Name: Orange Dream Mini Cupcakes
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 1 tablespoon grated orange zest -; 1 tablespoon orange juice -; 1/2 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1-1/2 teaspoons baking powder -; 1/4 teaspoon salt -; 1/2 cup buttermilk -; BUTTERCREAM FROSTING: -; 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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Orange Dream Mini Cupcakes

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 1 tablespoon grated orange zest -

5. 1 tablespoon orange juice -

6. 1/2 teaspoon vanilla extract -

7. 1-1/2 cups all-purpose flour -

8. 1-1/2 teaspoons baking powder -

9. 1/4 teaspoon salt -

10. 1/2 cup buttermilk -

11. BUTTERCREAM FROSTING: -

12. 1/2 cup butter, softened -

13. 1/4 teaspoon salt -

14. 2 cups confectioners' sugar -

15. 2 tablespoons 2% milk -

16. 1-1/2 teaspoons vanilla extract -

17. 1/2 cup orange marmalade -

How to cook deliciously - Orange Dream Mini Cupcakes

1. Stage

Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Stage

Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.

3. Stage

For buttercream frosting, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.

4. Stage

Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavities with marmalade. Pipe or spread buttercream frosting over tops.