nikki's "spring has sprung" cupcakes

Name: Nikki's "Spring Has Sprung" Cupcakes
Prep time: 10 min
Cook time: 20 min
Yield: 24
Ingredients: 1 box(es) duncan hines pineapple cake mix; 1/4 cup(s) white sugar; 1/8 teaspoon(s) salt; 1 1/2 tablespoon(s) freshly grated orange peel; 1/4 cup(s) canola oil; 1/4 cup(s) soft butter (do not use margarine); 4 large eggs; 1 cup(s) orange juice (i used fresh squeezed); 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) orange extract

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41 Pinches 1 Photo

Nikki Fisher

Riverside, CA

Updated on Jun 22, 2011

This is a recipe I created one day when I wanted something quick and different. These little cups of sunshine really take your tastebuds on vacation. You gotta make the frosting to go with them it leaves an amazingly refreshing aftertaste. Enjoy.

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prep time 10 Min

cook time 20 Min

method ---

yield 24 serving(s)

Ingredients

1 box duncan hines pineapple cake mix
1/4 cup white sugar
1/8 teaspoon salt
1 1/2 tablespoons freshly grated orange peel
1/4 cup canola oil
1/4 cup soft butter (do not use margarine)
4 large eggs
1 cup orange juice (i used fresh squeezed)
1 teaspoon vanilla extract
1/4 teaspoon orange extract

How To Make nikki's "spring has sprung" cupcakes

Step 1

In mixing bowl combine cake mix, sugar and grated orange peel on slow speed until combined. Add all the remaining ingredients and mix on slow speed one minute, then increase speed to medium and mix for 2 more minutes. Fill muffin cups 2/3 full and bake in 350 degree oven for 20 to 23 minutes or until toothpick inserted in the middle comes out clean. Let cool completely and frost with Nikki's Creamy Citrus Frosting. Enjoy!!!
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