Orange Dream Mini Cupcakes
TOTAL TIME: Prep: 1 hour Bake: 15 min. + cooling
YIELD: 4 dozen.
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1 tablespoon grated orange zest
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1 tablespoon orange juice
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1/2 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup buttermilk
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BUTTERCREAM:
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1/2 cup butter, softened
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1/4 teaspoon salt
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2 cups confectioners' sugar
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2 tablespoons 2% milk
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1-1/2 teaspoons vanilla extract
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1/2 cup orange marmalade
Directions
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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, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, 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.
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2.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
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3.
For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
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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.
Nutrition Facts
1 mini cupcake (calculated without colored sugar): 96 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 1g protein.
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