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Orange Dream Mini Cupcakes Recipe

Orange Dream Mini Cupcakes Recipe

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
TOTAL TIME: Prep: 1 hour Bake: 15 min. + cooling YIELD:48 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated orange peel
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • BUTTERCREAM:
  • 1/2 cup butter, softened
  • 1/4 teaspoon salt
  • 2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup orange marmalade

Directions

  • 1. Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Fill prepared cups two-thirds full. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 5 minutes before removing to wire racks to cool completely.
  • 3. For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
  • 4. Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops. Yield: 4 dozen.

Nutritional Facts

1 mini cupcake equals 96 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 72 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.