Ingredients
For the Cupcakes (Makes 12)
1⅓ cups All-Purpose Flour, the tender base
2 tablespoons Cornstarch, for extra softness
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Fine Salt
½ cup Unsalted Butter, softened to silky smoothness
¾ cup Granulated Sugar, bright and sweet
3 tablespoons Thick Yogurt or Sour Cream, for moisture
2 Large Egg Whites, room temperature
1 teaspoon Vanilla Extract
½ teaspoon Orange Extract (optional, for bold citrus flavor)
½ teaspoon Fresh Orange Zest, finely grated
¼ cup Freshly Squeezed Orange Juice
2 tablespoons Whole Milk
For the Orange Buttercream Frosting
½ cup Unsalted Butter, softened
2½ cups Powdered Sugar, sifted
2–3 tablespoons Fresh Orange Juice
½ teaspoon Vanilla or Orange Extract
1–2 drops Orange Food Coloring (optional)
Pinch of Salt
Instructions
Step 1: Prepare for Sunshine
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This dry mixture ensures a light and balanced crumb.
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