Ingredients Orange pulp from 1 big orange peel, remove seeds and inner membrane and puree 3/4 cup orange juice 1 egg + 1 yolk 2 tablespoons orange zest 1 and 1/2 stick butter, at room temperature 1 and 1/4 cup sugar 2 and 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1 and 1/2 teaspoon baking powder 1/4 teaspoon salt
Orange Glaze 1/2 cup confectioners’ sugar 4 tablespoons orange juice or as needed 2 teaspoons orange zest
Instructions Preheat oven to 350 Degrees Fahrenheit. Spray or line a muffin tin with paper liners. Sift all-purpose flour + baking powder + salt and keep aside. In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full. Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
For the Orange Glaze: Add a few tablespoons of orange juice to the confectioner's sugar few tablespoons at a time to make it into a pourable consistency. Drizzle over the muffins once it has cooled completely.