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–+ servings
Orange Cupcake Delight

Orange Cupcake Delight

Brighten your day with these Orange Cupcake Delights! Soft, citrusy, and easy to make, they’re perfect for any occasion. Try this irresistible recipe today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g all-purpose flour
  • 100 g granulated sugar
  • 1 sachet baking powder (about 10 g)
  • 2 large eggs
  • 100 ml fresh orange juice
  • zest of 1 untreated orange
  • 100 g melted butter
  • a pinch salt
  • 100 g powdered sugar for glaze
  • 2-3 tablespoons fresh orange juice for glaze

Equipment

  • Mixing bowls
  • Whisk
  • Silicone spatula
  • Muffin tin
  • Grater for zest

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
  3. In another bowl, beat the eggs with the orange juice, zest, and melted butter until smooth.
  4. Slowly pour the wet ingredients into the dry ones, stirring gently until the batter is just combined; be careful not to overmix.
  5. Divide the batter evenly among 12 muffin cups, either greased or lined with paper cases.
  6. Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool on a wire rack before adding the glaze.
  8. To make the glaze, mix powdered sugar with orange juice until smooth, adjusting consistency as desired.
  9. Drizzle the glaze over the cooled cupcakes and let it set before serving.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 100mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Use room-temperature eggs for a smoother batter. Fresh orange juice enhances flavor, but bottled can be used in a pinch. For a dairy-free version, substitute melted butter with coconut oil. Store in an airtight container at room temperature for up to two days, or in the fridge for five days. To freeze, wrap each cupcake in plastic wrap and store in a freezer-safe bag for up to three months. Don't skip the glaze; it enhances the flavor and appearance of the cupcakes!
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