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Orange Rosemary Cupcakes

Orange Rosemary Cupcakes

Cupcakes are the ideal way to indulge your love of cakes and fine desserts on a smaller scale. They’re easily shared and gifted, and saved for the next day’s lunch or tea break. This recipe delivers a luscious orange flavor lit up with fresh rosemary for an aromatic and delicious combination.
Course Dessert
Cuisine American

Ingredients
  

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup golden brown sugar packed
  • 1/3 cup granulated Sugar
  • 1 orange zest & juice
  • 5 teaspoons fresh rosemary finely minced
  • 1/4 cup sour cream
  • 1 teaspoon Cointreau
  • 3/4 cup unsalted butter
  • 2 eggs

Frosting

  • 1/4 cup butter softened
  • 1 orange zest & juice
  • 3 cups powdered sugar
  • 2 tablespoons whipping cream

Instructions
 

Cupcakes

  • Preheat the oven to 350°F. Prepare two muffin tins (16 muffins in total) with paper liners.
  • Measure the flour, cornstarch, salt, baking powder and baking soda into a bowl. Sift together loosely to blend.
  • In a second, smaller bowl, add the sugars, orange zest and rosemary. Use the back of your spoon to blend the zest and rosemary into the sugars, aiming for an even distribution.
  • Blend the orange juice, yogurt, and Cointreau into a pourable cup.
  • Add the butter to a mixing bowl, and beat until it’s fluffy in texture, or about 2 to 3 minutes. Add the orange/sugar mixture, and continue to beat until fully blended. It should be pale and creamy textured.
  • Beat in the eggs one at a time until the batter is thoroughly blended.
  • Now, add about a third of the dry flour mixture to the mixing bowl. Blend until it’s only just incorporated into the mix.
  • Add about half of the orange juice/yogurt mixture, and blend again until just combined.
  • Repeat, alternating the wet and dry ingredients, until all are fully incorporated – but be careful not to overmix.
  • Fill the muffin cups about two-third of the way full.
  • Bake in the oven about 18 to 20 minutes. The tops should be golden brown, and a clean knife inserted in the middle should come out clean.
  • Let the cupcakes cool for about 5 minutes before transferring to a platter and frosting.

Frosting

  • Beat the butter in a mixing bowl until creamy in texture, or about 5 to 7 minutes (faster if it’s an electric mixer).
  • Blend in the orange zest and juice.
  • Now add the powdered sugar little by little, until it’s been fully incorporated.
  • Beat in the whipping cream a little at a time, blending until he frosting is smooth and easy to spread.
  • Divide evenly between the cupcakes and spread over the tops.

Notes

Note: You can substitute 1/2 teaspoon of orange extract for the Cointreau.
Keyword Oranges
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