Years ago when I was growing up in our town on Long Island, one of our neighbors had a huge combination Christmas and Hanukkah party each year. They always had the biggest and brightest tree and the largest menorah with the prettiest colored candles. The food was so good. I can still remember most of her dishes. The one dessert that always stood out to me was these orange scented cupcakes. I loved them. Since I was the baker in the family (even back then) I asked my neighbor if she would give me the recipe. She was so happy to share it.
I still have the recipe and over the years have made those incredible cupcakes for friends and family. I just went through my recipe box and found it but of course, now I have to make some changes. It had way too much oil and sugar for a recipe that calls for 12 cupcakes. So here is the new and revised version of those wonderful cupcakes with all the wonderful memories that come along with them. I think they taste almost the same! Give them a try and I would love to know what you think. By the way, this is a very easy recipe to make any time of year with your favorite frosting. Happy Holidays to you all!
Nutrition: calories 165.3, fat 2.6 g, carbs 33.2 g, fiber 1.2 g, sugars 19.1 g, sodium 88.8 mg, protein 2.4 g
Orange Scented Cupcakes With Marshmallow Frosting
Makes 12 frosted cupcakes
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour or you can use all-purpose if you want
- 1 large egg
- 1 large egg white
- 1/3 cup butter, melted and cooled
- 1/2 cup fresh squeezed orange juice from a sweet Sunkist orange
- 1/2 cup baby applesauce
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tps salt
- zest of half an orange, or to taste
- 6 heaping tbsp marshmallow fluff
- colored sprinkles for decoration, optional
- Preheat oven to 350 degrees, line a 12 cup muffin pan with cupcake liners and set aside.
- In a large mixing bowl, mix the butter, sugar, eggs, orange juice, vanilla with a wire whisk.
- Add the dry ingredients and switch over to a rubber spatula to make sure all the flour is well incorporated.
- Now using a hand held mixer, beat up for about 2 minutes. Place in fridge for 5 minutes.
- Pour the batter into a large glass measuring cup with a spout for easy filling. (The batter will be thin)
- You will have just the right amount to fill 12 cups about 3/4 the way up.
- Bake for about 20 to 25 minutes, rotating the pan half way through.
- When the tops look lightly browned and they spring back the cupcakes are done. You can test them with a toothpick, Should be dry crumbs or no crumbs.
- Let cool completely on wire rack.
- Take 1/2 tablespoon of the fluff and dollop on each cupcake. Sprinkle with your choice of topping and enjoy!!!