Eggless Orange Cupcakes
Light and tender, with the melt-in-your-mouth kind of texture, these Eggless Orange Cupcakes, little cups of blissfulness are deceptively easy to bake. Made from scratch, this cupcake recipe is an excellent indulgence for all orange flavor lovers!
Servings: 12 SERVINGS
Calories: 198kcal
Ingredients
DRY INGREDIENTS
- 1½ cups All purpose flour (see substitute above)
- ¼ cup Cornstarch
- 1 teaspoon Baking powder
- ¼ teaspoon Baking Soda
- A pinch of Salt
WET INGREDIENTS
FROSTING
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tray with paper liners. Spray the paper liners with cooking spray as this will ensure that your cupcakes won’t stick to the cupcake liners.
- In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
- Sift the ingredients well. Set aside.
- In the bowl of your mixer, add the softened butter, and whisk on medium speed for 1-2 minutes, or until the butter resembles a pale yellow paste.
- Add sugar.
- Mix butter and sugar together on a moderately high speed until well blended, fluffy, and light.
- Scrape the bottom and sides of the mixing bowl with a spatula to make sure everything is thoroughly blended.
- Now mix in the milk.
- Add orange juice, orange zest, extract, and vinegar.
- Once the wet ingredients are well blended, it’s time to add dry ingredients. Add the flour mixture and blend on low until all the ingredients are well incorporated.
- Keep scraping the sides of the bowl as you mix.
- Using an ice cream scoop, scoop the eggless orange muffin batter into the prepared muffin tin.
- Make sure to fill each liner about 2/3 full. Release the air bubbles from the batter — Tap your cupcake pan a couple of times on the counter before putting it in the oven. This will bring any trapped air bubbles to the surface and ensure the cake’s smooth finish.
- Bake the eggless orange cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Resting time for cupcakes — Once they are baked and out of the oven, let them cool for 8- 10 minutes in the pan. Once the resting time has elapsed, remove them from the pan and cool them on a cooling rack.
- You can enjoy these cupcakes as is or take them up a notch by decorating them with a whipped cream frosting.
- Combine the heavy whipping cream, powdered sugar, and cream of tartar into a large mixing bowl and whisk until stiff peaks form.
- Prepare a piping bag, fill it with the whipped cream frosting and frost the delicious eggless orange cupcakes. Divide the topping in half, add orange food color to one half, and pipe using WILTON STAR TIP.
Video
Notes
Frequently Asked Questions
How can I store my Eggless Orange Cupcakes? Proper storing is essential to keep the cupcakes fresh for a longer duration. They dry out faster if not stored correctly. They stay fresh overnight when kept covered on the counter. Store the frosted cupcakes covered with a cake dome with a heavy glass lid. But the cupcakes with cream-based frosting last better under refrigeration. The cupcakes without frosting are easier to store in an airtight container when they are completely cooled. They will last for 5 days under such storage. All you have to do is cover the unfrosted cupcakes with a cling wrap and store them. How should I serve the Eggless Orange Cupcakes? If you store your cupcakes in the fridge, they need to be placed on the counter for about 20m minutes before you want to serve them. The cold cupcakes do not taste pleasant but feel dry because their butter has firmed up in the fridge. It is best to let them come to room temperature and let the butter soften up. Alternately, you may consider warming them up (the ones that are without frosting on) before serving.Nutrition
Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 34mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg