These Orange Cupcakes are super light, cakey and taste like an creamsicle (swoon!). So refreshing with the perfect amount of sweetness. Top with a zesty orange flavored buttercream frosting and ...

Cherry Cupcake with Orange-Bourbon Frosting. ½ cup (1 stick) unsalted butter, softened. 1 1/8 cups granulated white sugar. 2¼ cups cake flour or 2 cups all-purpose flour. Advertisement.

The frosting for the cupcakes is made with reduced-fat cream cheese, but to cut fat and calories even more you can make a glaze by whisking together 2 tablespoons of orange juice, 1/2 teaspoon of ...

Carrot cake is one of my personal favourites. The cake remains very moist for a number of days because of the fruit and the almonds. It makes a fantastic lunch-box filler, too. What you need For ...

Bake in the preheated oven for about 15 to 20 minutes, or until the cakes are well-risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

Cupcakes made with no preservatives. Founder’s great-grandmother’s recipes from the 1930s. Sprinkles uses sweet cream butter, Belgian chocolate, Madagascar Bourbon vanilla, fresh fruit and ...

I am sure you can think of muffins that, except for the absence of frosting, almost cross the cupcake line: caramel apple, cranberry orange, blueberry, zucchini chocolate chip, banana and those ...

Preheat oven to 350 degrees, and prepare your cupcake pan with cupcake liners. Set aside. Whisk together the flour, baking powder, and salt in a medium bowl, and set aside.