Orange Cupcakes

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

Course Dessert

Cuisine American

Keyword Easter Cupcakes, Orange Cupcakes, orange frosting

Prep Time 10

Cook Time 22

Total Time 32

Servings cupcakes

Calories 363kcal

Author Katie Cooksey

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