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Spiced Orange Drizzle Cupcakes

Spiced Orange Drizzle Cupcakes That Brighten Your Day

Delight in these moist Spiced Orange Drizzle Cupcakes topped with creamy frosting for your next gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 175 g Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 175 g Golden Caster Sugar Adds sweetness and helps create a tender crumb; regular granulated sugar can be used.
  • 175 g Self Raising Flour Provides the necessary rise; a gluten-free flour blend could be substituted for a gluten-free version.
  • 1 tsp Ground Cinnamon Adds warm spice notes; can be substituted with nutmeg for a different flavor profile.
  • 1/4 tsp Ground Ginger Enhances the spice complexity; omit if preferred.
  • 1/4 tsp Ground Nutmeg Deepens the spiced flavor; can be replaced with allspice for variation.
  • 1 tsp Baking Powder Ensures proper leavening; not needed if using self-raising flour.
  • 2 large Eggs Provides structure and moisture; flax eggs can be an alternative for vegan versions.
  • 1 zest Large Orange Infuses the cake with refreshing citrus notes; ensure it’s finely grated.
  • 1/3 cup Milk Adds moisture to the batter; use plant-based milk for a dairy-free option.
  • 1 tsp Vanilla Enhances flavor complexity; can substitute with almond extract for a different flavor.
For the Drizzle
  • 1 juice Large Orange Acts as the moisture infusion for the drizzle.
  • Sugar Balances the tartness of the orange juice; adjust according to sweetness preference.
For the Frosting
  • 225 g Cream Cheese Delivers a creamy texture to the frosting; use vegan cream cheese for a dairy-free option.
  • 75 g Unsalted Butter Adds richness to the frosting; substitute with vegan butter if needed.
  • 2 cups Powdered Sugar Provides sweetness and stabilizes the frosting; adjust quantity based on desired sweetness.
  • 1/2 tsp Vanilla Extract Enhances flavor; use either vanilla extract or seeds from a vanilla pod based on availability.

Equipment

  • Cupcake Tray
  • Mixing bowls
  • Electric mixer
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners.
  2. Cream together 175g of unsalted butter and 175g of golden caster sugar until light and fluffy.
  3. Add 2 large eggs, the zest of 1 large orange, and 1 tsp of vanilla extract to the mixture and combine.
  4. Whisk together 175g of self-raising flour, 1 tsp of baking powder, 1 tsp of ground cinnamon, 1/4 tsp of ground ginger, and 1/4 tsp of ground nutmeg in a separate bowl.
  5. Gradually add the dry mixture to the wet mixture, alternating with 1/3 cup of milk, mixing until just combined.
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  7. Place the cupcake tray in the oven and bake for 18 to 20 minutes or until a toothpick comes out clean.
  8. Combine the juice from 1 large orange with sugar to taste in a bowl for the drizzle.
  9. Poke small holes in the cooled cupcakes and drizzle the orange syrup over them.
  10. Beat together 225g of cream cheese, 75g of unsalted butter, 2 cups of powdered sugar, and 1/2 tsp of vanilla extract until smooth.
  11. Pipe the cream cheese frosting onto the cupcakes once the drizzle has set.
  12. Serve your cupcakes on a platter and enjoy!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better emulsion. Avoid overmixing to keep a light texture. Allow cupcakes to cool completely before frosting.

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