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. |
|