Orange Cupcakes

Citrus lovers have got to try these orange cupcakes with orange buttercream! Made with fresh orange juice and orange zest, these orange cupcakes are bursting with flavor.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 20

Total Time 35

Servings cupcakes

Calories 386

Author Gabby Kislanko

Equipment

Ingredients

Orange Cupcakes

¼ cup butter, softened (regular or dairy free)
¼ cup oil (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
2 eggs
1 teaspoon vanilla extract
⅔ cup granulated sugar
1½ Tablespoons orange zest (1-2 oranges)
1¼ cup all-purpose flour
2 Tablespoons cornstarch
1¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk of choice (regular or dairy free)
¼ cup orange juice

Orange Buttercream

1½ cup butter, softened (regular or dairy free)
1-1½ Tablespoons orange zest (1-2 oranges)
1 teaspoon vanilla extract
2½-3 cups powdered sugar (icing sugar)
1-2 Tablespoons orange juice, as needed for consistency

US Customary - Metric

Instructions

Preheat the oven to 350°F and line one cupcake tin with liners. Set aside.
Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
Mix in the granulated sugar and orange zest.
Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
Alternate slowly adding in the milk, orange juice, and the dry ingredients. Mix until combined.
Add the cupcake batter to the cupcake tin, filling each cavity ⅔ full. Bake for 13-16 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.
Let the cupcakes cool in the pan for 10-15 minutes. While they cool, make the buttercream.

Orange Buttercream

In the bowl of a standing mixer or handheld mixer, beat butter and orange zest until smooth.
Add in the vanilla extract and ½ cup powdered sugar and mix again. Slowly add in the rest of the powdered sugar, up to 2½ cups. If the buttercream is too thin, add more powdered sugar until desired consistency is reached.
If the buttercream is too thick, add in orange juice 1 tablespoon at a time to thin it out to the consistency you want.
Once the cupcakes have cooled completely, frost, decorate as desired, and enjoy!

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method.

Storage and Freezing Instructions:

The cake can be stored covered at room temperature for 3-4 days.

You can store leftover buttercream in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then re-whip it using a handheld or standing mixer before frosting the cakes.

Nutrition