Description
Each moist cupcake blends aromatic cinnamon, ginger, and nutmeg with zesty orange juice and rich sour cream. The cozy spice notes mingle with citrus brightness, creating a tender crumb and irresistible fragrance in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl whisk eggs, melted butter, sour cream, orange juice, orange zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra orange flavor, garnish with additional orange zest before serving.
- Store cooled cupcakes in an airtight container at room temperature for up to 2 days.
- Top with cream cheese frosting or vanilla buttercream for added richness.
- To make dairy-free, substitute yogurt and butter with plant-based alternatives.