To view this recipe in French, click here

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Number of servings

Cupcakes ingredients

  • 1 ½ cups white all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • ¼ cup plain Greek yogurt
  • 1 tbsp orange zest from one Sunkist® Cara Cara orange
  • ⅓ cup Sunkist® Cara Cara orange juice
  • 1 ½ tsp vanilla extract
  • ½ cup milk

Marshmallow Frosting ingredients

  • ½ cup unsalted butter
  • 1 cup marshmallows
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Sunkist® Cara Cara orange zest for decoration


  1. Preheat the oven to 350F and place the rack in the middle position.
  2. Line a muffin tin with 12 cupcake liners.
  3. In a large bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Using a hand mixer or stand mixer, cream together the softened butter and sugar for about 2 minutes until the mixture becomes light and fluffy.
  5. Add the egg, Greek yogurt, Sunkist® Cara Cara orange zest and juice, and vanilla extract. Mix again until well incorporated.
  6. Gradually add half of the flour mixture. Then add the milk and mix again, followed by incorporating the remaining flour.
  7. Divide the batter among the 12 muffin cups.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack or plate.
  10. Prepare the frosting. Start by melting the butter either in a double boiler or in the microwave for 15-20 seconds. Then add the marshmallows and microwave for an additional 20 seconds, until melted.
  11. If using the double boiler method, remove the bowl from the hot surface.
  12. Add the powdered sugar and mix well using a hand mixer or stand mixer. Then add the vanilla extract. If the frosting seems too liquid, add a bit more powdered sugar.
  13. Transfer the frosting to a piping bag or a plastic bag with a corner snipped off.
  14. Frost the 12 cupcakes and decorate with orange zest.