Description
A cupcake for when you’re missing summer!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs
- ⅔ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 orange, peeled and sliced
- ½ cup orange juice
- 2 teaspoons cornstarch
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
- Whisk flour
- baking powder
- and salt together in a medium bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs
- one at a time
- then add milk
- vanilla extract
- and orange extract slowly.
- Pour batter evenly into the prepared tin.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean
- 20 to 25 minutes. Remove from the oven and let cool completely.
- Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
- Combine orange
- orange juice
- cornstarch
- and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer
- stirring every few seconds
- for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 12