Orange Cupcakes with Orange Cream Cheese Frosting Recipe
These Orange Cupcakes with Orange Cream Cheese Frosting are soft, tender, and bursting with fresh orange flavor. Featuring a moist orange-infused cupcake paired with a rich, creamy orange cream cheese frosting, this easy-to-make recipe yields delightful cupcakes perfect for any occasion. The batter comes together quickly, and the cupcakes keep their freshness wonderfully—tasting even better the next day.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes
- Yield: 12 large cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes
- 1 ½ cups (175g) all-purpose flour, sifted
- 1 ¼ teaspoons baking powder
- 2 large eggs
- ¾ cups (150g) granulated sugar
- ½ cup (120 ml) canola or vegetable oil, avocado oil works too
- ⅔ cups (155 ml) freshly squeezed orange juice
- Orange zest from 2 oranges (same oranges used for juice)
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 cup (226g / 8oz) block cream cheese (full-fat), softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line a cupcake or muffin pan with cupcake liners to ensure easy removal and clean-up.
- Combine sugar and zest: In a small bowl, mix the granulated sugar with orange zest thoroughly. This releases citrus oils into the sugar, infusing the cupcakes with robust orange flavor.
- Mix dry ingredients: In a medium bowl, whisk together sifted flour and baking powder. Set aside for later use.
- Whisk eggs and orange sugar: Using an electric mixer with the whisk attachment (or a handheld mixer), beat the eggs together with the orange-infused sugar on high speed until pale and fluffy, approximately 5 minutes. This aerates the mixture for a light crumb.
- Add oil, orange juice, and vanilla: With mixer running on low, slowly stream in the oil until combined. Then add freshly squeezed orange juice and vanilla extract, mixing gently until all liquids are incorporated.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet batter, whisking slowly and just until combined. Be careful not to overmix to keep cupcakes tender.
- Fill cupcake liners: Pour the batter evenly into prepared cupcake liners, filling each about ¾ full. You may get a few extra cupcakes if your liners are not very tall.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or an instant-read thermometer registers 205°F (96°C). If tops brown too quickly, tent loosely with foil.
- Cool: Remove cupcakes from oven and let cool completely on a wire rack before frosting.
- Make frosting: In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and softened butter on medium speed until smooth and creamy (1-2 minutes).
- Add remaining frosting ingredients: Add powdered sugar, vanilla extract, orange juice, orange zest, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed for 1-2 minutes until smooth and fluffy. Add more powdered sugar if a thicker consistency is desired.
- Frost cupcakes: Once cupcakes are completely cooled, frost them generously with the orange cream cheese frosting and serve.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, serve at room temperature.
- Cupcakes freeze well: store frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
- Be careful not to overmix the batter, as this can make cupcakes dense.
- If the cupcake tops brown too quickly while baking, cover loosely with aluminum foil to prevent over-browning.
- Use fresh orange juice and zest to maximize flavor.
