Orange Cupcakes

5 from 7 votes

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

These Orange Cupcakes! I wanted to make something springy and fresh, but slightly different. I originally thought I’d make lemon cupcakes since I’m a lemon freak and all but opted for orange because it’s kinda-sorta out of the norm. Meaning: you all should have oranges on hand or have at least heard of oranges. If you haven’t heard of oranges before, find some and get ready to live!

Orange Cupcakes

Orange Cupcake Recipe

To make these orange cupcakes you’re going to need four unique flavoring ingredients as well as all the other pantry staples to make cupcakes.

  • Vanilla Extract, Almond Extract, and Orange Zest – All the zing you need for these delicious cupcakes. It’s a balance of flavors that works SO perfectly together.
  • Orange Juice and Zest – These ingredients make their way into the frosting that helps tie everything together! If you love orange you’ll love these cupcakes.

But if orange isn’t your thing check out these other tasty cakes: Perfect Carrot Cake RecipeVegan Cupcakes, Ultimate Banana Cake Recipe, and Lemon Raspberry Cake.

Cupcake Dry Ingredients

How to Make Orange Cupcakes

Start by stirring together some dry ingredients: flour, sugar, salt, baking powder, and baking soda. Nothing foreign here. Make a well in the center.

Orange Zest

Into that well, sprinkle in some orange zest,

Milk

some milk,

Vanilla Extract

vanilla,

Almond Extract

almond extract,

Egg

an egg,

Oil

and oil.

Side note: if you want to sub butter for oil, check out the notes at the bottom of the recipe. I think the butter tastes a little better. But, I used to eat straight up butter right out of the fridge when I was 3.

Easter Cupcake Batter

So, you’re going to want to stir everything together until it’s just combined, like so. This cake batter tastes REALLY good….not that I ate it by the spoonful or anything…

Easter Cupcakes

Fill up your cupcake pans 3/4 of the way and bake.

Easter Cupcakes

22 minutes later at 325 degrees, you have cute little orangey cuppy cakes! 🙂 Set these babies aside to cool.

Orange Frosting

How to Make Orange Frosting

In the meantime, whip some butter and orange zest up together and take a big whiff. Mmmmm….orange.

Orange

So to the butter, we’re going to squeeze some of these babies into the bowl, fresh orange juice,

Vanilla Extract

and pour in some vanilla

Powdered Sugar

and powdered sugar too.

Orange Frosting

After a little whip action from your KitchenAid mixer, you have frosting! 🙂 You can regularly frost your orange cupcakes {like in the first photo pictured at the top}

Or you can grab some of these cuties…

And stick ’em on top of some mini cupcakes! How cute are these little fellows? {I found them at World Market. That store is quickly becoming my new obsession/addiction. I want to live there.}

Mini Easter Cupcakes

Anyways, I hope you all enjoy your Easter weekend full of good food like these orange cupcakes and these little nests. Have a good one!

More Cupcake Recipes to Try!

5 from 7 votes

Orange Cupcakes with Orange Frosting

These are Orange Cupcakes. Super light and refreshing with the perfect amount of sweetness. Top with frosting and sprinkles!
servings 12 cupcakes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins

Ingredients

for the cupcakes-

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 degrees. Line muffin tins with paper liners and set aside.
  • In a large bowl, combine flour, sugar, salt, and leavenings. Stir with a fork to combine and make a large well in the center. Pour in remaining wet ingredients 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.

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

 

Polaroid photo of granola bars

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47 Responses
  1. Chung-Ah | Damn Delicious

    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!

  2. Averie @ Averie Cooks

    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!!

  3. Julie @ Table for Two

    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!

  4. Jen @ The Scrumptious Pumpkin

    I’ve never heard of World Market, but now I have to start searching for one in my area! So adorable 🙂

  5. Natalie @ Cooking for My Kids

    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. 🙂

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  8. Lauren Everson

    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

  9. cloey

    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?

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    1. Lauren

      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.)

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