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Golden Orange Cupcakes

 Golden Orange Cupcakes
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
15 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1/2 cup shortening
  • 1 cup sugar
  • 4 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Golden Orange Cupcakes (continued)

Directions (continued)

  • 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.