Ezoic
All purpose flour: gives structure and fluff when measured carefully use the scoop and sweep method for accuracy
Unsalted butter: produces a richer flavor when fresh and at room temperature be sure to check the date for best quality
Sugar: sweetens and helps create a tender crumb go for organic cane sugar if desired
Fresh orange juice: provides genuine citrus brightness squeeze your own for the best taste
Milk: adds moisture and helps the cupcakes stay soft whole milk will yield the richest result
Thick yogurt or sour cream: introduces creamy tang and tenderness choose full fat for a silkier texture
Egg whites: lighten the cupcake crumb for fluffiness use eggs at room temperature for easier whipping
Vanilla or orange extract: intensifies flavor pure extracts bring out the most vibrant notes
Finely grated orange zest: delivers concentrated orange aroma always zest oranges just before using for peak freshness
Baking powder and baking soda: ensure lift and softness choose fresh leaveners for a perfect rise
Kosher salt: balances sweetness and lifts all the flavors diamond crystal is my favorite for baking
For frosting sifted powdered sugar: makes the buttercream smooth I always sift twice to avoid lumps
Unsalted butter for frosting: must be softened for easy whipping try to let it sit at room temp for at least an hour
Fresh orange juice for frosting: brings a natural tang use up any leftover juice from the cupcake batter
Orange food coloring: for a classic creamsicle hue use just a drop or two a gel type gives bright color without watering down the frosting
Extra vanilla or orange extract: makes frosting burst with flavor adjust to your liking
Step by Step Instructions
Prepare the cupcake batter:
Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with liners to prevent sticking and promote even baking
Combine the dry ingredients:
Whisk flour baking powder baking soda and salt in a medium bowl to evenly distribute leaveners ensure every bite has a soft rise
Cream butter and sugar:
Using a mixer beat the room temperature butter and sugar on medium speed until creamy pale and fluffy this step traps air for a light crumb
Blend in yogurt and egg whites:
Add yogurt or sour cream until fully blended then beat in one egg white at a time mixing each until fully incorporated for extra loft
Combine wet and dry with orange juice and milk:
Alternate adding the flour mixture and the milk plus orange juice to the creamed base always start and end with dry ingredients mixing only until just combined for the most tender cake
Stir in flavorings and zest:
Fold in the vanilla or orange extract and freshly grated orange zest for a fragrant and flavorful batter
Fill and bake:
Spoon batter evenly into cupcake liners only filling each about two thirds full bake for eighteen to twenty minutes or until a toothpick comes out clean
Cool completely:
Allow the cupcakes to cool in the pan for five minutes then transfer to a rack so they cool fully before frosting
Make the buttercream:
Whip the softened butter until airy gradually add the sifted powdered sugar orange juice extract and a touch of food coloring beat until light and fluffy adjusting consistency with more sugar or juice if needed for easy spreading or piping
Frost and garnish:
Spread or pipe the orange buttercream generously on cooled cupcakes top with more orange zest or a slice of orange for a festive finish
You Must Know
Perfect for spring and summer celebrations or just because
They transport well for parties and picnics
Vegetarian friendly and brimming with fresh flavor
My favorite ingredient here is the real orange zest it makes the whole kitchen smell incredible and sends me straight back to making orange treats with my grandmother every Sunday. Watching these cupcakes bring smiles to friends and family never fails to make baking feel special.
Storage Tips
These cupcakes keep well at room temperature for up to two days in a covered container. For longer storage refrigerate them in an airtight box for up to four days. Allow cupcakes to come back to room temperature before serving so the frosting softens and the flavors shine.
Ingredient Substitutions
Sour cream can swap in easily for thick yogurt for a slightly tangier crumb. If you do not have fresh oranges bottled orange juice and pre grated zest will work but the final cakes will be less vibrant. Orange extract can be replaced with vanilla extract for a classic sweet cream flavor.
A close up of a cupcake with orange cream.
