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Orange-Rosemary Cupcakes

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By Betty Crocker Kitchens
Updated Aug 9, 2011
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Citrusy cupcakes with the surprising hint of rosemary make an elegant statement for dessert. Mix it up with the variation below and enjoy it your way.

Orange-Rosemary Cupcakes

  • Prep Time 50 min
  • Total 1 hr 50 min
  • Servings 26
  • Ingredients 17
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Ingredients

Cupcakes

  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 tablespoons grated orange peel
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk

Frosting

  • 1/3 cup butter or margarine, softened
  • 2 teaspoons grated orange peel
  • 1/4 cup orange juice
  • 4 cups (1 lb) powdered sugar
  • 3 tablespoons whipping cream

Garnish, if desired

  • Orange peel twists
  • Fresh rosemary sprigs
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • Step 
    2
    In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
  • Step 
    3
    In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Step 
    5
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Step 
    6
    In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.

Nutrition

260 Calories
11g Total Fat
2g Protein
38g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
190mg
8%
Potassium
40mg
1%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
28g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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