Orange Cupcakes with Vanilla Frosting

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 3 Tbsp. orange zest
• 2 large eggs, at room temperature
• 1/2 cup buttermilk
• 2 Tbsp. orange juice

Frosting:

• 8 Tbsp unsalted butter, at room temperature
• 1 1/2 tsp. vanilla extract
• 2 Tbsp. milk
• 3 cups confectioners' sugar, sifted
• pinch of salt

1. Preheat oven to 350 degrees F. Line a standard 12 cup muffin tin with paper or foil liners.
2. Make cupcakes: in a bowl, whisk flour, baking powder, baking soda and salt. In a large mixing bowl, using and electric mixer on medium-high speed, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time, beating well. Scrape down sides of bowl. Beat in half of flour mixture, until just combined. Beat in buttermilk and orange juice, then beat in remaining flour mixture until just combined (do not overmix).
3. Divide batter evenly among muffin cups. Bake until light golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes in pan on a wire rack fr 10 minutes, the remove from pan to cool completely.
4. Make frosting: Beat butter, vanilla and milk together with an electric mixer until well combined and fluffy, about 2 minutes. Gradually add confectioners' sugar and beat on medium speed until combined. Raise speed to high and beat until fluffy and easy to spread, about 5 minutes. Frost cupcakes and serve.

Recipe via All You Magazine

Quick Coconut Cupcakes

• 1 Yellow Cake Mix (Try the new Betty Crocker GF Cake Mix)
• 1 can of White Frosting (Duncan Hines has a GFCF icing)
• 1 bag of Sweetened Shreaded Coconut

Mix cake mix according to the package directions.

After batter is mixed fold in 1/2 cup of shreaded coconut.

Bake as directed.

Allow cupcakes to cool completely.

Ice with Frosting and top with shreaded coconut!

Recipe via afewshortcuts.com

Double-Chocolate Cupcakes

Prep: 10 mins
Bake: 20 mins
Serves: 6

• 1 cup all-purpose flour
• 1/4 cup plus 1 1/2 tsp. unsweetened natural cocoa powder (not Dutch process)
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 6 Tbsp. mayonnaise
• 1/2 tsp. vanilla extract
• 1/2 cup plus 1 Tbsp. sugar
• 1/3 cup miniature chocolate chips
• 1/2 cup heavy cream

1.) Preheat oven to 350 degrees F. Line a 6-cup standard-size muffin tin with paper or foil liners.

2.) In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking soda and salt. In a large mixing bowl, whisk together mayonnaise, vanilla and 1/2 cup sugar. Add 1/3 of flour mixture to mayonnaise mixture, then stir in 1/2 cup water. Fold in remaining flour mixture, stirring until batter is smooth. Stir in mini chocolate chips.

3.) Spoon batter into prepared muffin tin and bake until cupcakes are firm, 20 minutes. Let cupcakes cool completely in muffin tin.

4.) Combine heavy cream, remaining 1 Tbsp. sugar and remaining cocoa powder and whip with an electric mixer on high speed until cream just holds stiff peaks. Top each cupcake wiht whipped cream and serve.

Per serving: 398 Cal., 23g Fat (9g Sat.), 40mg Chol., 2g Fiber, 4g Pro., 45g Carb., 356mg Sod.

Recipe via All You Magazine