Best Orange Liqueur Cupcakes Recipes

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ORANGE LIQUEUR CUPCAKES



Orange Liqueur Cupcakes image

Provided by Jyll Everman

Time 1h35m

Yield 30 cupcakes

Number Of Ingredients 18

16 tablespoons (2 sticks) butter
2 1/2 cups sugar
2 1/2 cups buttermilk
1 1/2 teaspoons orange extract
3 eggs
3 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
2 tablespoons orange liqueur (recommended: Grand Marnier)
2 oranges, zested
1 pound (4 sticks) butter
1/4 cup honey
1 teaspoon orange extract
Pinch salt
1 1/2 pounds powdered sugar, divided
1 1/2 cups cocoa powder
2 tablespoons heavy cream
2 tablespoons orange liqueur (recommended: Grand Marnier)

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
  • In a stand mixer with the paddle attachment, cream together the butter and sugar. In a separate bowl, whisk together the buttermilk, extract and eggs. In another bowl, sift the flour, baking powder and baking soda. Add the orange liqueur and orange zest.
  • Alternate the egg mixture and flour mixture into the butter and sugar until well combined. Make sure to scrape down the sides of the bowl and mix well. Spoon the mixture into the prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 35 minutes. Let cool completely before frosting. While the cupcakes are baking, make the frosting.
  • For the frosting: Beat the butter, honey, orange extract and salt until smooth. Then slowly add the powdered sugar, 1 cup at a time, the cocoa powder, heavy cream and orange liqueur.
  • Refrigerate the frosting until the cupcakes are cooled, about 30 minutes. Frost each cupcake and serve.

ORANGE DREAM MINI CUPCAKES



Orange Dream Mini Cupcakes image

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade

Steps:

  • Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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