I just made Orange Cream Cupcakes Recipes-level cupcakes with zippy orange cake, pillowy frosting, and a silky vanilla cream center I can’t stop thinking about.
I can’t get over these Orange Cream Cupcakes Recipes. I love how the orange frosting and the sneaky light vanilla cream filling make each bite feel like dessert on fast-forward.
I’m obsessed with the bright pop from orange zest and the way real butter fattiness plays with tart juice. I know that sounds basic, but it hits.
I shout about Yummy Cupcakes to anyone who will listen. The cupcakes look silly and serious at once.
Fluffy, tangy, frosting that sings. I eat two.
No regrets. Every forkful is bright and buttery and somehow childish and grown-up at once.
I swoon.
Ingredients
- Flour: Basically gives structure and that tender crumb you want.
- Sugar: Sweetness and a bit of browning on the top.
- Baking powder: Lightens the cake so it’s not dense.
- Salt: Balances sweetness and brings out the orange.
- Butter (batter): Richness and that buttery mouthfeel you’ll notice.
- Eggs: Adds protein and helps everything hold together.
- Milk: Moisture and a softer, creamier crumb.
- Fresh orange juice: Bright citrus punch and natural tanginess.
- Orange zest (batter): Intense orange aroma without extra liquid.
- Vanilla extract: Subtle warmth that rounds out flavors.
- Heavy cream (filling): Light, dreamy filling when whipped up.
- Powdered sugar (filling): Sweetness and stability for the cream.
- Vanilla (filling): Keeps the cream mellow and smooth.
- Butter (frosting): Silky base that makes frosting spreadable.
- Powdered sugar (frosting): Sweetness and structure for piping.
- Fresh orange juice (frosting): Thins frosting and adds citrus zing.
- Orange zest (frosting): Tiny pops of orange in every bite.
- Pinch of salt: Cuts sweetness so it’s not cloying.
- Optional coloring/garnish: Fun pop of color and extra orange flair.
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/3 cup fresh orange juice
- 1 tbsp orange zest (about 1 medium orange)
- 1 tsp vanilla extract
- For the light vanilla cream filling: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract
- For the orange buttercream frosting: 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 to 3 tbsp fresh orange juice (adjust for consistency)
- 1 tsp orange zest
- Pinch of salt
- Optional: orange or cream food coloring, and extra orange zest for garnish
- Makes about 12 cupcakes
How to Make this
1. Preheat oven to 350°F and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1/4 tsp salt in a bowl so there are no lumps.
2. In a separate bowl cream 1/2 cup (1 stick) softened unsalted butter until smooth, then add 2 large room temp eggs one at a time, beating after each; stir in 1 tsp vanilla extract, 1/3 cup fresh orange juice, 1 tbsp orange zest and 1/2 cup whole milk, mix until combined but dont overmix.
3. Fold the dry ingredients into the wet ingredients until just combined; batter should be smooth but a few streaks are okay. Scoop batter into the prepared tins, filling about 2/3 full. Makes about 12 cupcakes.
4. Bake for 16 to 20 minutes or until a toothpick comes out clean and cupcakes spring back lightly when touched. Let cool in pan 5 minutes then transfer to a wire rack to cool completely before filling.
5. While cupcakes cool, make the light vanilla cream filling: whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract on medium-high until soft to medium peaks form; chill in the fridge until ready. This keeps it stable and easy to pipe.
6. Core each cooled cupcake using a small knife or a cupcake corer, leaving a small well for the filling but not going all the way through. Save the tops if you like for crumbs or snacks.
7. Pipe or spoon the whipped vanilla cream into each cupcake well, filling gently so it peeks out but doesnt overflow. Return cupcakes to the rack or fridge while you make the frosting.
8. For the orange buttercream: beat 1/2 cup (1 stick) softened unsalted butter until pale, then gradually add 3 cups sifted powdered sugar. Add 2 to 3 tbsp fresh orange juice (start with 2) and 1 tsp orange zest and a pinch of salt; beat until light and fluffy. Adjust juice to get a spreadable consistency. Add food coloring if you want stronger orange color.
9. Frost the filled cupcakes using a spatula or piping bag; garnish with extra orange zest or a tiny bit of zest on top. If the frosting is too soft chill briefly, if too stiff add a splash more orange juice or milk.
10. Store cupcakes in the fridge for up to 3 days in an airtight container, let sit 15 minutes at room temp before serving so the frosting softens. Tip: using room temp eggs and milk makes the batter lighter, and chilling filled cupcakes briefly helps the cream hold its shape while you frost.
Equipment Needed
1. 12-cup muffin tin with liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Electric mixer or hand mixer
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Ice cream scoop or tablespoon for portioning batter
7. Toothpick or cupcake corer and small paring knife
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting
10. Fine mesh sieve for sifting powdered sugar and a zester for orange zest
FAQ
Orange Cream Cupcakes Recipe Substitutions and Variations
- All purpose flour: try 1-to-1 gluten free baking flour (same measurements, may be a bit crumbly), or swap half the flour for whole wheat for nuttier flavor (use 3/4 cup APF + 3/4 cup whole wheat), or use cake flour for a lighter crumb (reduce flour by 2 tbsp).
- Unsalted butter (cupcake or frosting): use equal amount of softened margarine for cupcakes, or melted coconut oil in cupcakes (same volume but chill a bit before mixing), or use a neutral vegetable shortening in the frosting for more stability.
- Whole milk: sub buttermilk 1:1 for a tangier, more tender cake (if you only have regular milk add 1 tsp vinegar to 1/2 cup and let sit 5 min), or use unsweetened almond milk 1:1 for dairy-free cupcakes.
- Heavy cream (vanilla cream filling): use chilled coconut cream whipped with a little powdered sugar for dairy-free filling, or make a stabilized whipped cream with 1 cup heavy cream + 1 tsp gelatin dissolved in 2 tbsp warm water for longer hold, or fold 4 oz softened cream cheese into 1/2 cup whipped cream for a thicker, tangy filling.
Pro Tips
1) Chill the whipped cream briefly before you pipe it into the cupcakes. If it’s too soft it will squish out when you frost, and if it’s too cold the buttercream will look streaky when you spread it. Aim for just-firm peaks in the cream and pop it in the fridge for 10 to 15 minutes while you make the frosting so it holds its shape better.
2) Temper the wet ingredients to room temp and mix gently. Cold eggs or milk make the batter lumpy and dense, but overmixing makes cupcakes tough. Fold until mostly combined with a few streaks left and the texture will be lighter even if you rush a little.
3) Add the orange juice to the buttercream a tablespoon at a time. Start with 2 tablespoons and only add the third if you need it. Too much liquid and the frosting will slide off the cupcakes; too little and it will be gritty and hard to pipe. If it gets too runny, chill for 10 minutes to firm up.
4) Use the trimmings and tops. Save the little cake lids when you core the cupcakes and either crumble them into the center before filling for extra texture, or snack on them. Also, a quick zap of zest on top right before serving brings back the fresh orange aroma that fades in the fridge.
Orange Cream Cupcakes Recipe
I just made Orange Cream Cupcakes Recipes-level cupcakes with zippy orange cake, pillowy frosting, and a silky vanilla cream center I can't stop thinking about.
12
servings
471
kcal
Equipment: 1. 12-cup muffin tin with liners
2. Mixing bowls (one large for dry, one medium for wet)
3. Electric mixer or hand mixer
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Ice cream scoop or tablespoon for portioning batter
7. Toothpick or cupcake corer and small paring knife
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting
10. Fine mesh sieve for sifting powdered sugar and a zester for orange zest
Ingredients
-
1 1/2 cups all purpose flour
-
1 cup granulated sugar
-
2 tsp baking powder
-
1/4 tsp salt
-
1/2 cup (1 stick) unsalted butter, softened
-
2 large eggs, room temperature
-
1/2 cup whole milk, room temperature
-
1/3 cup fresh orange juice
-
1 tbsp orange zest (about 1 medium orange)
-
1 tsp vanilla extract
-
For the light vanilla cream filling: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract
-
For the orange buttercream frosting: 1/2 cup (1 stick) unsalted butter, softened
-
3 cups powdered sugar, sifted
-
2 to 3 tbsp fresh orange juice (adjust for consistency)
-
1 tsp orange zest
-
Pinch of salt
-
Optional: orange or cream food coloring, and extra orange zest for garnish
-
Makes about 12 cupcakes
Directions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1/4 tsp salt in a bowl so there are no lumps.
- In a separate bowl cream 1/2 cup (1 stick) softened unsalted butter until smooth, then add 2 large room temp eggs one at a time, beating after each; stir in 1 tsp vanilla extract, 1/3 cup fresh orange juice, 1 tbsp orange zest and 1/2 cup whole milk, mix until combined but dont overmix.
- Fold the dry ingredients into the wet ingredients until just combined; batter should be smooth but a few streaks are okay. Scoop batter into the prepared tins, filling about 2/3 full. Makes about 12 cupcakes.
- Bake for 16 to 20 minutes or until a toothpick comes out clean and cupcakes spring back lightly when touched. Let cool in pan 5 minutes then transfer to a wire rack to cool completely before filling.
- While cupcakes cool, make the light vanilla cream filling: whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract on medium-high until soft to medium peaks form; chill in the fridge until ready. This keeps it stable and easy to pipe.
- Core each cooled cupcake using a small knife or a cupcake corer, leaving a small well for the filling but not going all the way through. Save the tops if you like for crumbs or snacks.
- Pipe or spoon the whipped vanilla cream into each cupcake well, filling gently so it peeks out but doesnt overflow. Return cupcakes to the rack or fridge while you make the frosting.
- For the orange buttercream: beat 1/2 cup (1 stick) softened unsalted butter until pale, then gradually add 3 cups sifted powdered sugar. Add 2 to 3 tbsp fresh orange juice (start with 2) and 1 tsp orange zest and a pinch of salt; beat until light and fluffy. Adjust juice to get a spreadable consistency. Add food coloring if you want stronger orange color.
- Frost the filled cupcakes using a spatula or piping bag; garnish with extra orange zest or a tiny bit of zest on top. If the frosting is too soft chill briefly, if too stiff add a splash more orange juice or milk.
- Store cupcakes in the fridge for up to 3 days in an airtight container, let sit 15 minutes at room temp before serving so the frosting softens. Tip: using room temp eggs and milk makes the batter lighter, and chilling filled cupcakes briefly helps the cream hold its shape while you frost.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 12
- Calories: 471kcal
- Fat: 27.4g
- Saturated Fat: 16.9g
- Trans Fat: 0.17g
- Polyunsaturated: 0.68g
- Monounsaturated: 5.3g
- Cholesterol: 93mg
- Sodium: 180mg
- Potassium: 125mg
- Carbohydrates: 61.9g
- Fiber: 0.5g
- Sugar: 48.7g
- Protein: 3.2g
- Vitamin A: 333IU
- Vitamin C: 3.8mg
- Calcium: 38mg
- Iron: 0.29mg
