Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup fresh orange juice
- Zest of 1 orange
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Orange food coloring (optional)
- Frosting of your choice (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one by one, mixing well.
- Mix in the fresh orange juice, orange zest, and vanilla extract.
- Gradually add in the flour, baking powder, baking soda, and salt until just combined.
- If desired, add a few drops of orange food coloring for extra vibrance.
- Pour the batter into cupcake liners, filling them about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- Prepare the frosting and frost each cupcake once cooled. Decorate with sprinkles or edible glitter as desired.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- For gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend.
- Add a splash of orange extract for more flavor.
- These cupcakes can be frozen for up to 3 months; frost just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg