I have a problem.
I love cookbooks.
I love cooking magazines.
I rarely walk out of Sam’s Club or Costco without a cookbook or cooking magazine.
Sometimes I swear they just jump into my cart.
I am running out of room to store them all.
I really need to stop buying them.
Maybe one of these days I will have enough willpower to pass right by that aisle — but don’t count on it.
This recipe comes from a Paula Deen magazine. As soon as I saw the cover, I knew this magazine would absolutely, positively, without a doubt, end up in my cart. The title caught my eye “Best Desserts” and then to make it even harder to pass up, the picture of the fresh orange cake on the cover looked amazing! Yep, really glad I didn’t have willpower that particular day at Sam’s Club.
I first made this as a cake, and let me tell you it was delicious. The fresh orange juice is what takes this cake over the top. Don’t use orange juice made from the frozen stuff, trust me. It was so good as a cake, that I thought I would try it as cupcakes, and sure enough they were amazing!
You really need to make these.
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup vegetable oil (I used canola)
- 1 cup fresh orange juice
- 3 large eggs
- 1 cup sour cream
- 1 stick butter
- 1 (8-ounce) pkg. cream cheese
- 1 tsp. orange zest
- 1/4 cup fresh orange juice
- 4-5 cups powdered sugar
CUPCAKES: Preheat oven to 350 degrees. Line cupcake pan with liners. In large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs, and sour cream. Beat at medium speed with a mixer until smooth. Pour into cupcake liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean.
FROSTING: In large bowl, beat butter and cream cheese until smooth. Add orange zest, orange juice and powdered sugar. Beat until smooth. Pipe or spread frosting onto cooled cupcakes.
This recipe is actually for a two layer cake. If you choose to make a cake instead of cupcakes, spray two 9-inch cake pans. Pour batter evenly into prepared pans and bake for 20 to 25 minutes.
Recipe Source: Adapted from Paula Deen’s Special Collectors Issue Best Desserts 2010.