Mom’s famous soft and citrusy orange cupcakes are bright, tender, and full of fresh orange flavor. Topped with cream cheese frosting flavored with orange juice and zest.
I’m so excited to share this sunny little cupcake with you. These orange cupcakes are a sweet spin on one of our most popular cake recipes—Mom’s Easy Orange Cake, an old family favorite that’s the internet has gone wild about.
Soft, tender, and bursting with fresh orange flavor, this recipe is simple to make and only gets better with time. Topped with a tangy orange cream cheese frosting, it’s the perfect combination.
Why I Love This Cake
I vividly remember sitting in the kitchen, watching the oven light glow as my mom’s orange bundt cake baked.
She’d always remind me, “You have to let it cool completely before slicing.” But I was impatient. And somehow, those warm, slightly steamy slices—soft and citrusy—became one of my most treasured food memories.
Now I bake this recipe as cupcakes, especially when I want to share it with friends or bring something easy to serve. It’s the same moist, flavorful cake—just in bite-sized form.
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
The Secret to Great Orange Cake
This is an everyday cake that feels a little extra special. The secret? Fresh orange juice and zest.
You’ll need 2 oranges and remember to always zest them before juicing—it makes things easier and keeps all that fragrant citrus oil in the batter.
Unlike many cakes that use milk or sour cream, this one relies on orange juice and oil for moisture, giving it a light crumb and deep orange flavor.
Tips for Orange Cupcake Success:
🍊 Use fresh oranges – Skip the bottled juice! You’ll taste the difference.
🍊 Zest before you juice – It’s easier and more effective.
🍊 Don’t overmix – Once the eggs and sugar are beautifully whipped, fold in your dry ingredients gently to preserve that tender crumb.
🍊 Let the cupcakes rest – For even more flavor, bake a day in advance and let the orange flavor intensify overnight.
Let’s Talk About The Frosting
Buttercream was a little too heavy here, so I went with a whipped orange cream cheese frosting. It’s tangy, bright, and airy—just rich enough to complement the cake without overpowering it.
The orange flavor comes from the juice and zest of fresh oranges. Bonus: it pipes beautifully if you want a bakery-style finish.
Storing & Freezing
These cupcakes store well in the fridge for up to 5 days in an airtight container. You can also freeze them, unfrosted or frosted, for up to 2 months—just thaw and frost when you’re ready to enjoy.
Orange Cupcakes with Orange Cream Cheese Frosting
A soft and tender orange cupcakes that are bursting with fresh orange flavor. This easy orange cake batter recipe is easy to make and only gets better the next day. It's a simple recipe with amazing results!
Ingredients
Make the cupcakes
- 1 ½ cups (175g) all-purpose flour, sifted
- 1 ¼ teaspoons baking powder
- 2 large eggs
- ¾ cups (150g) granulated sugar
- ½ cup (120 ml) canola or vegetable oil, avocado oil works too
- ⅔ cups (155 ml) freshly squeezed orange juice
- Orange zest from 2 oranges (same amount of oranges used for the juice)
- 1 teaspoon pure vanilla extract
Make the frosting
- 1 cup (226g / 8oz) block cream cheese (full-fat), softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
Make the cake
-
Preheat oven to 350°F / 180°C. Line a cupcake pan or muffin tin with liners.
-
In a small bowl, add the sugar and orange zest. Mix together well to let the citrus oils release into the sugar. Set aside.
-
In a medium bowl whisk together flour and baking powder. Set aside.
-
Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk together eggs and orange sugar on high speed until pale and fluffy, about 5 minutes.
-
On low speed and with the mixer running, add oil slowly until combined. Add orange juice and vanilla extract and keep whisking slowly until combined.
-
Add flour mixture and whisk slowly just until combined. Don’t overmix.
-
Pour batter into the cupcake liners, filling each cupcake ¾ full. You may end up with more than 12 cupcakes if your cupcake liners are short.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean or an instant read internal thermometer reads 205℉/ 96℃. Note: If the top is browning quickly while baking, cover loosely with aluminum foil.
-
Allow cupcakes to cool completely on a wire rack before frosting and serving.
Make the frosting
-
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.
-
Add powdered sugar, vanilla extract, orange juice and zest, and a pinch of salt and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
Recipe Notes
Storing and Serving
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature.
- These cakes freeze well so if you freeze them, place them in an airtight container in the freezer for up to 2 months, then thaw overnight in the fridge
Love this cake?
Please leave a review on our recipe page at prettysimplesweet.com
Leave a Reply