Orange Cream Cupcakes are a delightful twist on a classic dessert, offering a bright citrus flavor infused into a moist cupcake base, topped with a luscious, creamy frosting. This recipe is perfect for anyone looking to brighten their day with a homemade treat that’s both impressive and surprisingly easy to whip up.
Key Ingredients for Orange Cream Cupcakes
- For the Cupcakes:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice (from about 1-2 oranges)
- 1/4 cup milk (whole or 2%)
- 1 tablespoon orange zest (from about 1-2 oranges)
- For the Orange Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 teaspoon vanilla extract
How to Make Orange Cream Cupcakes
These Orange Cream Cupcakes are a celebration of citrus sunshine in every bite! They are incredibly easy to make, delivering a moist, tender crumb and a vibrant orange flavor that’s perfectly complemented by a rich, tangy orange cream cheese frosting. With a preparation time of about 30 minutes and baking time of 20-25 minutes, you can enjoy these delightful treats in under an hour.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the fresh orange juice, milk, and orange zest until well combined.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
For the Orange Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.
- Add Orange Juice, Zest, and Vanilla: Stir in the fresh orange juice, orange zest, and vanilla extract. Mix until just combined and smooth. If the frosting is too thick, add a teaspoon or two more orange juice. If it’s too thin, add a tablespoon or two more sifted powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the orange cream cheese frosting generously on top. Garnish with additional orange zest if desired.
Why You’ll Love This Orange Cream Cupcakes
You’ll adore these Orange Cream Cupcakes because they bring a burst of sunshine to any occasion with their incredibly moist and tender texture, infused with the vibrant, zesty flavor of fresh oranges. Unlike more elaborate desserts, these cupcakes are wonderfully budget-friendly to make at home, offering a delightful homemade taste that rivals bakery versions for a fraction of the cost. The star of the show is undoubtedly that luscious orange cream cheese frosting – a perfect balance of sweet and tangy that complements the delicate citrus cake beautifully, making each bite a dream.
Imagine the joy of pulling these out of your own kitchen, filling your home with a sweet, citrusy aroma that promises pure delight. They are a fantastic alternative to basic vanilla cupcakes, offering a more complex and exciting flavor profile that’s perfect for birthdays, holidays, or just a special treat. If you’re looking for a way to impress your friends and family without spending a fortune or hours in the kitchen, these Orange Cream Cupcakes are your answer. Give them a try today and experience a little slice of citrus heaven!
Storing and Reheating Tips
- Storage: Store leftover Orange Cream Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you want them to last longer, store them in the refrigerator for up to 4-5 days. The frosting may harden slightly in the fridge; allow them to come to room temperature for about 30 minutes before serving for best texture.
- Freezing: These cupcakes freeze exceptionally well, both frosted and unfrosted.
- Unfrosted: Once cooled completely, wrap unfrosted cupcakes tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw at room temperature.
- Frosted: It’s best to freeze frosted cupcakes individually. Place them on a baking sheet and freeze until the frosting is firm (about 1-2 hours). Then, wrap each cupcake tightly in plastic wrap, followed by a layer of foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature for about 30 minutes to an hour before serving.
- Reheating: These cupcakes are best enjoyed at room temperature, so no reheating is typically necessary. If they have been refrigerated, allow them sufficient time to reach room temperature.
Final Thoughts
Whipping up these Orange Cream Cupcakes is a simple way to add a burst of joy and delicious citrus flavor to your day. We encourage you to try this recipe and discover how incredibly easy and rewarding it is to create these bright, cheerful treats at home. Prepare to be delighted by their taste and their charming presence!
Orange Cream Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 and 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.1/2 cup unsalted butter, softened, 1 and 1/4 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the fresh orange juice, milk, and orange zest until well combined.1/2 cup fresh orange juice (from about 1-2 oranges), 1/4 cup milk (whole or 2%), 1 tablespoon orange zest (from about 1-2 oranges)
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.1 package (8 ounces) cream cheese, softened, 1/2 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.3 cups powdered sugar, sifted
- Stir in the fresh orange juice, orange zest, and vanilla extract. Mix until just combined and smooth. If the frosting is too thick, add a teaspoon or two more orange juice. If it’s too thin, add a tablespoon or two more sifted powdered sugar.1/4 cup fresh orange juice, 1 tablespoon orange zest, 1/4 teaspoon vanilla extract
- Once the cupcakes are completely cool, spread or pipe the orange cream cheese frosting generously on top. Garnish with additional orange zest if desired.