Citrus Creme Vanilla Cupcakes
Serving Size / Yield
- 4 oz Softened Butter
- 1 cup Sugar
- 2 Eggs
- 1½ cups Cake Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- 1 Tbsp Grated Lemon Zest
- 1 Tbsp Grated Orange Zest
- ½ cup Milk
- ¼ cup Fresh Orange Juice
- ⅓ cup Sugar
- ⅛ cup Fresh Orange Juice
- ⅛ cup Fresh Lemon Juice
- 1 Cup Orange Zest
Start by preheating the oven to 350 degrees.
Butter and flour a large muffin tin. No paper liners!
Cream together butter and sugar with a mixer.
Add eggs, one at a time, beating after each addition to the mixer.
With a sheet of waxed paper, sift flour, baking powder and salt.
Mix the lemon and orange zest with a fork into flour mixture.
Combine milk and orange juice in a bowl.
Add flour mixture and milk mixture to batter alternately, beginning and ending with the flour mixture.
Pour batter into muffin tins evenly.
Bake for 40-45 minutes or until done.
Combine the sugar, orange juice and lemon juice in a small saucepan.
Heat to dissolve sugar only.
With a small knife, cut small holes in the tops of the muffins.
Pour sauce over the muffins.
Sprinkle orange zest on top.
Cool 10 minutes, then carefully lift muffins out of the tin and allow to cool completely on a rack.