Citrus Dream Cupcakes
Indulge in these light and fluffy Citrus Dream Cupcakes that burst with vibrant orange flavor in every bite. Each cupcake is infused with freshly grated orange rind and juice, making them both refreshing and delightful. With a simple glaze that replaces the traditional thick frosting, you can enjoy the sweet citrus essence without feeling weighed down. Perfect for any occasion, these cupcakes are sure to be a crowd-pleaser and bring a sunny brightness to your dessert table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
grated orange rind
1 1/2 teaspoons
fresh orange juice
1/4 cup
butter, melted
3 tablespoons (Melted)
vanilla extract
1 teaspoon
orange extract or flavoring
1/2 teaspoon
egg yolk
1
sifted cake flour
1 cup (Sifted)
sugar, divided
2/3 cup
baking powder
1 1/2 teaspoons
salt
1/8 teaspoon
egg whites
4 (At room temperature)
cream of tartar
1/8 teaspoon
powdered sugar
1 cup
orange juice for glaze
1/3 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
2
In a medium bowl, combine the grated orange rind, fresh orange juice, melted butter, vanilla extract, orange extract (or flavoring), and egg yolk. Mix well and set aside.
3
In a large mixing bowl, whisk together the sifted cake flour, 1/3 cup of sugar, baking powder, and salt until well combined.
4
Add the orange juice mixture to the dry ingredients and beat at low speed with an electric mixer until the batter is smooth. Set aside.
5
In a separate bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until foamy.
6
Gradually add the remaining 1/3 cup sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
7
Gently fold a quarter of the egg white mixture into the orange batter to lighten it before carefully folding in the remaining egg whites until no white streaks remain.
8
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
9
Bake in the preheated oven for approximately 19 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
10
Once baked, remove the cupcakes from the pan and allow them to cool on a wire rack set over wax paper.
11
To prepare the glaze, mix the powdered sugar with 1/3 cup of orange juice in a small bowl until you achieve a smooth consistency, adjusting with more sugar or juice as needed.
12
Spread the glaze thinly over the cooled cupcakes, letting it drip slightly over the edges for a beautiful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What flavor are the Citrus Dream Cupcakes?
The cupcakes feature a vibrant orange flavor derived from freshly grated orange rind and orange juice.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
What type of flour is used in this recipe?
The recipe calls for 1 cup of sifted cake flour.
How much orange rind is needed?
You will need 1 1/2 teaspoons of grated orange rind.
How much orange juice is used in the batter?
The batter requires 1/4 cup of fresh orange juice.
What kind of fat is used in the cupcakes?
The recipe uses 3 tablespoons of melted butter.
Does the recipe include vanilla extract?
Yes, it uses 1 teaspoon of vanilla extract.
Is orange extract required?
Yes, 1/2 teaspoon of orange extract or flavoring is used to enhance the citrus taste.
How many egg yolks are needed?
This recipe requires 1 egg yolk for the liquid mixture.
How much sugar is added to the batter?
A total of 2/3 cup of sugar is used, divided into two 1/3 cup portions.
How much baking powder is used?
The recipe calls for 1 1/2 teaspoons of baking powder.
How much salt is included?
The recipe includes 1/8 teaspoon of salt.
How many egg whites are required?
You will need 4 egg whites at room temperature.
What is the purpose of the cream of tartar?
1/8 teaspoon of cream of tartar is used to help the egg whites reach stiff peaks.
How should the muffin pan be prepared?
The muffin pan should be lined with paper liners.
How do I mix the dry ingredients?
Whisk together the sifted cake flour, 1/3 cup of sugar, baking powder, and salt in a large bowl.
How should the egg whites be beaten?
Beat the egg whites and cream of tartar on high speed until foamy, then gradually add sugar until stiff peaks form.
How do I incorporate the egg whites into the batter?
Gently fold a quarter of the egg whites to lighten the batter, then carefully fold in the rest until no white streaks remain.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with batter.
How long should the cupcakes bake?
Bake for approximately 19 minutes.
How do I know when the cupcakes are done?
The tops should be lightly browned and a toothpick inserted into the center should come out clean.
Where should the cupcakes cool?
Cool them on a wire rack set over wax paper.
What is used for the glaze?
The glaze is made from 1 cup of powdered sugar and 1/3 cup of orange juice.
How do I prepare the glaze?
Mix the powdered sugar and orange juice until smooth, adjusting with more sugar or juice as needed.
When should the glaze be applied?
Spread the glaze thinly over the cupcakes once they have cooled.
What is the texture of these cupcakes?
These cupcakes are described as light and fluffy.
How many total ingredients are in this recipe?
There are 14 ingredients in total.
What is the finish of the glaze?
The glaze should be spread thinly so it drips slightly over the edges.
Are these cupcakes suitable for special occasions?
Yes, they are described as perfect for any occasion and a crowd-pleaser for dessert tables.
Does the recipe use frosting?
No, it uses a simple citrus glaze instead of traditional thick frosting.