I recently saw a recipe on a food blog for Orange Cream Cupcakes. They sounded so good to me so I decided to experiment and make some gluten free ones. I had several of Betty Crocker’s GF yellow cake mixes in my pantry that I needed to use. As an aside, I think made as the box directs, these are pretty bad. The texture of them reminds me of cornbread… dry, crumbly, and somewhat bland. Sure, adding some tasty frosting helps, but I wanted a GOOD cupcake. Moist, tender, and full of flavor. So, I decided to doctor up the mix. I started by putting in the water, butter, and eggs that the box called for. Then, I knew from making them plain that they needed some moisture. So, I added in 4 TBSP of Greek Yogurt. You could use regular yogurt but I would do 3 TBSP instead b/c it had more liquid in it. And I wanted these to be orange-y so I added the zest of one BIG orange and all of the juice from that orange, which I think was about 1/3 cup. Then, into the oven they went. Now the box says it makes 12 cupcakes. I ended up with 15.
They rose beautifully and came out with fantastic flavor. No cornbread here! Just yummy orange cream cupcakes! I made a traditional buttercream frosting and then added the juice of another orange to it. So good. The people I made them for loved them!
Orange Cream Cupcakes
1 Gluten Free Betty Crocker Yellow Cake Mix
Butter, eggs, and water as called for on the box
1 large orange (zest and juice)
4 TBSP Greek Yogurt (or 3 TBSP of regular plain yogurt)
Mix everything together and bake at 350 for about 12-15 min or until lightly golden brown and slightly firm to the touch.
Top with your favorite icing or enjoy plain! Hope you enjoy!