Orange-Glazed Strawberry Cupcakes

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 1 cup confectioners' sugar 
• 1 large egg plus egg white 
• 1.7 cups flour all-purpose
• 0.5 cup orange juice 
• 0.3 teaspoon salt 
• 0.5 cup strawberries fresh finely chopped
• 0.7 cup sugar 
• 8 tablespoons butter unsalted softened (1 stick)

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• toothpicks
• muffin liners
• muffin tray

Directions

1. Make cupcakes: Preheat oven to 375F. Line a 12-cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.
2. Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 Tbsp. orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.
3. Spoon batter into prepared muffin cups, filling each until almost full.
4. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes.
5. Let cool in pan on a wire rack for at least 5 minutes.
6. Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 Tbsp. orange juice until smooth. If glaze is too thick, stir in additional juice, making sure to add only 1 tsp. at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.
7. Remove cupcakes from pan and top evenly with glaze.
8. Let cool completely on rack, about 1 hour.
9. Garnish each cupcake with a strawberry half, if desired.