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Orange and Lemon Cupcakes

Orange and Lemon Cupcakes
  • Prep 10 min
  • Total 18 min
  • Servings 24
These citrusy little cupcakes are simple to make and perfect for Spring!
June 8, 2018

Ingredients

  • 1 box Betty Crocker™ Super Moist™ lemon cake mix
  • 1 cup orange juice
  • 3 eggs
  • 1/2 cup vegetable oil
  • White frosting, for topping cupcakes
  • Mini oranges, for garnish

Steps

  • 1
    Prepare the cake batter according to the package instructions, replacing the water with the orange juice.
  • 2
    Bake as directed.
  • 3
    When cupcakes are cool, pipe the frosting on the top.
  • 4
    Garnish with bits of curled orange peel or segments of the orange.

  • To make the orange peel garnish, carefully remove a thin strip of peel from the orange with a pairing knife. Tightly roll the peel and pinch between your fingers for a few seconds to help it hold the shape. Place on top of the frosting.

Nutrition Facts

Serving Size: 24
Calories
200
Total Fat
9g
Saturated Fat
2g
Trans Fat
1g
Cholesterol
25mg
Sodium
180mg
Total Carbs
30g
Dietary Fiber
0g
Sugars
21g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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