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Categories:
flour baking powder baking soda milk orange juice butter sugar orange zest eggs vanilla _____ Frosting sugar butter vanilla
Viewed: 53 - Published at: 3 years agoIngredients
- FOR THE CUPCAKES:
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1/2 cups Milk
- 1/2 cups Orange Juice
- 1/2 cups Unsalted Butter
- 1 cup Granulated Sugar
- 1 Tablespoon Orange Zest, Roughly 1 Large Orange Zested
- 3 whole Large Eggs, Room Temperature
- 1 teaspoon Pure Vanilla Extract
- _____
- FOR THE FROSTING:
- 1 pound Powdered Sugar
- 1/2 cups Salted Butter
- 1-1/2 teaspoon Pure Vanilla Extract
- 4 Tablespoons Half-and-half
Method
- Preheat your oven to 350°F.
- Line muffin tins with 18 cupcake liners. Sift the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Combine the milk and orange juice in a measuring cup and set aside. Cream the unsalted butter, sugar, and zest in a large bowl until fluffy. Add the eggs one at a time, combining well after each addition. Mix in the vanilla. Next, add the milk/orange juice mixture and the flour mixture, alternately, starting and ending with the flour mixture. Evenly scoop the batter into the pre-lined muffin tins. Bake for 15-18 minutes, or until a toothpick comes out clean when inserted into the cupcakes. Cool completely. Makes 18 cupcakes.
- For the frosting, combine the sifted powdered sugar, salted butter, vanilla, and half of the half-and-half in a large bowl. Mix until almost combined. Add the rest of the half-and-half and combine well. Frosts 18-24 cupcakes. If you feel the frosting is too sweet, just add a pinch of salt to balance out the sweetness.
- Decorate with orange sprinkles and/or white pearl nonpareils after frosting your cupcakes.
- Enjoy!
