Years ago when I was growing up in our town on Long Island, one of our neighbors had a huge combination Christmas and Hanukkah party each year. They always had the biggest and brightest tree and the largest menorah with the prettiest colored candles. And the holiday food was SO good.
I can still remember most of her dishes, but the one dessert always stood out to me the most: her orange-scented cupcakes. I loved them. As the baker in the family (even back then), I asked my neighbor if she would give me the recipe and she was so happy to share it.
Related: 8 Best Hanukkah Treats and Dessert Recipes
Pam's Daily Dish
I still have the cupcake recipe, and over the years have made these incredible Happy Hanukkah Cupcakes for friends and family. I just went through my recipe box and found it, but of course, now I have to make some tweaks to the ingredients. So here now is the new and improved version of those wonderful cupcakes with all the memories that go along with them. I think they taste almost the same!
This is a very easy recipe to make any time of year with your favorite frosting. Happy Holidays to you all!
Ingredients You Need for Happy Hanukkah Cupcakes
- All-purpose flour
- Whole-wheat pastry flour (or more all-purpose flour – see recipe notes)
- Large egg
- Egg white
- Melted butter
- Orange juice
- Applesauce
- Sugar
- Vanilla extract
- Baking powder
- Salt
- Orange zest
- Marshmallow fluff
- Sprinkles, for decoration
More Hanukkah Menu Ideas
- Sufganiyot (Challah Donuts)
- Best Potato Latkes
- Best Brisket and Brussels Sprouts Hash
- Andrew Zimmern’s Noodle Kugel
Up next: 10 Traditional Jewish Recipes That Work for Rosh Hashanah, Yom Kippur and Hanukkah
Happy Hanukkah Cupcakes Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour or you can use all-purpose if you want
- 1 large egg
- 1 large egg white
- ⅓ cup butter, melted and cooled
- ½ cup fresh squeezed orange juice , preferably from a sweet Sunkist orange
- ½ cup baby applesauce
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tps salt
- zest of half an orange, or to taste
- 6 heaping tbsp marshmallow fluff
- colored sprinkles for decoration, optional
- Preheat oven to 350 degrees, line a 12-cup muffin pan with cupcake liners and set aside.
- In a large mixing bowl, mix the butter, sugar, eggs, orange juice and vanilla with a wire whisk.
- Add the dry ingredients, and switch over to a rubber spatula to make sure all the flour is well incorporated.
- Now using a hand held mixer, beat up for about 2 minutes. Place in fridge for 5 minutes.
- Pour the batter into a large glass measuring cup with a spout for easy filling. The batter will be thin.
- You will have just the right amount to fill 12 cups about ¾ the way up.
- Bake for about 20 to 25 minutes, rotating the pan halfway through.
- When the tops look lightly browned and they spring back when touched, the cupcakes are done. You can test them with a toothpick; there should be dry crumbs or no crumbs.
- Let cool completely on wire rack.
- Take ½ tablespoon of the fluff and dollop on each cupcake. Sprinkle with your choice of topping and enjoy!!!
Kitchen Counter
Nutrition: calories 165.3, fat 2.6 g, carbs 33.2 g, fiber 1.2 g, sugars 19.1 g, sodium 88.8 mg, protein 2.4 g , Weight Watcher PointsPlus® 4rn
