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!
This Orange Cupcake recipe is perfect any time of year but especially during peak citrus season. I love fresh orange juice, and using it inside of a smooth and silky buttercream makes these cupcakes melt in your mouth.
If you are wanting more fruit infused cupcake recipes then you have to also check out my Lemon Cupcakes, Blueberry Cupcakes, and Strawberry Cupcakes!
Table of Contents
Why I Love These Orange Cupcakes
- They only take 30 minutes to make!
- I love incorporating fresh fruit into baked goods making them zesty and delicious.
- You can make these year round!
Recipe Ingredients
Orange Zest and Orange Juice – To bring out that bright and authentic orange flavor to both the cupcakes and orange buttercream.
Sour Cream – Helps make the cakes moist and tender and keeps them from drying out.
For a full list of ingredients and amounts see the recipe card below.
How to Make Orange Cupcakes
Step 1: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.
Step 2: Then, in a stand mixer or large mixing bowl with an electric mixer, beat the butter and sugar together on medium speed until fluffy. Scrape down the sides of the bowl as needed.
Step 3: Next, add the egg, sour cream, vanilla and orange zest and mix.
Step 4: In a separate bowl whisk together the flour, salt, baking soda and baking powder.
Step 5: Add the dry ingredients and the milk into the wet ingredients and mix until fully combined.
Step 6: Pour the mixture into your lined cupcake tin about ¾ of the way full.
Step 7: 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.
Step 8: While the cupcakes are baking, make the orange buttercream frosting.
Step 9: In a medium bowl whip together the butter, vanilla and orange juice.
Step 10: Next, add the confectioners sugar until the frosting has thickened. You want a thick, firm frosting to hold up on the cupcakes. If needed add additional powdered sugar.
Step 11: 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.
Step 12: Then, place the buttercream in a piping bag and using a thick piping tip, pipe the orange frosting on top of each cupcake, a top with a small slice of orange and enjoy!
FAQs
For these orange creamsicle cupcakes I recommend using whole milk. However, you can also use 2% or even half and half as well.
Be creative with your toppings! I like to use a little slice of fresh orange. However, you can also leave it plain or add sprinkles or other toppings of your choosing.
Storage Information
You can store these cupcakes in an airtight container at room temperature for 1-2 days. For longer storage you can keep them in your fridge for 3-5 days.
If you want to freeze these cupcakes you can do so unfrosted in your freezer for up to 3 months.
More Orange Recipes You Will Love
Orange Cupcakes
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Ingredients
For the Cupcakes
- 1/2 cup butter - softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 Tbsp orange zest
- 1 2/3 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup milk
For the Buttercream
- 1/2 cup butter - softened
- 1/2 tsp vanilla extract
- 1/4 cup orange juice
- 4 1/2 cups confectioner's sugar
- 1 Tbsp half and half
- Orange food coloring/gel - optional
Instructions
- 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!
These are so lovely! Thanks for sharing the recipe!
Everyone loved these cupcakes! I didn’t use the food coloring in the icing because I am not a fan but they still tasted delicious!