Orange Lemon Cupcakes
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 14.37
- Health score: 1.00
- Weight Watcher points: 19.00
Summary
The recipe Orange Lemon Cupcakes is ready in roughly roughly 45 minutes and is definitely an awesome lacto ovo vegetarian option for lovers of American food. This dessert has 411 calories, 6g of protein, and 24g of fat per serving. This recipe serves 12 and costs 85 cents per serving. 1 person found this recipe to be tasty and satisfying. This recipe from leascooking.blogspot.com requires orange zest, baking soda, it' best to refrigerate cream, and cool whip at room temp. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Glazed Lemon & Orange Cupcakes, Lemon Verbena Vegan Cupcakes with Orange-Almond “Buttercream” Frosting, and Sorghum Cupcakes with Orange Whiskey Whipped Cream – Wild West Cupcakes.
Ingredients
butter0.75 cup
sugar1 cup
eggs2 large
egg yolk1 large
vanilla extract2 teaspoons
kefir0.5 cup
flour1.5 cups
baking powder1.25 teaspoon- baking soda0.25 teaspoon
salt0.25 teaspoon
orange zest1- butter1 stick
condensed milk0.5 can
cool whip at room temp8 oz
juice of orange1
juice of lemon0.5
in a bowl2- mix in eggs and egg yolk one at a time1 serving
add vanilla1 serving- orange zest1 serving
- add some flour to the batter then add half of the kefir1 serving
- orange zest1 serving
it' best to refrigerate cream1 serving- whip butter using a paddle attachment1 serving
- add cool whip; mix1 serving
while mixing add orange and lemon1 serving
Instructions
Step 1
Orange and cream is such a blissfully fresh and excitingly delicious flavor combination. It's one of my favorite combinations. Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again! A definite crowd-pleasing recipe. I made these for a baby shower.
Ingredients
Step 1
/4 cup (1 1/2 sticks) butter, softened
Step 2
cup sugar
Step 3
large eggs
Step 4
large egg yolk
Step 5
teaspoons of Vanilla extract
Step 6
/2 cup of Kefir (Its different than buttermilk, but buttermilk works too)
Step 7
1/2 cups all-purpose flour
Step 8
1/4 teaspoon baking powder
Step 9
/4 teaspoon baking soda
Step 10
/4 teaspoon salt
Step 11
Zest from 1 orange
Step 12
Frosting Cream
Step 1
stick (110 gr) unsalted butter (room temp)
Step 2
/2 can sweetened condensed milk
Step 3
oz cool whip (slivki) at room temp
Step 4
med-small orange, juiced
Step 5
/2 small lemon, juiced
Step 6
Preheat oven to 350 F.
Step 7
I made a double portion of cupcakes.
Step 8
Add softened butter to the mixing bowl.
Step 9
In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed.
Step 10
Mix in eggs and egg yolk one at a time.
Step 11
Add vanilla.
Step 12
Zest the orange.
Step 13
Put all the dry ingredients together.
Step 14
Add some flour to the batter then add half of the kefir, mix.
Step 15
Then add the rest.
Step 16
Mix well.
Step 17
Add orange zest.
Step 18
Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway.
Step 19
Bake for about 15-20 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs. Don’t over bake! It makes 12-18 cupcakes
Cream
Step 1
It' best to refrigerate cream for a few hrs. I made it the night before and it was perfect.
Step 2
Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.
Step 3
Add cool whip; mix.
Step 4
While mixing add juiced orange and lemon.
Step 5
Enjoy!!!
Step 6
The cake was made by the hostess, Natasha.
Categories
Cuisines: American
Dish Types: dessert
Diets: lacto ovo vegetarian