Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh orange juice
- 1 tbsp orange zest
- ½ cup buttermilk
Instructions
- Preheat Oven & Prepare Muffin Tin
- Preheat oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Flavoring
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract, orange juice, and orange zest.
- Combine Wet & Dry Ingredients
- Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.
- Bake
- Divide batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
- Frost & Serve
- Frost with your favorite orange buttercream or cream cheese frosting. Enjoy!
Would you like a frosting recipe to go with it? 😊