Look, it's my recipe, and I call them muffins. But if you want to call them cupcakes, well, I can't exactly argue with you.
Serve them for brunch. Whatever!
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
zest and juice from 1 large or 2 small oranges
5 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 tablespoon very soft butter
1 cup powdered sugar
1 tablespoon orange juice
remaining orange zest
12 pecan halves, optional
cooking spray or cupcake liners
In a large bowl, whisk together the flour, baking powder and salt. In a medium-sized bowl, whisk together half the orange zest, half a cup of juice, and the remaining ingredients. Pour the wet ingredients into the dry, stir gently to combine. Divide the batter among twelve sprayed or lined tins and bake for 20 minutes at 375.
While muffins are baking, whisk together butter and powdered sugar. Stir in juice and zest to make a very thick glaze. Remove from muffin tin and allow muffins to cool for five minutes, dollop a spoonful on each muffin and top with the optional pecan half. Serve warm.
Makes 12 muffins.
Adapted from Dairy Hollow House Soup and Bread, by Crescent Dragonwagon.