orange cupcakes recipe

Enjoy a burst of citrus with these Orange Cupcakes. Fluffy orange-infused cupcakes topped with an orange buttercream to create a light and airy treat everyone will love!

Orange Cupcakes

butter (softened)

sugar

sour cream

tsp vanilla extract

Tbsp orange zest

all-purpose flour

tsp salt

tsp baking powder

tsp baking soda

milk

orange juice

confectioner's sugar

Tbsp half and half

Orange food coloring/gel (optional)

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.

In a stand mixer or bowl with an electric mixer, beat the butter and sugar together until fluffy.

Next, add the egg, sour cream, vanilla and orange zest and mix.

In a separate bowl whisk together the flour, salt baking soda and baking powder.

Add the dry ingredients and the milk into the batter and mix until fully combined.

Pour the batter into your lined cupcake tin about ¾ of the way full.

Bake in the oven for 15-20 minutes until the cupcakes have cooked and a toothpick comes out clean. Note cupcakes will be lighter in color.

While the cupcakes are cooling, make the buttercream frosting.

In a medium bowl beat together the butter, vanilla and orange juice.

Next, add the confectioner’s sugar until the frosting has thickened. You want a thick, firm frosting to hold up on the cupcakes. If needed add additional powdered sugar.

Next, add in the orange food gel, if using, and half and half and mix until everything has combined, frosting should be smooth but hold its shape.

Then, using a thick piping tip, pipe the frosting on top of each cupcake, a top with a small slice of orange and enjoy!

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Orange Cupcakes Recipe

Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.

Orange Cupcakes with the creamiest Orange Buttercream

g corn flour (cornstarch) ((¼ cup / 1.2 ounces))

baking powder

salt

unsalted butter, melted ((½ cup / 1 stick))

¼ cup whole milk, room temp

eggs, room temp

orange juice ((notes))

orange

vanilla extract

flour

orange,

226 g unsalted butter, softened ((1 cup / 2 sticks))

caster (superfine) sugar

orange zest

Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.

Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.

In a separate bowl, mix together the melted butter and sugar just to combine.

Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.

Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.

Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.

FOR THE ORANGE CUPCAKES

In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.

Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).

Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).

Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.

Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.

Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).

Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

FOR THE ORANGE BUTTERCREAM

Turned out so soft and delicious. I used orange flower water in place of vanilla. Used ganache instead of butter cream. Next time I’ll try the orange buttercream. 🙏🏽 

I tried these today. I made a couple of changes, used maple syrup instead of sugar, added 6 instead of 2 tablespoons of juice, and backed in a round cake pan instead a muffin pan.
My mix didn't rise at all and it was very heavy.

Taste is good but I was hoping to use it as a two or three layers birthday cake and this way I can't.

Why do you think that is? Could that be because of the maple syrup? I have used that instead of sugar in other recipes but didn't have that issue.

Any ideas?

(I'm rating it with five stars cause the taste was good, and I didn't follow the recipe as is .)

I made these and I halved the amount of buttercream and it was perfect. I also think my oranges weren't great so I added a lot more orange zest. The cupcakes are so soft and lightweight and not too sweet at all!!!

This turned out really nicely! It tastes great and was easy to make.  Only problem I have is how wasteful the icing amount is 😅 I followed all the measurements and there was so much icing left even after I added it to a whole batch of banana bread too 😅 I'll just halve the recipe next time but it's definitely overkill.

This recipe is 10/10. I just finished making the cupcakes, and they turned out great. The y are really fluffy too. I also made the buttercream and it is very silky, and delicious. Neither the cake and the buttercream are too sweet, which is great. Perfect recipe for people who don’t like too much sweetness. I wish I. Could post a picture here to show off the results.😅

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