ORANGE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
Bright, citrusy cupcakes with a fluffy crumb and tangy orange cream cheese swirl. Perfect for spring, brunch, or a refreshing dessert.
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INGREDIENTS
For the Orange Cupcakes:
1½ cups (190g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tablespoon orange zest
¼ cup (60ml) fresh orange juice
½ teaspoon vanilla extract
½ cup (120ml) whole milk
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For the Orange Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2½–3 cups (300–360g) powdered sugar, sifted
1 tablespoon orange zest
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
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INSTRUCTIONS
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in orange zest, juice, and vanilla.
Gradually add dry ingredients, alternating with milk. Mix just until combined.
Divide batter evenly into liners (about ¾ full each).
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack.
2. Make the Frosting:
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar. Beat until fluffy.
Mix in orange zest, juice, and vanilla until smooth.
Transfer to a piping bag fitted with a star tip and pipe onto cooled cupcakes.
3. Garnish:
Optional: Top with thin orange slices or candied orange peel for decoration.
