3/4 cup Greek yogurt, at room temperature
3/4 cup sugar
1 1/2 cup flour
1/2 cup canola oil
1/4 cup cara cara orange juice
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, at room temperature
zest of 2 Cara Cara oranges
Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry ingredients. Set aside. Mix together the oil, zest, yogurt, juice and eggs. Slowly add the dry ingredients. Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the center cupcake comes out clean. Cool on a wire rack before icing.
I love Cara Cara oranges because they are 1. navel (no pips!) 2. I’ve never had a bad one 3. they are sort of pink inside. The batter came out sort of a pretty baby asprin* pinky peach and with a great, strong sweet orange flavor. Regular navels or blood oranges would work well, but the Cara Caras are especially good this time of year. Normally the Cara Caras I get are huge but this year they were more normal sized and I ended up using 1 1/2 for the cupcakes and 2 for the icing, even though they were very juicy.
*I always liked the flavor of baby asprin. I sort of miss it. Darn unflavored adult medicines!