Orange-flavored glaze tops these nicely spiced cupcakes.


Recipe Summary

25 mins
40 mins
Makes 48


For the cupcakes:
For the glaze:


Instructions Checklist
  • Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.

  • In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with two additions milk and beating well after each addition.

  • Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.

  • Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

Cook's Notes

To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each. Use a bright glaze for festive cupcakes or leave them plain for simpler sweets. Unglazed cakes, keep, tightly covered, at room temperature for up to 5 days.

Reviews (1)

76 Ratings
  • 5 star values: 32
  • 4 star values: 19
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 3
Rating: 2 stars
Is this recipe supposed to have a rising agent? I made the recipe as described and it was really dense and too much butter-- it was bubbling through the dough and made holes in the dough.