Orange-Rosemary Cupcakes

orange-rosemary cupcakes Dessert
Orange-Rosemary Cupcakes
  • Prep 50 min
  • Total 1 hr 50 min
  • Servings 26

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.


  • 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
  • 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
  • Orange peel twists
  • Fresh rosemary sprigs
  • Garnish, if desired
  • Orange peel twists
  • Fresh rosemary sprigs


  • 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.
  • 2
    In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
  • 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.
  • 4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 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.
  • 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.

  • Time-Saver: Use Betty Crocker* SuperMoist* White Cake Mix. Make as directed on box, but stir 2 tbsp grated orange peel and 1 tsp chopped fresh rosemary into batter. Makes 24 cupcakes.
  • Time-Saver: Stir 2 tsp grated orange peel into 1 tub Betty Crocker* Creamy Deluxe* Vanilla frosting. Frost and garnish cupcakes as directed in recipe.
  • Variation: Make Lemon-Rosemary cupcakes by substituting lemon peel and chopped fresh rosemary into batter.

No nutrition information available for this recipe

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