Orange Cupcakes

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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.

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

More Cupcake Recipes to Try!

• Vanilla Cupcakes
• Lemon Cupcakes with Lemon Mousse Frosting
• Vegan Cupcakes
• Carrot Cake Cupcakes

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.

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4.59 from 12 votes

Orange Cupcakes

These are Orange Cupcakes. Super light and refreshing with the perfect amount of sweetness. Top with orange buttercream frosting and sprinkles!

servings 12 cupcakes

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

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

US Customary – Metric

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.
  

Video

Notes

*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.

Nutrition

Calories: 363kcal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 58mg | Sugar: 39g | Vitamin A: 275IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 0.7mg

Course: Dessert

Cuisine: American

Keyword: Easter Cupcakes, Orange Cupcakes, orange frosting