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 min
  • Total Time 1 hr 50 min
  • Servings 26

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
260
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
190mg
190%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
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.