Orange Cupcakes with Orange Cream Cheese Frosting
A delicious orange cupcake from scratch topping with a rich and creamy homemade cream cheese frosting
Servings 15
Calories 307kcal
Ingredients
For the cupcakes
- ½ cup butter softened (or ½ cup canola oil)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pure orange extract
- 2 cups cake flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ⅛ teaspoon baking soda
- ⅓ cup whole milk
- ⅓ 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 tablespoon fresh squeezed orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon 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 ⅔ 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
Calories: 307kcal | Carbohydrates: 70g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 408mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 631IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg