Orange Almond Easter Cupcakes

These are Orange Almond Easter Cupcakes. Super light and refreshing with the perfect amount of sweetness. Top with sprinkles or cute chicks.

Course Dessert
Cuisine American
Keyword Almond Cupcakes, easter, Easter Cupcakes, Orange Cupcakes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 cupcakes
Calories 363 kcal
Author Lauren


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
US Customary - Metric


  1. Preheat oven to 325 degrees. Line muffin tins with paper liners and set aside.
  2. 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.
  3. 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.

Recipe 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 Facts
Orange Almond Easter Cupcakes
Amount Per Serving
Calories 363 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 12g 60%
Cholesterol 34mg 11%
Sodium 149mg 6%
Potassium 58mg 2%
Total Carbohydrates 50g 17%
Sugars 39g
Protein 2g 4%
Vitamin A 5.5%
Vitamin C 1.6%
Calcium 2.9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.