Best 2 Orange Almond Cupcakes Recipes

Indulge in a delightful culinary journey with our tantalizing Orange Almond Cupcakes, a symphony of flavors that will captivate your senses. These delectable treats are meticulously crafted with a moist and fluffy orange sponge, infused with the vibrant zest of fresh oranges, complemented by a luscious almond buttercream frosting that adds a touch of nutty richness. Each cupcake is adorned with an elegant candied orange slice, symbolizing the perfect harmony between citrusy sweetness and almond decadence. In addition to the classic Orange Almond Cupcakes, this article presents a tempting array of flavor variations to cater to diverse palates. Discover the zesty Lemon Almond Cupcakes, bursting with invigorating lemon zest and topped with a tangy lemon buttercream frosting. For chocolate enthusiasts, the Chocolate Almond Cupcakes offer a decadent combination of rich chocolate sponge and velvety almond buttercream, garnished with a sprinkling of chopped almonds. If you prefer a tropical twist, the Coconut Almond Cupcakes transport you to paradise with their fluffy coconut sponge, creamy almond buttercream, and toasted coconut flakes. Whichever flavor you choose, these Orange Almond Cupcakes and their enticing variations promise an unforgettable taste experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

ALMOND CUPCAKES WITH ORANGE ICING

Almond Cupcakes with Orange Icing image

Categories Cake Dessert Bake Orange Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/2 cup natural almonds (with skin), toasted lightly, cooled, and ground fine in a blender
1 1/4 teaspoons double-acting baking powder
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
1/3 cup water
1 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated orange zest
1 tablespoon orange juice

Steps:

In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

ORANGE-ALMOND CUPCAKES

Orange-Almond Cupcakes image

Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 35m

Yield Makes 18

Number Of Ingredients 12

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks

Steps:

Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.

Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g

Tips:

Use fresh oranges for the best flavor. Oranges that are in season will have the sweetest and most flavorful juice and zest.
Grate the orange zest finely. This will help to release the oils and flavor of the orange.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cupcakes light and airy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Do not overmix the batter. Overmixing can make the cupcakes tough.
Line the cupcake tins with paper liners. This will help to prevent the cupcakes from sticking to the tins.
Bake the cupcakes at 350 degrees Fahrenheit for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

These orange almond cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and flavorful orange-almond batter and creamy orange-almond frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these orange almond cupcakes a try. You won't be disappointed!