Orange Cupcakes with Orange Cream Cheese Frosting
Orange cupcakes made with orange zest and freshly squeezed juice are as delicious as they are pretty to serve. These homemade cupcakes are simple to make and loaded with amazing citrus flavor!
I have a thing for citrus desserts. There’s something about the blend of tart and sweet that’s nothing short of magical. These frosted orange cake mix cookies are another favorite that I’ve been making for years. They never last more than a few days in this house. Also, if you’ve never tried orange meringue pie, you definitely need this orange meringue pie recipe in your life!
I give the option of using butter or oil in this cupcake recipe. Butter results in a more dense flavorful cupcake and oil will yield a lighter, fluffier cupcake. I happen to love cakes and cupcakes made with real butter, but it just depends on the texture that you prefer. They both turn out delicious.
The orange cream cheese frosting on these cupcakes is also incredible on chocolate cake and pumpkin cupcakes.
Orange Cupcakes with Orange Cream Cheese Frosting
*Adapted from Taste of Home
Makes 15 cupcakes
For the cupcakes:
1/2 cup butter, softened (or 1/2 cup canola oil)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp pure orange extract
2 cups cake flour, sifted
1 1/2 tsp baking powder
1/2 tsp sea salt
1/8 tsp baking soda
1/3 cup whole milk
1/3 cup + 3tbsp fresh orange juice with pulp
Preheat oven to 350 degrees F.
Zest and juice a large orange. Don’t skip the zest! It adds so much flavor to the frosting and makes a gorgeous garnish.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time until well mixed, then add extracts. Combine all dry ingredients in a separate bowl and whisk until combined. Add to butter mixture then alternately add milk and orange juice beating well with each addition. Pour into paper-lined muffin tins about 2/3 full.
Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before frosting.
For the Frosting:
1 (8oz) package cream cheese, room temperature (the stick kind, not from a tub)
2 sticks (16 tbsp) butter, room temperature
5 cups confectioners’ sugar, sifted
2 tbsp freshly squeezed orange juice
1 tsp vanilla extract
1 tbsp fresh orange zest (plus a bit more for the garnish)
Whip cream cheese and butter in a large mixing bowl on medium speed until smooth. Scrape down the bowl, then slowly add confectioners’ sugar, stopping to scrape down the bowl several times. Add orange juice, vanilla, and zest and mix on medium speed until frosting is smooth and fluffy. Using your favorite decorating tip, pipe the frosting onto cupcakes and garnish with extra orange zest. Refrigerate frosted cupcakes in a sealed container if not eating right away and store leftover cupcakes in the fridge.
Tips For Thickening Cream Cheese Frosting
This cream cheese frosting comes out thick and spreadable, but if you want it a bit thicker without adding more sweetness just add a tablespoon of cornstarch. It’s a great frosting trick to make it easier for piping onto cakes and cupcakes without over-sweetening the frosting by adding extra powdered sugar. You can also chill it for a bit before frosting the cupcakes.
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Orange Cupcakes with Orange Cream Cheese Frosting
Ingredients
For the cupcakes
- 1/2 cup butter softened (or 1/2 cup canola oil)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pure orange extract
- 2 cups cake flour sifted
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/8 tsp baking soda
- 1/3 cup whole milk
- 1/3 cup + 3tbsp orange juice with pulp
For the Frosting
- 1 8oz package cream cheese, room temperature
- 2 sticks (16 tbsp) butter, room temperature
- 5 cups confectioners’ sugar sifted
- 2 tbsp fresh squeezed orange juice
- 1 tsp vanilla extract
- 1 tbsp fresh orange zest
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time until well mixed, then add extracts.
- Combine all dry ingredients in a separate bowl and whisk until combined.
- Add to butter mixture then alternately add milk and orange juice beating well with each addition.
- Pour into paper-lined muffin tins about 2/3 full.
- Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before frosting.
- To make the frosting:
- Whip cream cheese and butter in a large mixing bowl on medium speed until smooth.
- Scrape down the bowl, then slowly add confectioners' sugar, stopping to scrap down the bowl several times.
- Add orange juice, vanilla, and zest and mix on medium speed until frosting is smooth and fluffy.
- Using your favorite decorating tip, pipe the frosting onto cupcakes and enjoy. Refrigerate frosted cupcakes if not eating right away.
Nutrition
*This recipe was updated on April 21, 2020 from the original recipe posted October 30,2013.
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How cute! I bet some kids are happy at your house!
These look so yummy! And I love your story!
Thank you Maren!