These delightful cupcakes are full of orange flavor, especially from the orange-flecked icing. Take the time to grate fresh orange zest—it’s worth it.
1 1/2 cups sugar
1/4 cup brown sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
2/3 cup orange juice
3/4 cup (1 1/2 sticks) butter, melted and cooled, divided use
1 teaspoon vanilla extract
3 cups powdered sugar
2 large oranges
1. Cupcakes Preheat oven to 350 degrees and line muffin pans with 24 paper liners.
2. In a large bowl, mix together sugar, brown sugar, flour, baking powder and salt. Beat in eggs, milk, orange juice, ½ cup melted butter and vanilla until smooth.
3. Divide batter among prepared liners, filling about halfway. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then remove to a wire rack to cool completely.
4. Icing Place the powdered sugar in a bowl. Zest the oranges and add to the sugar. Halve the oranges and juice to get 1/4 to 1/3 cup juice, removing seeds. Add juice and remaining 1/4 cup melted butter to the sugar and whisk ingredients until completely blended and smooth. Dip cupcakes in icing and return to wire rack until set.
Makes 24 cupcakes.