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Orange Date Cupcakes


Orange Date Cupcakes

Orange Date Cupcakes

Diana Rattray
Frost these orange date cupcakes with orange frosting or use a buttercream frosting.


  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 tablespoon finely grated orange zest
  • 1/2 cup orange juice
  • 3 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • scant 1/2 teaspoon salt
  • 1 cup buttermilk
  • 16 ounces chopped pitted dates


Heat oven to 350°. Line 20 to 22 muffin cups with paper liners or grease and flour the muffin pans.

Beat butter and sugar until light; beat in eggs. Add vanilla, orange zest and orange juice, beat until blended. Slowly beat in about 1 1/2 cups of the flour, the soda, and salt. Blend in buttermilk, then beat in remaining flour until smooth and well blended. Stir in chopped dates. Fill prepared muffin cups about 3/4 full. Bake cupcakes for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.
Makes about 20 cupcakes.

Orange Frosting

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