Orange Cupcakes

4.59 from 12 votes

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These Orange Cupcakes are super light, cakey and taste like an creamsicle (swoon!). So refreshing with the perfect amount of sweetness. Top with a zesty orange flavored buttercream frosting and sprinkles!

orange cupcakes on a plate and tablescape

Why You’ll Love This Recipe!

These Orange Cupcakes, oh mama! Whether you’re making these for a special occasion like a birthday or holiday or just want to switch up the usual flavors- this recipe won’t disappoint! With a winning combination of Vanilla Extract + Almond Extract + Orange Zest, it’s got all the zing you need or could want for this delicious orange cupcake recipe. It’s a balance of flavors that works SO perfectly together. Come to mama orange creamsicle cupcakes!

If orange flavor isn’t your thing check out these other tasty cakes: Perfect Carrot Cake RecipeVegan Cupcakes, Ultimate Banana Cake Recipe, and Lemon Raspberry Cake.

orange cupcakes on a clear glass plate- one cupcake on its side

How to Make Orange Cupcakes

These cupcakes are easy to make and uses common ingredients you’ll likely have in your pantry already! For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what you can expect when making this Orange Cupcakes recipe:

orange cupcakes ingredients

Preheat Oven + Prep Muffin Tins

Preheat oven to 325° F. Line muffin tins with cupcake liners and set them aside.

muffin tin with cupcake liners

Combine Dry Ingredients

In a large mixing bowl, combine all-purpose flour, white sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center.

Add in Wet Ingredients

Pour in orange zest, milk, vanilla extract, almond extract, egg and vegetable oil into the well and stir until just combined.

Fill Tins and Bake

Spoon cupcake batter into prepared tins to be 3/4 full. Bake until golden brown. Mine baked for 22 minutes for regular size cupcakes and 12 minutes for minis. Allow cupcakes to cool completely (to room temperature) on a wire rack before frosting.

Pro Tip: Sometimes it’s helpful to use an ice cream scoop to fill the cupcake liners with batter. It helps make sure you’re adding the same amount to each tin, and creates less of a mess too!

Make the Creamy Orange Buttercream Frosting

In a large bowl, whip unsalted butter and fresh orange zest together with a hand mixer on medium speed. Next, add fresh orange juice and vanilla extract. Slowly stir in powdered sugar (confectioner’s sugar) until it starts to mix in. Scrape the sides of the bowl and whip 30 seconds until light and fluffy.

Frost + Decorate Your Cupcakes

Once the cupcakes are cooled, it’s time to frost the cupcakes. You can use a frosting knife to frost these or use a piping bag + tip. Add sprinkles if you like (totally optional).

Storing Orange Cupcakes

Store cupcakes in an airtight container until ready to serve. Cupcakes will stay fresh if stored correctly for up to 3-4 days. You can also store the buttercream frosting the fridge if you wanted to make it ahead. Be sure to bring the frosting back to room temperature before frosting.

orange cupcakes in a container for storing

Frequently Asked Questions

Can I make ahead and freeze orange cupcakes?

Yes you can! I would recommend freezing these in a freezer safe ziplock bag or container before frosting. When ready to use, let defrost completely and add whatever frosting you want! You can freeze with the frosting on, but it will be hard to keep them pretty through the process.

Can I use almond milk?

Yes, you can use almond milk in this recipe. Doing so will not change the taste or texture of the cupcakes.

Can I use butter as a substitute for oil?

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.

Can I use orange extract in these Orange Cupcakes?

You absolutely can substitute orange extract for the almond extract in these orange cupcakes for an even bolder orange flavor. Go for it!

Can I bake these cupcakes as a cake instead? What size pan?

Yes, if you want to bake this as a cake, you can use a 9×13 cake pan. A bundt cake pan would also be fine.

orange cupcakes with orange buttercream frosting

More Cupcake Recipes to Try!

I hope you love these delicious Orange Cupcakes as much as I did. The printable recipe card is below. Have a good one, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

orange cupcakes on a clear glass plate- one cupcake on its side
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4.59 from 12 votes

Orange Cupcakes

These are Orange Cupcakes. Super light and refreshing with the perfect amount of sweetness. Top with orange buttercream frosting and sprinkles!
servings 12 cupcakes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

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

Instructions

  • Preheat oven to 325° F. Line muffin tins with paper liners and set aside.
    muffin tin with cupcake liners
  • 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.
    dry ingredients in a glass mixing bowl
  • Pour in orange zest, milk, vanilla, almond extract, egg and oil into the well and stir until just combined.
    wet ingredients added to dry ingredients in a bowl
  • 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.
    womans hand using a spoon to fill cupcake liners with batter
  • 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.
    orange cupcakes in a container for storing

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

Calories: 363kcal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 58mg | Sugar: 39g | Vitamin A: 275IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: Easter Cupcakes, Orange Cupcakes, orange frosting

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55 Responses
  1. Maxine Fick

    I love Hostess orange cupcakes. When I saw this recipe, I thought of them. I bake home made regular chocolate Hostess cupcakes so I was wondering if I could add a creme filling to these and top them with a white chocolate ganosh (flavored with a bit of orange oil) instead of the buttercream frosting. Do you think that would work?

  2. Kate G

    I sensed it when I first saw the odd ratios in the recipe… but I didn’t listen to my good sense. I followed your recipe exactly as written and I’m now two batches of cupcakes for my children’s soccer wrap up party behind. May I suggest you revisit your 1/4 tsp baking soda to 3/4 tsp baking powder ratios, particularly with the addition of the orange zest. Looks like I’m off to the store to buy a boxed mix. Sadly, I’m definitely not recommending your website to fellow parents at tonight’s event.

  3. Mal

    3 stars
    Nice idea, but the recipe definitely needs some tweaking. To start, the batter needs more liquid, and it needs a longer baking time. Not sure what else I’d adjust but if I ever try these again I’ll experiment.

  4. Ange A

    5 stars
    Omg these are the best ever I make them all the time and everyone loves them! So simple to throw together. I even put a little oj in the batter 😄 thanks Lauren👍

    1. Lauren

      Yes! Just be sure to freeze before you frost them. Then once defrosted, you can add whatever frosting you’d like. (You definitely CAN freeze them with frosting, but it would be hard to keep them looking pretty through the process.)

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  6. cloey

    I plan to use butter so do i need to add milk into those better? (after zest,almond and vanilla extract and egg? not in the dry flour mix) then pour dry one first then those liquid one and ends with dry mixture?

  7. Lauren Everson

    My friend just sent me this link as she’ll be making these cupcakes and bringing them over for game night Friday. I have to say that A) I happen to love your URL and B) I greatly enjoyed the writing style on this post and will be immediately searching through your blog!
    ~Lauren @ Sew You Think You Can Cook

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  10. Natalie @ Cooking for My Kids

    I am behind on reading blog posts, so I did not get to make these adorable cupcakes for Easter. But, I have pinned them for next year. 🙂

  11. Jen @ The Scrumptious Pumpkin

    I’ve never heard of World Market, but now I have to start searching for one in my area! So adorable 🙂

  12. Julie @ Table for Two

    yum! these look so good and i love that it’s orange almond! that’s a combination you don’t see everyday 🙂 gorgeous frosting on them, too!

  13. Averie @ Averie Cooks

    I’ve made orange donuts that remind me of these, and with coconut in them, rather than the almond…gosh your cupcakes and the frosting is PERFECT!!

  14. Chung-Ah | Damn Delicious

    That pink measuring spoon is so cute. I love seeing unique measuring spoons. I’m kind of stuck with the Oxo ones. They’re great and all, just not all that fun to look at. Speaking of cute, those decorative chicks are just too precious. They kind of look like real chicks!

“logos”