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 C 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 minutues if normal size muffins) . Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.