Orange Cupcakes with Candied Oranges

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Random recipe I came up with the other night because I had left over oranges and had no idea what to do with them! The candied oranges give the cupcakes a little extra fresh orange flavor.

Submitted by Meditating Baker
Published on March 14, 2015
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

  • CUPCAKES:

  • 2 cups flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 cup butter, softened

  • 3/4 cup white sugar

  • 2 eggs

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 2 teaspoons orange zest

  • 1 regular sized orange

  • ICING

  • 3 ounces cream cheese

  • 2 tablespoons butter, softened

  • 1 teaspoon orange zest

  • 2 tablespoons fresh orange juice

  • 2 1/2 cups powdered sugar

  • 1 drop orange food coloring

  • CANDIED ORANGES

  • 1 1/2 cup water

  • 1/2 cup white sugar

  • 1 drop food coloring

  • 1 navel oranges, cut in half and sliced

Directions

  1. CUPCAKES

  2. Preheat oven to 375F, line cupcake tins with liners or grease liberally with butter.

  3. Cream butter and sugar until light, add eggs, one at a time, beating well after each.

  4. Add flour (mixed with salt and baking powder) alternately with milk, beat well. Add vanilla and mix.

  5. Add 2 teaspoons orange zest and orange juice from 1/2 an orange.

  6. Divide evenly among cups, bake for 18-25 minutes.

  7. ICING

  8. Beat cream cheese, butter, orange zest and orange juice until creamy. Beat in powdered sugar until blended and smooth with no lumps. Add food coloring until pastel orange color.

  9. Refrigerate for 30 minutes

  10. Ice cupcakes when cooled.

  11. CANDIED ORANGES

  12. In a medium skillet, combine water and sugar, bring to a boil. Add orange slices and cook over moderate heat, turn them occasionally. Cook about 20-25 minutes until slightly see-through. Take out of pan and set on a plate to cool. Meanwhile, bring water and sugar mixture to a boil once again, add one drop food coloring and continue to cook until thicker syrup forms. Place one orange slice per cupcake and drizzle with orange syrup.

Cook’s Note

  • Food coloring optional, do not add to cupcakes for a more natural, fresh orange look.