Orange Cream Cupcakes are a cheerful, citrusy dessert perfect for spring and summer occasions. These soft, zesty cupcakes are infused with real orange juice and zest, topped with a fluffy orange buttercream frosting, and crowned with a playful gummy orange slice. Light yet flavorful, they bring a burst of sunshine to any dessert table.
Why You’ll Love This Recipe
These cupcakes strike the perfect balance between sweet and tangy, thanks to the combination of fresh orange juice, zest, and creamy butter. The homemade citrus buttercream is light and smooth, adding just the right amount of richness. Easy to prepare and visually appealing, they’re ideal for birthdays, picnics, showers, or any event that calls for a bright and refreshing treat.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup orange juice
- 1/4 cup milk
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp orange juice
- 1 tsp orange zest
- Orange food coloring (optional)
- Gummy orange slice candies for garnish
directions
- Preheat oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time. Mix in the vanilla extract and orange zest.
- Add the orange juice and milk alternately with the dry ingredients, mixing until the batter is smooth and well combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and mix until fluffy.
- Stir in orange juice, zest, and food coloring if desired, until the frosting reaches a smooth, spreadable consistency.
- Pipe or spread the frosting on cooled cupcakes and garnish each with a gummy orange slice.
Servings and timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per serving: 280 kcal
Variations
- Lemon Twist: Substitute lemon juice and zest for a lemony variation.
- Filled Cupcakes: Add a small dollop of orange marmalade or cream cheese filling to the center before baking.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free Option: Substitute plant-based milk and dairy-free butter.
- Tropical Touch: Add shredded coconut or a hint of pineapple juice for a tropical flair.
storage/reheating
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let chilled cupcakes sit at room temperature for 15–20 minutes before serving for the best flavor and texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw and frost just before serving.
FAQs
Can I use bottled orange juice instead of fresh?
Fresh juice is recommended for the best flavor, but bottled juice can be used in a pinch—just ensure it’s 100% juice without added sugar.
How do I keep the cupcakes moist?
Avoid overbaking and ensure the right ratio of liquid ingredients. The combination of orange juice and milk helps maintain a tender crumb.
Can I double the recipe?
Yes, this recipe doubles easily if you’re baking for a crowd. Adjust baking time slightly if needed.
What piping tip works best for the frosting?
A large star tip (such as Wilton 1M) creates a classic swirl effect that holds its shape well.
Can I make the frosting ahead of time?
Yes, the frosting can be made a day in advance and stored in the refrigerator. Bring to room temperature and re-whip before using.
Are these cupcakes kid-friendly?
Absolutely. The fruity flavor and fun gummy topping make them a hit with children and adults alike.
How do I get more orange flavor?
Add a small amount of orange extract or additional zest to intensify the citrus flavor without affecting the texture.
Can I use a stand mixer or hand mixer?
Both work well for this recipe. Use a mixer to cream the butter and sugar thoroughly for a light, fluffy result.
What if I don’t have orange food coloring?
It’s optional. The natural zest and juice give a light hue, or you can mix red and yellow food coloring to achieve a similar effect.
Can I use other garnishes instead of gummy slices?
Yes, try candied orange peel, orange zest curls, or a slice of mandarin for a more natural finish.
Conclusion
Orange Cream Cupcakes are a bright and cheerful dessert that perfectly captures the essence of citrus season. With their soft, flavorful crumb and refreshing buttercream, they offer a delightful treat that’s both eye-catching and delicious. Easy to prepare and endlessly customizable, these cupcakes are sure to brighten any occasion.
PrintOrange Cream Cupcakes
Soft and zesty orange cupcakes topped with fluffy citrus buttercream and finished with a playful orange gummy candy—perfect for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup orange juice
- 1/4 cup milk
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1–2 tbsp orange juice (for frosting)
- 1 tsp orange zest (for frosting)
- Orange food coloring (optional, for frosting)
- Gummy orange slice candies for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and orange zest.
- Mix in orange juice and milk, alternating with the dry ingredients, until batter is smooth.
- Fill cupcake liners about 2/3 full and bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in orange juice, orange zest, and food coloring if using.
- Pipe or spread frosting onto cooled cupcakes and top each with a gummy orange slice.
Notes
- Use freshly squeezed orange juice and zest for best flavor.
- Chill frosting slightly before piping for better texture and definition.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Add a few drops of orange extract to enhance citrus flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg