These Orange Semolina Cupcakes are light, tender, and bursting with bright citrus flavor. The combination of fine semolina and flour gives them a uniquely soft, slightly textured crumb, while fresh orange zest and juice make every bite wonderfully aromatic. They’re easy to prepare, bake beautifully, and are perfect for breakfast, tea time, or dessert.
Whether you’re hosting guests or just craving something homemade and comforting, these cupcakes are guaranteed to become a favorite.
Ingredients
Dry Ingredients:
1 cup (160 g) fine semolina
½ cup (65 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Wet Ingredients:
2 large eggs
½ cup (100 g) sugar
½ cup (120 ml) vegetable oil
½ cup (120 ml) fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
Optional: 1–2 tablespoons milk (if batter is too thick)
Preparation Method
- Prepare the Batter
- In a large bowl, whisk together the semolina, flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar until pale and slightly thick.
- Add the oil, orange juice, orange zest, and vanilla. Whisk until smooth.
- Pour the wet mixture into the dry ingredients.
- Mix gently with a spatula until combined.
- Let the batter rest for 10 minutes so the semolina absorbs some moisture.
- If the batter feels too thick after resting, add 1–2 tablespoons of milk.
- Bake the Cupcakes
- Preheat your oven to 350°F (180°C).
- Line a muffin tray with cupcake liners.
- Fill each liner about ¾ full.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool and Serve
Allow the cupcakes to cool on a wire rack.
Serve plain or dust with powdered sugar for a sweet finish.