The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
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
Directions
- 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.
- 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.
- For buttercream frosting, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
- 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.
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