Orange cupcakes are a delightful treat bursting with citrus flavor, perfect for any occasion. These cupcakes are light, fluffy, and infused with the refreshing taste of fresh oranges. Whether you’re making them for a party, a special event, or simply to satisfy your sweet tooth, these cupcakes are sure to be a hit. The combination of orange zest and juice gives them a bright, tangy flavor, and they pair wonderfully with a creamy orange-flavored frosting.
Not only do these cupcakes taste amazing, but they also have a beautiful golden color that makes them look as good as they taste. If you love citrus desserts, these orange cupcakes will quickly become a favorite. Serve them with a cup of tea or coffee, or enjoy them as a light dessert after a meal.
Ingredients
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- ½ cup (120ml) fresh orange juice
- ¼ cup (60ml) milk
For the Orange Frosting:
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and orange zest.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 6: Make the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the orange zest, orange juice, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. If needed, add more powdered sugar for a thicker consistency or more orange juice for a thinner consistency.
Step 7: Frost the Cupcakes
- Once the cupcakes are completely cool, spread or pipe the frosting on top.
- Garnish with additional orange zest or small orange slices for decoration (optional).
Serve
These orange cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. If refrigerated, allow them to come to room temperature before serving for the best texture.
They pair wonderfully with a cup of tea, coffee, or even a glass of cold milk. These cupcakes also make a great addition to brunch spreads or dessert tables at parties.
Calories
Each cupcake (with frosting) contains approximately 250-300 calories, depending on portion size and ingredients used. If you prefer a lighter version, you can reduce the sugar or use a lighter frosting option such as a whipped cream topping.
Enjoy your homemade Orange Cupcakes—a delicious burst of citrus in every bite!