Orange Cupcakes

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Delicious fresh tasting cupcakes using zest of orange and orange juice.




  • 3 cups flour
  • 1 TBSP. baking powder
  • ½ tsp. salt
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • Zest of 1 orange, finely grated
  • ¾ cup milk
  • ¼ cup fresh squeezed orange juice



  • 1 8oz. pkg. cream cheese
  • 4 TBSP. butter
  • ¾ cup confectioner’s sugar
  • 1 TBSP. milk
  • 1 tsp. vanilla
  • 1 TBSP. candied orange, cut in slivers



Preheat over to 350degrees F. Line 24 muffin cups with paper liners and set aside. In a large bowl, whisk together flour baking powder and salt. In another bowl, beat until fluffy the butter and sugar. Add eggs one at a time into butter mixture, mixing well after each addition. Add in orange zest. Mix milk and orange juice together in a measuring cup. Alternate adding flour mixture and milk mixture into the butter mixture, adding a third at a time. Beat until just combined (do not overmix), scraping down the sides of the bowl as needed. Fill muffin liners with ¼ cup of the batter. Bake until cupcakes are golden and spring back when pressed slightly. Let cupcakes cool before icing. Makes about 24 cupcakes.


To make frosting: Beat cream cheese, butter and sugar together in a bowl until smooth. Add in milk and vanilla and beat again. Fold in candied orange slivers. Spoon frostings on top of cupcakes and swirl into a pleasing decoration.



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