Hey y'all! Ready to brighten up your day with a treat that's bursting with citrusy sunshine? These Baked Orange Cream Cupcakes with Fluffy Frosting are the ultimate pick-me-up, combining the zing of fresh orange with a dreamy, cloud-like frosting. They're perfect for birthdays, potlucks, picnics, or simply satisfying your sweet tooth at home. Let’s get cooking and make something delicious together!
Why You'll Love This Baked Orange Cream Cupcakes with Fluffy Frosting Recipe
- Super moist cupcakes with a bold, fresh orange flavor in every bite.
- The creamy, fluffy frosting adds a luscious, velvety finish.
- Simple ingredients and easy steps make this recipe beginner-friendly.
- Perfect for celebrations, bake sales, or afternoon snacks.
- They look as beautiful as they taste—guaranteed to impress!
Ingredients for Baked Orange Cream Cupcakes with Fluffy Frosting
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh orange zest (about 1 large orange)
- ½ cup (120ml) fresh orange juice
- ⅓ cup (80ml) whole milk, room temperature
- 1 teaspoon pure vanilla extract
For the Fluffy Frosting:
- ¾ cup (170g) unsalted butter, softened
- 2 ½ cups (315g) powdered sugar, sifted
- 2 tablespoon heavy cream
- 2 tablespoon fresh orange juice
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- Pinch of salt
Directions: How to Make Baked Orange Cream Cupcakes with Fluffy Frosting
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs and Flavors
Add eggs, one at a time, mixing well after each addition. Mix in orange zest and vanilla extract.
Step 5: Combine Wet and Dry Mixtures
With the mixer on low, alternate adding the dry ingredients and the orange juice/milk to the butter mixture (starting and ending with dry ingredients). Mix until just combined—do not overmix.
Step 6: Bake
Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make Fluffy Frosting
In a large bowl, beat the softened butter until creamy. Add sifted powdered sugar, heavy cream, orange juice, orange zest, vanilla, and a pinch of salt. Beat on medium-high until the frosting is light and fluffy, about 3 minutes. If it’s too thick, add a bit more cream; if too thin, add extra powdered sugar.
Step 8: Frost and Decorate
Once cupcakes are completely cool, frost generously using a piping bag or spatula. Garnish with extra orange zest or a small orange segment if desired.
Notes for Perfect Baked Orange Cream Cupcakes with Fluffy Frosting
- Always use fresh orange juice and zest for the brightest flavor—bottled juice won’t cut it. Learn more about zesting citrus here.
- Make sure your dairy and eggs are at room temperature for the best batter texture.
- Don't overmix your batter—this keeps cupcakes tender, not tough. For baking science, check out this guide to mixing cake batter.
Variations for Baked Orange Cream Cupcakes with Fluffy Frosting
- Lemon Cream: Swap orange juice and zest for lemon for a tangy twist.
- Orange-Chocolate Chip: Fold in ½ cup mini chocolate chips before baking.
- Dairy-Free: Use plant-based butter and milk alternatives for a dairy-free version.
Required Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk and spatula
- Wire cooling rack
Storage Instructions for Baked Orange Cream Cupcakes with Fluffy Frosting
Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best texture, let refrigerated cupcakes come to room temperature before serving. They can also be frozen (unfrosted) for up to 2 months. Thaw overnight in the fridge, then frost and serve.
Serving Recommendations & Pairings
- Perfect with a refreshing cup of Earl Grey tea or a glass of chilled milk.
- Pair with a scoop of vanilla ice cream for an extra-indulgent dessert.
- They make a beautiful addition to a spring or summer brunch table.
Pro Tips for Baked Orange Cream Cupcakes with Fluffy Frosting
- For bakery-style looks, use a large star tip for frosting—see this frosting technique guide.
- Sift powdered sugar for the fluffiest possible frosting.
- If you want extra orange punch, add a drop of orange extract to the frosting.
Baked Orange Cream Cupcakes with Fluffy Frosting: FAQ
- Can I make these cupcakes ahead of time?
- Yes! Bake cupcakes a day ahead and store unfrosted in an airtight container. Frost shortly before serving for best texture.
- Can I use bottled orange juice?
- Fresh orange juice is best for flavor and acidity, but you can use bottled in a pinch—just know the taste won’t be as vibrant.
- How do I know when the cupcakes are done?
- Insert a toothpick into the center; if it comes out clean or with a few crumbs, they're done. Don’t overbake or they’ll dry out.
Prep time: 20 minutes
Bake time: 18-20 minutes
Total time: 40 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup fresh orange juice
- 2 tablespoons orange zest
- ½ cup sour cream
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for frosting)
- ½ cup powdered sugar (for frosting)
- 1 teaspoon orange extract (for frosting)
Instructions
-
1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
3Beat in the eggs one at a time, then mix in the orange juice, orange zest, sour cream, and vanilla extract.
-
4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
-
5Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
-
6For the frosting, whip the heavy cream with powdered sugar and orange extract until stiff peaks form. Frost the cooled cupcakes and garnish with extra orange zest if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!