Grand Marnier Glazed Orange Baby Cakes

Grand Marnier Glazed Orange Baby Cakes


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These little orange cakes brighten up any winter day. The Grand Marnier just adds an extra special touch to these wonderfully moist and luscious cakes.

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  • 1/2 C. unsalted butter, softened
  • 1 C. white sugar
  • 2 eggs
  • 1 1/2 C. all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C. low-fat buttermilk
  • 1 tsp. vanilla extract
  • Zest of 2 oranges, finely grated, plus the juice of 1 orange (reserving 2 Tbs. juice for the glaze)
  • 1 Tbs. Grand Marnier
  • 1 1/2 C. powdered sugar

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Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick baking spray (the kind with flour). In a bowl, mix flour, baking powder, and salt. In another bowl, mix together the buttermilk, vanilla, orange zest, and juice of one orange. Set both of those aside. In the bowl of an electric mixer, cream the butter and sugar together until light in color. Add in eggs one at a time, beating after each addition. With the mixer on low, add in the flour in three batches, alternating with the buttermilk mixture and ending on the flour mixture. Fill the muffin cups 1/2 to 3/4 of the way full and bake for 20-25 minutes. There will be batter left over. Cool in muffin tins for 10 minutes and then cool completely on a rack. Once cooled completely, mix together the powdered sugar, orange juice, and Grand Marnier until smooth and pour over the cakes. Spread with a knife and let set until firm, about 30 minutes.

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