Orange Date Cupcakes Recipe

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Orange Date Cupcakes Recipe
Orange Date Cupcakes Recipe photo by Taste of Home
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Orange Date Cupcakes Recipe

Read Reviews
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The perfect pairing of oranges and dates is made even better with this silky smooth cream cheese frosting. For an added touch, decorate each cupcake with a jellied orange slice. —Lynn Hollingsworth, Ada, Oklahoma
Recommended: 13 Fun Rainbow Treats
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon orange extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chopped dates
  • 4 teaspoons grated orange peel
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon orange extract
  • 2 to 3 teaspoons milk

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in dates and orange peel.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and extract; beat until smooth. Add enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Orange Date Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p3/2/09

Nutritional Facts

1 each: 233 calories, 8g fat (3g saturated fat), 30mg cholesterol, 151mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon orange extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chopped dates
  • 4 teaspoons grated orange peel
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon orange extract
  • 2 to 3 teaspoons milk
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in dates and orange peel.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and extract; beat until smooth. Add enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Orange Date Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p3/2/09

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Reviews forOrange Date Cupcakes

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MY REVIEW
tayloro1 User ID: 5153094 182942
Reviewed May. 25, 2010

"They were very moist, the grand kids really enjoyed them. next I will try the Orange Date Cupcakes."

MY REVIEW
gdsanich User ID: 102095 120391
Reviewed Mar. 9, 2009

"I wasnt too sure about these the day I made them, but the next day they were great. They were not overly sweet which I liked. My whole familey liked them."

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