This post may contain affiliate sales links. Please read my disclosure policy.
These Orange Cupcakes are super light, cakey and taste like an creamsicle (swoon!). So refreshing with the perfect amount of sweetness. Top with a zesty orange flavored buttercream frosting and sprinkles!
Why You’ll Love This Recipe!
These Orange Cupcakes, oh mama! Whether you’re making these for a special occasion like a birthday or holiday or just want to switch up the usual flavors- this recipe won’t disappoint! With a winning combination of Vanilla Extract + Almond Extract + Orange Zest, it’s got all the zing you need or could want for this delicious orange cupcake recipe. It’s a balance of flavors that works SO perfectly together. Come to mama orange creamsicle cupcakes!
If orange flavor isn’t your thing check out these other tasty cakes: Perfect Carrot Cake Recipe, Vegan Cupcakes, Ultimate Banana Cake Recipe, and Lemon Raspberry Cake.
How to Make Orange Cupcakes
These cupcakes are easy to make and uses common ingredients you’ll likely have in your pantry already! For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what you can expect when making this Orange Cupcakes recipe:
Preheat Oven + Prep Muffin Tins
Preheat oven to 325° F. Line muffin tins with cupcake liners and set them aside.
Combine Dry Ingredients
In a large mixing bowl, combine all-purpose flour, white sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center.
Add in Wet Ingredients
Pour in orange zest, milk, vanilla extract, almond extract, egg and vegetable oil into the well and stir until just combined.
Fill Tins and Bake
Spoon cupcake batter into prepared tins to be 3/4 full. Bake until golden brown. Mine baked for 22 minutes for regular size cupcakes and 12 minutes for minis. Allow cupcakes to cool completely (to room temperature) on a wire rack before frosting.
Pro Tip: Sometimes it’s helpful to use an ice cream scoop to fill the cupcake liners with batter. It helps make sure you’re adding the same amount to each tin, and creates less of a mess too!
Make the Creamy Orange Buttercream Frosting
In a large bowl, whip unsalted butter and fresh orange zest together with a hand mixer on medium speed. Next, add fresh orange juice and vanilla extract. Slowly stir in powdered sugar (confectioner’s sugar) until it starts to mix in. Scrape the sides of the bowl and whip 30 seconds until light and fluffy.
Frost + Decorate Your Cupcakes
Once the cupcakes are cooled, it’s time to frost the cupcakes. You can use a frosting knife to frost these or use a piping bag + tip. Add sprinkles if you like (totally optional).
Storing Orange Cupcakes
Store cupcakes in an airtight container until ready to serve. Cupcakes will stay fresh if stored correctly for up to 3-4 days. You can also store the buttercream frosting the fridge if you wanted to make it ahead. Be sure to bring the frosting back to room temperature before frosting.
Frequently Asked Questions
Yes you can! I would recommend freezing these in a freezer safe ziplock bag or container before frosting. When ready to use, let defrost completely and add whatever frosting you want! You can freeze with the frosting on, but it will be hard to keep them pretty through the process.
Yes, you can use almond milk in this recipe. Doing so will not change the taste or texture of the cupcakes.
Using 1/2 cup softened butter in place of 1/2 cup oil is a great and tasty option. Whip butter and sugar together until light and fluffy. Stir in egg, zest, vanilla and almond extract. Alternate stirring in dry ingredients with milk, finishing with the dry. Scrape sides and mix again briefly. Spoon into pans and bake as usual.
You absolutely can substitute orange extract for the almond extract in these orange cupcakes for an even bolder orange flavor. Go for it!
Yes, if you want to bake this as a cake, you can use a 9×13 cake pan. A bundt cake pan would also be fine.
More Cupcake Recipes to Try!
I hope you love these delicious Orange Cupcakes as much as I did. The printable recipe card is below. Have a good one, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Orange Cupcakes
Ingredients
for the cupcakes-
- 1 1/3 cups all purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup vegetable oil or canola oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange zest
- 1 egg
for the frosting-
- 1/2 cup butter softened
- 3 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 2 1/4 cups powdered sugar
Instructions
- Preheat oven to 325° F. Line muffin tins with paper liners and set aside.
- In a large bowl, combine flour, sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center.
- Pour in orange zest, milk, vanilla, almond extract, egg and oil into the well and stir until just combined.
- Spoon into prepared tins to be 3/4 full and bake 22 minutes for regular cupcakes and 12 minutes for minis. Cool completely before frosting.
- To make the frosting, whip butter, orange juice, zest, and vanilla together. Slowly stir in powdered sugar until it starts to mix in. Scrape sides and whip 30 seconds until light and fluffy. Frost cupcakes and store in an airtight container until ready to serve.
I love Hostess orange cupcakes. When I saw this recipe, I thought of them. I bake home made regular chocolate Hostess cupcakes so I was wondering if I could add a creme filling to these and top them with a white chocolate ganosh (flavored with a bit of orange oil) instead of the buttercream frosting. Do you think that would work?
I sensed it when I first saw the odd ratios in the recipe… but I didn’t listen to my good sense. I followed your recipe exactly as written and I’m now two batches of cupcakes for my children’s soccer wrap up party behind. May I suggest you revisit your 1/4 tsp baking soda to 3/4 tsp baking powder ratios, particularly with the addition of the orange zest. Looks like I’m off to the store to buy a boxed mix. Sadly, I’m definitely not recommending your website to fellow parents at tonight’s event.
Tasted amazing but my tops fell! What did I do wrong? Advice for next time
Add a couple of top Cardomum and some chopped roasted pecan pieces….next level!!!
Nice idea, but the recipe definitely needs some tweaking. To start, the batter needs more liquid, and it needs a longer baking time. Not sure what else I’d adjust but if I ever try these again I’ll experiment.
Try adding s couple teaspoon of cardamom an chopped peacan pieces- way better!
They were okay I have had better muffins
Omg these are the best ever I make them all the time and everyone loves them! So simple to throw together. I even put a little oj in the batter 😄 thanks Lauren👍
Can you freeze them??
Yes! Just be sure to freeze before you frost them. Then once defrosted, you can add whatever frosting you’d like. (You definitely CAN freeze them with frosting, but it would be hard to keep them looking pretty through the process.)
[…] Adapted from Lauren’s Latest […]
[…] Orange Almond Easter Cupcakes […]
[…] Orange Almond Easter Cupcakes […]
[…] Orange Almond Easter Cupcakes from Lauren’s Latest […]
Would using almond milk instead of regular milk work? Looks like a great recipe 🙂
I think that should work just fine!
[…] Orange Almond Easter Cupcakes […]
These were absolutely delicious! Love the combination of orange and almond.
I’m thinking of making these for my baby’s first birthday. Can you sub applesauce for the oil?
You can but it would change the texture a bit.
SO cute, and they look delicious!
[…] Orange Almond Easter Cupcakes Easter Chocolate Cake […]
[…] Never thought of plunking them on a cupcake. Doin’ this for Easter this year! Thanks to LaurensLatest for the terrific […]
I plan to use butter so do i need to add milk into those better? (after zest,almond and vanilla extract and egg? not in the dry flour mix) then pour dry one first then those liquid one and ends with dry mixture?
My friend just sent me this link as she’ll be making these cupcakes and bringing them over for game night Friday. I have to say that A) I happen to love your URL and B) I greatly enjoyed the writing style on this post and will be immediately searching through your blog!
~Lauren @ Sew You Think You Can Cook
[…] via Lauren’s Latest […]
[…] Via Lauren […]
[…] Almond Easter Cupcakes Via Lauren Share : Pin ItTweet Posted by Miss Cupcake in Easter Cupcakes, Fruit Cupcakes, Themed Cupcakes […]
Gorgeous Easter cupcakes! I hope you and your family had a blessed Easter.
Ooh I’m such a sucker for any almond-citrus flavor combo!
Delicious! I made orange cupcakes for Easter also!
Just made these, but used blood orange, really good.
[…] and recipe available at Lauren’s Latest Posted by The Cupcake Connoisseur in Fruit Cupcakes, Nut Cupcakes and tagged with almond, […]
I am all over orange stuff these days. Super yum!
I am behind on reading blog posts, so I did not get to make these adorable cupcakes for Easter. But, I have pinned them for next year. 🙂
I’ve never heard of World Market, but now I have to start searching for one in my area! So adorable 🙂
Zesty, sweet and adorable! Have a fun Easter!
These look yummy, and the chicks are so cute!
You had me at Almond- Anything Almond has my name on it. Get, ready, I’m coming over right now!
I follow Kitchen Aid on Facebook.
I follow you on facebook
I follow you on pinterest
Easter Eggs, of course. Cupcakes!! Yum.
Super cute cupcakes, and they sound delicious! The chicks are so perfect!
YUM! These look delicious! Very cute measuring spoon, too!
yum! these look so good and i love that it’s orange almond! that’s a combination you don’t see everyday 🙂 gorgeous frosting on them, too!
Follow Lauren on Facebook
Totally want these STAT! Love those chicks too!
adorable! never thought to mix orange and almond!!
Those little chicks are adorable!!
These are gorgeous, Lauren. I love all of that orange zest. So refreshing!
Ahaha Those little chicks are so cute! The cupcakes look great, and the recipe sounds delicious.
My kind of cupcakes!!!!
I’ve made orange donuts that remind me of these, and with coconut in them, rather than the almond…gosh your cupcakes and the frosting is PERFECT!!
That pink measuring spoon is so cute. I love seeing unique measuring spoons. I’m kind of stuck with the Oxo ones. They’re great and all, just not all that fun to look at. Speaking of cute, those decorative chicks are just too precious. They kind of look like real chicks!