This recipe is a revisit of Trish’s Orange Cake Recipe, but with minor edits to make them into cupcakes (or muffins if you prefer). They really don’t need to be frosted.
Orange cake is something you never knew you loved. I promise. Whether you make the original bundt version or these cupcakes, you’ll be happy you did.
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon salt
1 tablespoon vanilla
2 eggs, room temperature
zest and juice of 2 oranges – one full cup of liquid
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
Preaheat oven to 350 degrees. Zest and juice oranges, set aside. In a large mixing bowl cream together butter, sugar and salt. Add in vanilla and incorporate well. Then add eggs, one at a time, making sure each is well combined before combining the next one. In a small bowl, sift together flour, baking powder and baking soda. Working in 3 parts, and alternating and scraping down sides of bowl in between additions, add flour mixture and orange zest/juice as follows: 1/3 flour mixture, 1/2 juice, 1/3 flour mixture, 1/2 juice and finally 1/3 flour mixture. Mix on medium speed for 2 minutes. Spoon batter into cupcake papers or tins until 2/3 full (butter and flour tins if not using cupcake papers). Bake for 18 minutes or until an toothpick inserted into the center comes out clean. Let cool 10 minutes before serving. Makes 24 cupcakes.