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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!
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.
for the cupcakes-
- 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.