Cedric Angeles
Recipe information
Yield
Servings
Ingredients
Cupcakes
10
tablespoons (1¼ sticks) unsalted butter, room temperature
¾
cup sugar
2
large eggs, room temperature
1
teaspoon vanilla extract
1
cup plus 3 tablespoons self-rising flour
2
tablespoons whole milk
Frosting
7
tablespoons unsalted butter, room temperature
2
cups powdered sugar
4
teaspoons fresh orange juice
4
teaspoons fresh lemon juice
Need to make a substitution?
Preparation
For Cupcakes:
Step 1
Preheat oven to 350°F. Line 8 standard (⅓-cup) muffin cups with paper liners. Using an electric mixer, beat butter and sugar in a medium bowl until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix in flour, then milk. Divide batter among prepared cups (about ⅓ cup each). Bake cupcakes until golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Transfer cupcakes to a wire rack and let cool.
For Frosting:
Step 2
Using electric mixer, beat butter and sugar in another medium bowl until smooth. Beat in orange juice and lemon juice. Spread frosting over cupcakes.