"Intense, deep pink Cara Cara oranges bring bright citrus flavor to vanilla butter cupcakes. If you feel they need dressing up, dust with confectioner's sugar, add a generous tablespoon of orange zest to a vanilla buttercream, or contrast with a milk chocolate or cream cheese icing."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition.
Stir cream, orange juice, and vanilla extract together in a cup.
Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.