Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 2 cups granulated sugar

  3. 1/2 tsp each baking powder, baking soda and salt

  4. 3 large eggs

  5. 2 Tbsp grated orange zest

  6. 2 tsp vanilla extract

  7. 3/4 cup vegetable oil

  8. 1 cup buttermilk Orange Cream Frosting

  9. 1 brick (8 oz) cream cheese, softened

  10. 1 tsp vanilla extract

  11. 2 tsp grated orange zest

  12. 1 1/2 cups confectioners' sugar Orange paste food color Garnish: strips of orange peel

Instructions Jump to Ingredients ↑

  1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.

  2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.

  3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

  4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.

  5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

  6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.

  7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.


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