Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 egg whites
- 1/2 cup fresh orange juice
- 1 tbsp fresh orange zest
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Slowly add in the egg whites, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and the milk to the butter and egg mixture, starting and ending with the dry ingredients, then gently fold in the fresh orange juice and zest.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Optional: Frost with an orange glaze made from powdered sugar and a splash of orange juice.
Notes
Use room temperature ingredients for best results and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian