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Mantecadas de Narnaja-Orange Zest Cupcakes

Recreate one of La Panaderia favorites with this super easy Mantecada(Mexican Orange Cupcake) recipe!
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
resting Time For Batter 10 minutes
Total Time 55 minutes
Servings 6 Large Mantecadas

Equipment

  • 6-8 paper cups for cupcakes
  • cupcake pan

Ingredients

Ingredients

  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup warm whole milk
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 large orange
  • 1 teaspoon baking powder
  • 1/2 tsp active dry yeast
  • Pinch of salt
  • 1/2 cup sugar
  • 1 1/4 cups flour
  • 1/3 cup candied orange pieces chopped small(optional)
  • 6-8 cupcake paper cups

Instructions

Directions

  • Preheat oven to 400 degrees F. Line a muffin pan with 6-8 paper cups or you can grease the muffin pan with some shortening.
  • In a large bowl, whisk together the flour, baking powder, yeast and salt. Set aside
  • In another bowl, using a hand held electric mixer, whip eggs. With mixer on medium, mix in the oil, vanilla, milk and orange zest. Mix in the sugar.
  • With the mixer on low/medium speed, gradually mix in the flour(dry ingredients). Do not over mix. Let the batter stand for 10 minutes.
  • Preheat oven to 400 degrees F. Divide the batter into prepared paper cups or greased pan. If adding the candied orange pieces, add a few to each mantecada. Bake for 20 to 25 minutes or until a toothpick comes out clean from the center and mantecadas are golden brown. Remove from oven and let cool.  Sprinkle with granulated sugar while they are still warm.