees F. Prepare cupcake pans by placing cupcake liners in the tins. In a large bowl mix together, cake mix, orange juice, eggs, cooled melted butter and orange extract. Mix well, but don’t over mix. (Do not follow instructions on the back of the cake mix box.)
From noblepig.com


ORANGE CUPCAKES | BAKING MAD
Method. Reviews (6) Step 1: Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases. Step 2: Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange extract and orange zest.
From bakingmad.com


ORANGE CUPCAKES - COOKING WITH MY KIDS
2021-04-22 Bake the orange cupcakes for 16-20 minutes. They’re ready when they have risen and turned a nice golden brown colour. A skewer or sharp knife inserted in the middle should come out clean. Remove them from the oven and leave them to cool in the tin for a few minutes, then put them on a wire rack to cool completely.
From cookingwithmykids.co.uk


CHOCOLATE ORANGE CUPCAKES - SALT & BAKER
2021-12-15 Line a cupcake pan with cupcake liners, set aside. In a medium bowl whisk the flour, cocoa, baking soda, baking powder, salt. In the bowl of a stand mixer fitted with the paddle attachment mix the sugar and oil for 1 minute or until well combined. Add the vanilla, eggs, milk, orange zest, and orange juice.
From saltandbaker.com


ORANGE CREAMSICLE CUPCAKES - COOKING CLASSY
2012-12-27 Instructions. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
From cookingclassy.com


CHOCOLATE ORANGE CUPCAKES - CELEBRATING SWEETS
2019-10-28 Combine flour, baking soda and salt. In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined. Add sugar, sour cream, eggs, oil, vanilla extract, orange extract, and orange zest to the chocolate mixture. Whisk in the flour mixture. Transfer to a 12-cup muffin tin.
From celebratingsweets.com


ORANGE CUPCAKES RECIPES | GOODTO
2021-05-20 Method. Preheat the oven to 170 °C/325 ° F/Gas Mark 3 and line the tray with 10 muffin cases.; Cream the butter and sugar together until pale and fluffy. Add the eggs and beat again. Add the vanilla and orange zest and juice and beat.
From goodto.com


EGGLESS ORANGE CUPCAKES ( BEST ORANGE CUPCAKES) - RUCHISKITCHEN
2022-05-10 How to Make the Best Eggless Orange Cupcakes. Prep-up — Preheat your oven to 350°F and line a 12-cup muffin tray with paper liners. Combine dry ingredients — In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Sift …
From ruchiskitchen.com


ORANGE CUPCAKES/ HOW TO MAKE EASY ORANGE CUPCAKES
2021-07-09 Preheat oven to 180 C . Bake it for 15 to 17 minutes or until inserted tooth pick comes out clean. I baked in microwave convection oven and it took exactly 17 minutes to bake. Remove from cake tin and let it cool completely before frosting. Every oven is different, so have an eye after 15 minutes.
From platetopalateblog.com


TERRY'S CHOCOLATE ORANGE CUPCAKES! - JANE'S PATISSERIE
2015-06-25 Cupcakes. Preheat your oven to 180C/160C Fan and line a muffin tray with cases. Chop up your Chocolate Orange if you haven’t done so already! Beat the Butter and Caster Sugar together until smooth and fluffy, I beat mine for 2 minutes. Add the Self-Raising Flour, Cocoa Powder & Eggs and beat again.
From janespatisserie.com


10 BEST ORANGE CUPCAKES WITH CAKE MIX RECIPES | YUMMLY
2022-07-09 Cake Mix Cookies and Cream Cupcakes Watch Learn Eat. powdered sugar, white cake mix, vanilla, milk, chocolate sandwich cookies and 1 more. Orange Burst Crinkle Cookies-Made with Cake Mix! Savvy Saving Couple. white cake mix, Orange, powdered sugar, food gel, egg, whipped topping.
From yummly.com


136 EASY AND TASTY ORANGE CUPCAKES RECIPES BY HOME COOKS
unfrosted cupcakes, any kind you like - I've linked some of my free-from recipes below. It's easiest to follow a 2 dozen recipe but fill 26 cases with the batter instead of 24 • icing sugar / powdered sugar • gold foil wrapped Stork margarine block, softened (dairy & soy-free) • orange food colouring gel • green food colouring gel • black food colouring gel • vanilla extract or ...
From cookpad.com


CHOCOLATE ORANGE CUPCAKES - I AM BAKER
2020-08-14 First, preheat the oven to 350°F and line a muffin tin with liners. Next, in a large bowl, mix together the chocolate cake mix, eggs, oil, and cup of water (just regular water, not the water you simmered the orange). Then, add the pureed orange to the mix. Pour the mixture into the lined muffin tin, filling about 3/4 of the way full.
From iambaker.net


ORANGE CUPCAKES RECIPE | MYRECIPES
Combine 1 1/2 cups flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Combine dates and pecans; dredge in remaining 1/2 cup flour, and fold into batter. Step 3. Spoon batter into greased muffin pans, filling only two-thirds full. Bake at 375° for 12 to 14 minutes or until ...
From myrecipes.com


CHOCOLATE ORANGE CUPCAKES - COOKIE DOUGH DIARIES
2021-05-17 STEP FOUR: Pour the batter into the cupcake liners, filling them ⅔ of the way full. Bake at 350 ° F for 15 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean. STEP FIVE: While the cupcakes are cooling, make the buttercream. Use a mixer to beat the butter and shortening together.
From thecookiedoughdiaries.com


ORANGE CUPCAKES WITH ORANGE BUTTERCREAM FROSTING
2020-02-10 Instructions. Preheat your oven to 350 degrees. Prepare two cupcake pans with your desired cupcake liners. In a stand mixer, combine the cake mix, pudding mix, yogurt, oil, eggs, vanilla, and water. Fill each of the cupcake wells about 2/3 of …
From courtneyssweets.com


THESE PUMPKIN SPICE CUPCAKES ARE PERFECT POST TURKEY DINNER
2022-07-23 Search query. Sign in. Mail
From ca.news.yahoo.com


10 BEST ORANGE CUPCAKES WITH ORANGE JUICE RECIPES | YUMMLY
2022-06-30 Orange Juice Bread Butter With A Side Of Bread. orange juice, powdered sugar, orange juice, sugar, melted butter and 9 more.
From yummly.com


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