NC Egg Association | Orange Nugget Cupcakes

Orange Nugget Cupcakes

Servings: 7 Total Time: 20 mins
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These Orange Nugget cupcakes will keep your guests wanting a few more bites, but the individual portion-control helps keep everyone’s waistlines in check. This recipe freezes well, so you can bake ahead as many as you might need for throughout the holiday season. Just remember to thaw them first before glazing. When making the glaze, you can substitute water for the orange juice.
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Orange Nugget Cupcakes

Courses: , , ,
Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Servings: 7

Ingredients

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Cooking spray

Instructions

  1. PREHEAT oven to 350°F. SPRAY mini muffin cups with cooking spray; set aside.
  2. COMBINE cake mix, eggs, 1 cup of the orange juice concentrate, orange sections and oil in large bowl. BEAT with electric mixer on medium speed 2 to 3 minutes or until well blended.
  3. SPOON batter evenly into prepared muffin cups.
  4. BAKE 9 to 11 minutes or until wooden pick inserted in center comes out clean. COOL in pan on wire rack 5 minutes. LOOSEN cupcakes and carefully remove. COOL completely on wire rack. REPEAT with remaining batter.
  5. For glaze, COMBINE powdered sugar, remaining 1/2 cup of the orange juice concentrate and 1/4 cup orange juice. WHISK until smooth.
  6. DIP top of each cupcake into glaze. PLACE on cooling rack until glaze is firm before serving.

Pro Tips

Substitute water for the orange juice when making glaze.

If glaze is too thick, stir in up to 1/4 cup additional liquid.

Cupcakes can be frozen. Thaw, then glaze.

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