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Jan 04

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Orange Scented Cupcakes With Marshmallow Frosting

Orange Scented Light Cupcakes With Marshmallow Frosting

 

Years ago when I was growing up in our town on Long Island, one of our neighbors had a huge combination Christmas and Hanukkah party each year. They always had the biggest and brightest tree and the largest menorah with the prettiest colored candles. The food was so good. I can still remember most of her dishes. The one dessert that always stood out to me was these orange scented cupcakes. I loved them. Since I was the baker in the family (even back then) I asked my neighbor if she would give me the recipe. She was so happy to share it.

I still have the recipe and over the years have made those incredible cupcakes for friends and family. I just went through my recipe box and found it but of course, now I have to make some changes. It had way too much oil and sugar for a recipe that calls for 12 cupcakes. So here is the new and revised version of those wonderful cupcakes with all the wonderful memories that come along with them. I think they taste almost the same! Give them a try and I would love to know what you think. By the way, this is a very easy recipe to make any time of year with your favorite frosting.  Happy Holidays to you all!

Nutrition: calories 165.3, fat 2.6 g, carbs 33.2 g, fiber 1.2 g, sugars 19.1 g, sodium 88.8 mg, protein 2.4 g , Weight Watcher PointsPlus® 4

 

Orange Scented Cupcakes With Marshmallow Frosting

Makes 12 frosted cupcakes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour or you can use all-purpose if you want
  • 1 large egg
  • 1 large egg white
  • 1/3 cup butter, melted and cooled
  • 1/2 cup fresh squeezed orange juice from a sweet Sunkist orange
  • 1/2 cup baby applesauce
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tps salt
  • zest of half an orange, or to taste
  • 6 heaping tbsp marshmallow fluff
  • colored sprinkles for decoration, optional

 

Directions:

  1. Preheat oven to 350 degrees, line a 12 cup muffin pan with cupcake liners and set aside.
  2. In a large mixing bowl, mix the butter, sugar, eggs, orange juice, vanilla with a wire whisk.
  3. Add the dry ingredients and switch over to a rubber spatula to make sure all the flour is well incorporated.
  4. Now using a hand held mixer, beat up for about 2 minutes. Place in fridge for 5 minutes.
  5. Pour the batter into a large glass measuring cup with a spout for easy filling. (The batter will be thin)
  6. You will have just the right amount to fill 12 cups about 3/4 the way up.
  7. Bake for about 20 to 25 minutes, rotating the pan half way through.
  8. When the tops look lightly browned and they spring back the cupcakes are done. You can test them with a toothpick, Should be dry crumbs or no crumbs.
  9. Let cool completely on wire rack.
  10. Take 1/2 tablespoon of the fluff and dollop on each cupcake. Sprinkle with your choice of topping and enjoy!!!

 

Orange Scented Light Cupcakes With Marshmallow Frosting 2

 

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