0.0 – 0 reviews • Cupcake
| Level: |
Easy |
| Total: |
1 hr |
| Active: |
20 min |
| Yield: |
24 cupcakes |
Ingredients
- Nonstick cooking spray, for spraying liners
- 2 cups cake flour
- 1 2/3 cups granulated sugar
- 1 cup almond meal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
- 4 egg whites
- 1 egg
- 1 cup whole milk
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 8 ounces cream cheese, at room temperature
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1 pound confectioners’ sugar
- 2 tablespoons orange zest (from about 1 large orange)
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
- In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
- Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners’ sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
- To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
339 |
| Total Fat |
17 g |
| Saturated Fat |
8 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
1 g |
| Sugar |
34 g |
| Protein |
4 g |
| Cholesterol |
43 mg |
| Sodium |
176 mg |