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Orange Dream Mini Cupcakes

 Orange Dream Mini Cupcakes
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
48 ServingsPrep: 1 hour Bake: 15 min. + cooling

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 King Arthur Unbleached 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

  • 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

2 of 2

Orange Dream Mini Cupcakes (continued)

Directions (continued)

  • buttermilk, beating well after each addition.
  • 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.
  • For buttercream, in a large bowl, beat butter and salt until creamy.
  • Gradually beat in confectioners' sugar, milk and vanilla until
  • smooth.
  • 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.