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
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Preheat oven to 350°F / 180°C. Line a cupcake pan or muffin tin with liners.
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In a small bowl, add the sugar and orange zest. Mix together well to let the citrus oils release into the sugar. Set aside.
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In a medium bowl whisk together flour and baking powder. Set aside.
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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.
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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.
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Add flour mixture and whisk slowly just until combined. Don’t overmix.
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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.
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Allow cupcakes to cool completely on a wire rack before frosting and serving.
Make the frosting
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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.
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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
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