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Orange cupcakes with a slice of orange on top.

Orange Cupcakes

Light and fluffy, this heavenly orange dessert bursts with hints of orange and vanilla. They're also a breeze to make.
Prep Time:10 minutes
Cook Time:13 minutes
Total Time:23 minutes
Servings:12 cupcakes

Ingredients

For the cupcakes:

  • ½ cup unsalted butter at room temperature
  • ¾ cup granulated sugar +2 tablespoons
  • 2 egg whites
  • ¾ cup sour cream
  • ¼ cup milk
  • teaspoons vanilla extract
  • teaspoons orange extract
  • 1 cup all-purpose flour +2 tablespoons
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the frosting:

  • ¼ cup unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • teaspoons orange extract
  • 2 teaspoons orange zest
  • 3 cups confectioners’ sugar
  • Orange food coloring

Instructions

To make the cupcakes:

  • Preheat the oven to 400°F. Line a muffin tin with paper liners and set it aside.
  • In a large mixing bowl, beat together the butter and granulated sugar until well combined, and then add the egg whites one at a time while beating slowly for 30 seconds after each addition.
  • Add in the sour cream, milk, vanilla, and orange extracts, and beat until well combined.
  • In a separate bowl, combine the flour, baking soda, and salt, and then gradually add this dry mixture to the wet ingredients while beating until well the batter is well combined and smooth.
  • Fill the lined muffin cavities ¾ of the way full with the batter. Bake for 5 minutes at 400°F and then reduce the heat to 350°F and continue to bake for another 8 minutes or until an inserted toothpick comes out clean from the center.
  • Remove from the oven and let cool for 5 minutes. Then remove the cupcakes from the muffin tin and let them cool completely on a wire rack.

To make the frosting:

  • In a large mixing bowl, blend the butter and cream cheese together until light and fluffy. Then stir in the orange extract, zest, confectioners’ sugar, and a few drops of orange food coloring and continue to stir until smooth.
  • Transfer the frosting into a piping bag and frost the cooled cupcakes. Optionally, garnish with an orange wedge or zest. Serve and enjoy!

Notes

  • For a change of pace, you could use lime rather than orange for an equally citrusy but still delicious result. Or mix and match some of each.
  • It's extremely important to make sure they are cool before piping on the frosting, or else it will melt and run.
  • Not confident with a piping bag? You can always use a small spatula to frost the cupcakes instead.

Nutrition

Calories: 256kcal | Carbohydrates: 53g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 148mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg