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Orange Almond Easter Cupcakes

Orange Cupcakes Final 3 First things first: Hoppy Easter!

Get it? Hoppy?

Hardy Har Har.

Second thing: because it’s Easter and because I love ya, I have something lovely from KitchenAid I’m dying to give to one of you beautiful people! Check that whole thing out here. And, for the record, I love KitchenAid. Amen.

Third thing: these cupcakes!! Y to the U to the M. I wanted to make something springy and fresh, but slightly different. I originally thought I’d make lemon cupcakes since I’m a lemon freak and all but opted  for orange because it’s kinda-sorta out of the norm. Meaning: you all should have oranges on hand or have at least heard of oranges.

If you haven’t heard of oranges before, find some and get ready to live! Also, do you live under a rock? Or like, Antarctica?

Give these super simple Orange Almond cakes for a whirl this Easter {and scroll down to see the super cute mini version too!} Here’s how you make them:

dry ingredients Start by stirring together some dry ingredients: flour, sugar, salt, baking powder and baking soda. Nothing foreign here. Make a well in the center.

Orange Cupcakes 1 Into that well, sprinkle in some orange zest,

Orange Cupcakes 2 some milk,

Orange Cupcakes 3 vanilla,

Orange Cupcakes 4 almond extract,

Orange Cupcakes 5 egg,

Orange Cupcakes 6 and oil. Side note: if you want to sub butter for oil, check out the notes at the bottom of the recipe. I think the butter tastes a little better. But, I used to eat straight up butter right out of the fridge when I was 3. Unbeknownst to me I was channeling Paula Deen.

Orange Cupcakes 7 So, you’re going to want to stir everything together until it’s just combined, like so. This cake batter taste REALLY good….not that I ate it by the spoonful or anything…

Orange Cupcakes 8 Fill up your cupcake pans 3/4 of the way and bake.

Orange Cupcakes 10 22 minutes later, you have cute little cuppie cakes! :) Set these babies aside to cool.

Orange Cupcakes 9 In the mean time, whip some butter and orange zest up together and take a big whiff. Mmmmm….orange.

Orange Cupcakes 11 So to the butter, we’re going to squeeze some of these babies into the bowl

Orange Cupcakes 12 and pour in some vanilla

Orange Cupcakes 13 and powdered sugar too.

Orange Cupcakes 14 After a little whip action from your kitchenaid mixer, you have frosting! :) You can regularly frost your cupcakes {like in the first photo pictured at the top}

Orange Cupcakes 15 Or you can grab some of these cuties

Orange Cupcakes Final 1 And stick ’em on top of some mini cupcakes! How cute are these little fellows? {I found them at World Market. That store is quickly becoming my new obsession/addiction. I want to live there.}

Anyways, hope you all enjoy your Easter weekend full of good food like these cupcakes and these little nests. Have a good one and don’t forget to enter my Kitchenaid Giveaway!


Print

Orange Almond Easter Cupcakes

Yield: 12 regular sized or 36 minis

Ingredients:

1 1/3 cups all purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/2 cup milk
1/2 cup vegetable or canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon orange zest
1 egg

for the frosting-
1/2 cup softened butter
3 tablespoons fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla
2 1/4 cups powdered sugar

Directions:

Preheat oven to 325 degrees. Line muffin tins with paper liners and set aside.

In a large bowl, combine flour, sugar, salt and leavenings. Stir with a fork to combine and make a large well in the center. Pour in remaining wet ingredients into the well and stir until just combined. Spoon into prepared tins to be 3/4 full and bake 22 minutes for regular cupcakes and 12 minutes for minis. Cool completely before frosting.

To make the frosting, whip butter, orange juice, zest and vanilla together. Slowly stir in powdered sugar until it starts to mix in. Scrape sides and whip 30 seconds until light and fluffy. Frost cupcakes and store in airtight container until ready to serve.

Recipe notes: Using 1/2 cup softened butter in place of 1/2 cup oil is a great and tasty option. Whip butter and sugar together until light and fluffy. Stir in egg, zest, vanilla and almond extract. Alternate stirring in dry ingredients with milk, finishing with the dry. Scrape sides and mix again briefly. Spoon into pans and bake as usual.


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32 Comments

  1. That pink measuring spoon is so cute. I love seeing unique measuring spoons. I’m kind of stuck with the Oxo ones. They’re great and all, just not all that fun to look at. Speaking of cute, those decorative chicks are just too precious. They kind of look like real chicks!

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  2. I’ve made orange donuts that remind me of these, and with coconut in them, rather than the almond…gosh your cupcakes and the frosting is PERFECT!!

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  3. These are gorgeous, Lauren. I love all of that orange zest. So refreshing!

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  4. Follow Lauren on Facebook

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  5. yum! these look so good and i love that it’s orange almond! that’s a combination you don’t see everyday :) gorgeous frosting on them, too!

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  6. Easter Eggs, of course. Cupcakes!! Yum.

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  7. I follow you on pinterest

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  8. I follow you on facebook

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  9. I follow Kitchen Aid on Facebook.

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  10. You had me at Almond- Anything Almond has my name on it. Get, ready, I’m coming over right now!

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  11. I am behind on reading blog posts, so I did not get to make these adorable cupcakes for Easter. But, I have pinned them for next year. :)

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  12. Delicious! I made orange cupcakes for Easter also!

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    • Troy — April 12th, 2013 @ 5:02 pm

      Just made these, but used blood orange, really good.

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  13. Ooh I’m such a sucker for any almond-citrus flavor combo!

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  14. My friend just sent me this link as she’ll be making these cupcakes and bringing them over for game night Friday. I have to say that A) I happen to love your URL and B) I greatly enjoyed the writing style on this post and will be immediately searching through your blog!
    ~Lauren @ Sew You Think You Can Cook

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  15. I plan to use butter so do i need to add milk into those better? (after zest,almond and vanilla extract and egg? not in the dry flour mix) then pour dry one first then those liquid one and ends with dry mixture?

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  16. SO cute, and they look delicious!

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  17. I’m thinking of making these for my baby’s first birthday. Can you sub applesauce for the oil?

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    • Lauren — June 4th, 2014 @ 10:52 am

      You can but it would change the texture a bit.

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  18. These were absolutely delicious! Love the combination of orange and almond.

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