These Sunny Orange Cupcakes are a fresh taste of home! As most of you know I’m a transplanted southerner (as my husband calls it), which means I’m originally from Florida but moved up to Maine (my husband’s home) nineteen years ago. Yes, it’s rather cold. Well it’s really cold, I’m talking sub-below cold at times, and we can go days without the sun shining in our windows. On the plus side, it’s really gorgeous, quiet, serene, and sometimes just plain lovely. Maine is my home away from home and will probably always be.
Every year my father ships me a crate (that’s a 48 count) of oranges and tangelo’s from my home town in Arcadia, Florida. They’re so bright and juicy, and the most delicious oranges I’ve ever had! Just holding one up to your nose and smelling it gives you the feeling of home. We call these “smell-a-memories” and upon raising that orange up to smell it I’m immediately taken back to standing in my mother’s backyard reaching picking a fresh one from her tree.
Each and every year I pass some out to the grandchildren (all seven are Mainer’s) and give them a piece of where I came from, and they look forward to receiving these each year. They take a couple to school and break the segments apart and share them with their classrooms! They’re more generous than I am! Personally I wanted to keep every one of those delicious oranges for myself (greedy Grammie smile).
These Sunny Orange Cupcakes will brighten up your families smile any day of the week. Get your family involved in the kitchen and start making “smell-a-memories” today.
- 1 package – Bob’s Red Mill’s Yellow Cake Mix
- 2 Tbsp. – Orange Zest
- ¼ cup – Orange Juice
- ¼ cup – Greek Yogurt – full fat
- ½ cup – Butter – room temperature
- 1 Tbsp. – Heavy Cream
- 2 Tbsp. – Orange Juice
- 1 tsp – Orange Zest
- ½ tsp – Pure Vanilla
- 4 to 5 cups* – Powdered Sugar – sifted
- Preheat oven to 350 degrees. Line muffin pan or spray with non-stick spray.
- Prepare cake mix according to package directions except, add orange zest, orange juice, yogurt, and orange extract during mixing process. Scoop by ¼ cup into prepared muffin pan. Bake 12 to 15 minutes until toothpick inserted in the middle of cupcake come out clean. Cool completely.
- While cupcakes are cooling cream together – butter, heavy cream, orange juice, orange zest, and vanilla together until nice a creamy. Add sifted powdered sugar 1 cup at a time mixing well between each addition. Add frosting to a piping bag (optional) and frost each cupcake. Serve
*You will need to 4 to 5 cups depending on how thick or thin you like your frosting.
These Sunny Orange Cupcakes are from those very oranges and are a bright tasty bite of home. The cupcakes are so moist and delicious. I used one of Bob’s Red Mill’s package cakes (yes, I too the easy way out this time) and added some of the fresh juice, zest and a little yogurt to the batter, topped them with some fresh orange frosting and I was taken back to Florida that very moment.
Put a smile in someone’s heart and make them some Sunny Orange Cupcakes and brighten up their day. Get the kids involved in what fruit to use and start sharing of piece of who you are with them. Life and love begin in the heart and the heart holds the memories close. Love and food just go together. I hope you enjoy these Sunny Orange Cupcakes as much as we have.
From my kitchen to yours,
Want another “smell-a-memory” from my past? Try my Apple Spice Cake.
Find out more about the wonderful custom pick I used to top off one of my cupcakes. Visit The Custom Pick Shop – I spoke with Kelly Golden, she is amazing!