Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups (188g) all-purpose flour, (sifted)
- 1 tbsp. orange zest
- 2 tsp. McCormick® orange extract (optional)
- 2 tbsp. fresh squeezed orange juice, (divided)
- 1 tsp. pure vanilla extract
- 1/2 cups (115g) whole milk, (room temperature)
- 3 large eggs, (room temperature)
- 1 cup (200g) granulated sugar
- 1/2 cup (1 stick or 113 g) unsalted butter, (room temperature)
- 1/4 tsp. coarse salt
- 1 tsp. baking powder
- 1 drop orange food coloring, (or one small drop red + yellow)
Instruction
- Heat oven to 350°F. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 1 tablespoon of orange juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in orange zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 16 to 20 minutes.
- Transfer muffin tin to a wire rack.
- Use pastry brush to brush remaining orange juice over the top of the cupcake.
- Let cupcakes cool completely and dry before topping with Whipped Vanilla frosting.
