orange cupcakes

These are the perfect breakfast muffin, hearty and filling but also light and airy. Great for an afternoon coffee snack too!

Almond Orange Semolina Cupcakes

yogurt

sugar

eggs

orange

flour

semolina flour

tsp baking powder

tsp baking soda

tsp salt

tsp orange blossom water

orange (or lemon) more as needed

Preheat oven to 350 degrees and line muffin tin with 8 liners or grease with cooking spray.

In a bowl of a stand mixer or hand mixer, whisk together your oil, sugar, eggs, yogurt and orange zest for 2 minutes on high speed.

Add in your flours, baking powder, baking soda, salt and finally your orange blossom water.

Pour your batter in prepared muffin tin and bake for 20-25 minutes until toothpick comes out clean and tops are slightly browned.

Let cool for 5 minutes in tin then remove and place on cooling rack.

Moist and fluffy Orange Cupcakes with orange frosting, infused with the delicious bright flavor of fresh orange juice and orange zest.

Orange Cupcakes

all purpose flour

baking powder

salt

unsalted butter

orange zest (from about 2 large or 3 medium oranges)

eggs (at room temperature)

vanilla extract

sour cream

orange juice (from about 1 large or 2 medium oranges)

sugar (240 grams)

unsalted butter (115 grams)

orange zest (from one large orange or two medium)

orange juice

heavy cream

Preheat the oven to 350°F (180°C), or 160°C for a fan oven, and line a 12-count muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the sugar, butter and orange zest until smooth. Beat in the eggs and vanilla extract.

Add the flour mixture and mix until just combined. Add the sour cream and orange juice and gently stir to combine.

Divide the batter evenly between the prepared muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool 5 minutes before transferring to a wire rack to cool completely.

For the cupcakes:

In a large bowl add half the powdered sugar, butter and orange zest and mix until smooth. Add the remaining powdered sugar and mix well.

Add the orange juice and vanilla and mix to combine. Add the heavy cream as needed and mix to achieve desired consistency.

Pipe or spread over the cooled cupcakes.

For the frosting:

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!

butter (softened)

tsp vanilla extract

Tbsp orange zest

all-purpose flour

milk

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!

https://content.jwplatform.com/videos/8LGPCWwv.mp4

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))

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

¼ cup whole milk, room temp

eggs, room temp

orange juice ((notes))

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.😅

Moist and fluffy cupcakes with creamy orange frosting make for the most delicious homemade orange cupcakes!

Fluffy Homemade Orange Cupcakes

(95 grams) cake flour

(95 grams) all-purpose flour

tea baking powder

tea baking soda

tea kosher salt

(200 grams) granulated sugar

tbsp orange zest

(1 stick, 113 grams) unsalted butter (room temperature)

tea vanilla extract

unsalted butter (softened)

tea orange zest

Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.

In a bowl or measuring cup, mix together the orange juice and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a bowl using an electric mixer, add the sugar and orange zest. Rub together the ingredients until fragrant .Add the butter and mix on medium speed until light and airy, 3 to 4 minutes.

Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.

Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the sour cream mixture and mix to combine. Add the remaining dry ingredients and mix to combine.

Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes.

Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.

To Make the Orange Cupcakes

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.

Turn the mixer off and add the powdered sugar, orange juice, orange zest vanilla, and orange blossom water (if using). Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.

Turn up the speed and mix at medium-high speed for about 2 minutes, until the buttercream is light and fluffy. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped.

To Make the Orange Buttercream

You think I could use this recipe for a layer cake? What size? Thank you!

Making these all spring long! I loooove the creamsicle flavor. So good!

This is hands down the most delicious dessert I’ve made. My in-laws have orange trees in their backyard, so I used freshly picked oranges for my cupcakes. My husband and I could not stop eating them. They icing is very sweet so I cut back to a very thin layer and this was the perfect amount of sweetness for my household.

Omg I just baked these and they were delightful what a joy

Great recipe! I love the creamsicle flavor. I know orange isn't the most popular flavor, but they are just so good!

Sweet Orange Cupcakes make for the perfect summertime treat! These orange cupcakes have a sweet orange buttercream icing and are made in under 30 minutes. These cupcakes will be a go to recipe for all of your summer gatherings!

Orange Cupcakes with Orange Buttercream

orange zest (from one medium orange)

⅔ cup all purpose flour

baking soda

butter

Preheat oven to 350 degrees.

In a stand mixer, cream butter and sugar together. Add egg, sour cream, vanilla and orange zest. Mix again.

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

Alternate between adding dry ingredients and milk to wet ingredients in stand mixer, whisking between each addition.

Whisk until batter is just combined.

Pour batter into lined muffin tin, filling cupcake liners about ¾-full.

Bake for 15-18 minutes until cupcake centers bounce back to the touch.

Allow cupcakes to cool on baking rack.

Ice with orange buttercream icing.

Cupcakes

Use a hand mixer to cream butter, vanilla and orange juice.

Add 1/2 cup of powdered sugar. Continue adding powdered sugar 1/2 cup at a time until icing is thickened.

Add heavy cream. Icing should be smooth but hold its shape fairly well.

Pipe icing onto room temperature cupcakes.

Orange Buttercream Icing

I haven't even made the icing for these yet but as I was waiting for them to cool, I downed two of them! These may very well be the best cupcakes I've EVER had. You've gotta make them!

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The most viewed orange cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine