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Orange Cream Cupcakes

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Soft and zesty orange cupcakes topped with fluffy citrus buttercream and finished with a playful orange gummy candy—perfect for spring and summer gatherings.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract and orange zest.
  5. Mix in orange juice and milk, alternating with the dry ingredients, until batter is smooth.
  6. Fill cupcake liners about 2/3 full and bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
  7. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in orange juice, orange zest, and food coloring if using.
  8. 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

Find it online: https://yumfoodusa.com/orange-cream-cupcakes/