Orange Cupcake with Icing

by Editorial Staff

Fragrant, soft muffins drenched in orange glaze turn out to be overwhelmingly delicious. I strongly advise you not to neglect the glaze! The cake is soaked and slightly damp, with a sugar-orange peel.

Summary

Cook Time	75 mins
Total Time	75 mins
Course	Dessert
Servings (Default: 8)

Ingredients

Instructions

Remove the zest from one orange, squeeze the juice from the orange. I got 70 grams.
Beat softened margarine (or butter) with sugar and vanilla sugar.
Add eggs, stir.
Add orange peel and juice, stir.
Add flour and baking powder. Mix everything very well. You should get a thin dough.
Preheat oven to 180 degrees. Grease the molds with oil and put the dough in them for 2/3 of the volume of the molds. Bake orange muffins at 180 degrees until dry. I had small cupcakes baked in 30 minutes. Cool and remove from the mold.
Prepare the frosting for the orange cake. To do this, melt the butter, mix with the juice of the second orange (about 50 g) and powdered sugar. Grind everything well.
Pour the icing over the cupcakes. Let them brew.
Ready orange muffin.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.