Rating: 4 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

Top strawberry-filled cupcakes with a sweet orange juice glaze and top with a fresh strawberry for brighr and cheery springtime dessert.

Recipe by MyRecipes April 2008

Gallery

Credit: Charles Schiller

Recipe Summary

Yield:
12 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cupcakes: Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.

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  • Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 Tbsp. orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.

  • Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.

  • Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 Tbsp. orange juice until smooth. If glaze is too thick, stir in additional juice, making sure to add only 1 tsp. at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.

  • Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.

Nutrition Facts

228 calories; fat 8g; saturated fat 5g; cholesterol 38mg.
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