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Orange Glazed Cupcakes


2010 Orange Glazed Cupcakes Photo by Carroll Pellegrinelli, licensed to About.com

Orange Glazed Cupcakes

2010 Orange Glazed Cupcakes Photo by Carroll Pellegrinelli, licensed to About.com
These Orange Glazed Cupcakes have the texture of a glazed cake doughnut, but are welcomed at any occasion.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 18-ounce white or yellow cake mix
  • 4 serving-size instant vanilla pudding
  • 2 oranges, zest and juice*, zest only divided
  • 4 large eggs
  • 1 teaspoon orange extract
  • 3/4 cup plus 3 tablespoons melted and cooled butter or vegetable oil, divided
  • 4 cups (one pound) powdered sugar
  • 3 tablespoons orange liqueur
  • *Additional orange juice may be needed


Preheat oven to 350 degrees F or 325 degrees F. if dark pan. On baking sheet or tabletop, place enough waxed paper to fit under cooling racks. Grease 3 dozen mini muffin cups. Combine cake mix, vanilla pudding, zest of 1 orange, 4 large eggs, orange extract and 3/4 cup butter. Stir together. Mix with an electric mixer for 2 minutes. Fill mini-muffin cups 3/4 full. Bake for 15 minutes. Cool in pan for 5 minutes and then remove cupcakes to cooling rack.

Make glaze by sifting powdered sugar into large bowl. In glass measuring cup, add freshly squeezed orange juice. If not enough to measure 1/3 cup, fill remaining with already made orange juice or water. Add to powdered sugar along with remaining 3 tablespoons melted butter, zest of 1 orange and orange liqueur. Stir until combined.

With your fingertips, carefully and completely dip warm cupcakes into glaze. Place bottom down on prepared cooling rack. Allow cupcake glaze to harden before storing in an airtight container.

Makes 3 dozen mini-cupcakes.
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