Orange Cupcakes
📜 Collection: JC | ✍️ Attribution: Unknown | 📂 Category: Desserts A quick and tender orange cupcake with a bright citrus flavor, made using a simple muffin-style mixing method and fresh orange juice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 14-20 cupcakes |
🔪 Key Equipment
- Muffin tins
- Large mixing bowl
- Separate bowl
- Wire whisk
- Wooden skewer
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/3 cups | Cake Flour | Sifted |
| 2 teaspoons | Baking Powder | None |
| 1/2 teaspoon | Salt | None |
| 3/4 cup | Sugar | None |
| 1 | Egg | Large, lightly beaten |
| 1/3 cup | Shortening | Softened |
| 1/3 cup | Evaporated Milk | None |
| 1/3 cup | Orange Juice | Fresh |
| 1 Tbsp | Orange Rind | Grated, to taste |
Instructions
Step 1: Prepare Batter
- Preheat oven to 350°F. Grease or line muffin tins.
- In a large bowl, sift together the 1 1/3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 3/4 cup sugar. Make a well in the center of the dry ingredients.
Step 2: Combine Wet Ingredients
- In a separate bowl, lightly beat the 1 egg. Whisk in the 1/3 cup shortening, 1/3 cup evaporated milk, 1/3 cup orange juice, and 1 tablespoon grated orange rind.
- Pour the wet ingredients all at once into the well of the dry ingredients.
- Stir until just combined, then beat for 1 minute until the batter is smooth.
Step 3: Bake and Cool
- Fill the prepared muffin tins about two-thirds full with batter.
- Bake for 15 to 25 minutes until a wooden skewer inserted into the center comes out clean and they are fragrant.
- Let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store cooled cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
