3 large eggs, at room temperature 1 cup granulated sugar 1 ½ cups all purpose flour ½ cup vegetable oil ½ cup natural orange juice 1 teaspoon finely grated orange zest 3 teaspoons baking powder
- Preheat the oven to 180 degrees Cup and line a medium muffin pan with 24 cupcake liners. - In a bowl, beat the eggs and granulated sugar with a mixer on medium-high speed until double the volume and stay pale and fluffy, about 3 minutes. With a spatula add the flour and mix carefully so it doesn't loose the volume. Then add the oil and beat a little in a low speed. - Add the finely grated orange zest and the natural orange juice, beat again in a low speed until just combined ( do not overmix). Add the baking powder and mix carefully with a spatula. - Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 10 minutes for medium cupcakes (18-20 minutes if normal size muffins) . Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.