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Recipe to Print-Orange Creamsicle Cupcakes

$scale_by Recipe Name: Orange Creamsicle Cupcakes Source: Submitted by: Last Modified: Course: Cakes Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 24 Inactive Prep Time: 0.00 Minutes Original Num Servings: 24 Cooking Time: 25.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.34 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Preheat the oven to 350 degrees. Line two (12-count) muffin tins with liners. In a large bowl, whisk together the dry cupcake ingredients: flour, granulated sugar, baking powder, baking soda, and salt. Using a hand mixer, work in the wet ingredients: eggs, vegetable oil, sour cream, orange juice, orange zest, and vanilla extract. Divide the batter evenly among the muffin tins. (I found that about 1/4 cup of batter per liner worked very well.) Bake for 20 to 25 minutes, or until slightly golden brown on top and a cake tester inserted in the center of the cupcakes comes out clean. Cool completely before frosting.

Related Recipe #1 Orange Creamsicle Frosting (Add to shopping list) : Directions: In a large bowl beat Crisco, cream cheese, gelatin, orange peel and vanilla until light and fluffy. Add in powdered sugar until desired consistency is achieved. Mix in orange food coloring, if using.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00