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Golden Orange Cupcakes Recipe

Golden Orange Cupcakes Recipe photo by Taste of Home

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Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. —Helen Hassler, Denver, Pennsylvania

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Golden Orange Cupcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 15 Servings

20 20 40

Ingredients

1/2 cup shortening
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup water
1/3 cup orange juice
Orange Buttercream Frosting or frosting of your choice

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 15 cupcakes.

Nutritional Facts 1 serving (1 each) equals 197 calories, 8 g fat (2 g saturated fat), 57 mg cholesterol, 108 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.

Originally published as Golden Orange Cupcakes in Country Woman January/February 2007, p35

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Reviews for Golden Orange Cupcakes

Golden Orange Cupcakes

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Reviewed on Feb. 05, 2013 by blonderancher

The cupcakes were wonderful! I made these for my daughters baby shower, everyone loved the citrus tang and aroma.

Reviewed on Feb. 04, 2013 by mamaDJ

My kids really liked these.

Reviewed on Feb. 04, 2013 by GrammyMJ

This is a great recipe, but a bit dry. So, if you put a dish with some water in the oven with it, the water makes them moist and yummy!

Reviewed on Jan. 19, 2013 by MissedMe

Very simple to make. Great tasting. I made this recipe almost exactly to the recipe here. The only thing I did differently was add two more teaspoons of orange juice to the batter.

Reviewed on Jan. 09, 2013 by lisam5305

Oh my gracious. These are some of the best cupcakes I have ever made. I made the following modifications: I used coconut oil in place of shortening, I used 2 large eggs in place of the 4 egg yolks, and I used 2/3 cup fresh squeezed orange juice instead of water. Just a little tip for a burst of flavor: brush the top of your baked cupcakes with a bit of the orange juice. :) These were absolutely wonderful, thank you so much for sharing!!

Reviewed on Sep. 03, 2011 by heatherhortontasteofhome

thanks

Reviewed on Oct. 23, 2009 by grniys

This is a very good recipe. I did change it up a bit. Instead of using 4 egg yolks I used 2 whole eggs, and I did not have orange extract. Instead I used a bit of extra vanilla extract to enhance the vanilla flavor. Rather than using 1/3 cup of water I just used more orange juice and added a dab more water while I was mixing. Oh, and I didn't have cake flour so I used all purpose (not sure what the difference is). The cupcakes turned out moist and fluffy and delicious. I will certainly make these again!