Orange-Rosemary Cupcakes

Orange-Rosemary Cupcakes

Citrusy cupcakes with the surprising hint of rosemary make an elegant statement for dessert. Mix it up with the variation below and enjoy it your way.

Prep Time

50

Minutes

Total Time

1:50

Hr:Mins

Makes

26

cupcakes

Cupcakes
2 1/3
cups Gold Medal® all-purpose flour
2
tablespoons grated orange peel
1
teaspoon finely chopped fresh rosemary leaves
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk
Frosting
1/3
cup butter or margarine, softened
2
teaspoons grated orange peel
1/4
cup orange juice
4
cups (1 lb) powdered sugar
3
tablespoons whipping cream
Garnish, if desired
Orange peel twists
Fresh rosemary sprigs
  1. Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  2. In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
  3. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.
Makes 26 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Save time by using a cake mix and purchased frosting. To make cupcakes, place paper baking cup in each of 24 regular-size muffin cups. Make 1 box Betty Crocker® SuperMoist® white cake mix as directed on box, using water, vegetable oil, egg whites, and adding 2 tablespoons grated orange peel and 1 teaspoon finely chopped fresh rosemary. Bake and cool as directed on box. Stir 2 teaspoons grated orange peel into 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting. Frost and garnish cupcakes as directed in recipe. 24 cupcakes.
Recipe Variation Lemon-Rosemary Cupcakes: Substitute lemon peel for the orange peel in the batter, and lemon peel and juice for the orange peel and juice in the frosting. Garnish with lemon peel twists.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 190mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.