These lemon and mini orange cupcakes are a taste of spring.
As happy as I am for spring to get here (and I am so very happy!), I’m also a wee bit sad.
Because April is generally the end of Delicious Tiny Orange season. You know what I’m talking about, right? Those little mini oranges that are bursting with sweetness and super easy to peel?
I’m obsessed with those little bites of happiness, but they’re usually only easy to find November through April. Soooooo, let’s use ‘em up while we can with these cupcakes!
You’ll need a box of lemon cake mix, some OJ, eggs, and oil. Pretty simple stuff here.
Mix the batter up according to the instructions on the box, but replace the water with orange juice. You can juice the mini oranges yourself, buy the little containers of Cuties™ juice, or just use regular orange juice.
Line your muffin tin with papers and pour in your cupcake batter.
Once they’re baked, you’ll want to let them cool completely.
Pipe on some fluffy white frosting. I used a can of frosting, but you can make your own if you prefer.
Garnish with orange peel or little orange segments.