Fresh Orange Cupcakes with Orange Buttercream Frosting
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What’s a party without cupcakes, right? To keep the celebration going for my blogoversary week, I’m sharing a fresh and citrusy treat: Orange Cupcakes with Orange Buttercream Frosting. I’ve been on a citrus kick lately, and since I already adore the lemon cupcakes with lemon buttercream on my site, I couldn’t resist trying a recipe I spotted over at Canela and Comino for fresh orange cupcakes. Of course, I had to put my own spin on it, so I topped them with my version of a bright, creamy orange buttercream.
When I baked the cupcakes, I was hoping for a crumb similar to my beloved lemon cupcakes—light, tender, and moist. These orange ones turned out with more of a muffin-like texture, which was still tasty but not quite the “wow” I was hoping for. I’ll admit, the lemon cupcakes may have spoiled me a bit! That said, I’m already brainstorming ways to blend the best parts of both recipes to create a moister orange cupcake in the future.
But let’s talk about the frosting—because that part was a total win. The orange buttercream came out smooth, flavorful, and perfectly balanced with citrusy brightness. It’s the kind of frosting you could eat by the spoonful (not that I’m admitting anything!). Even if the cupcake base wasn’t exactly what I envisioned, the frosting absolutely stole the show.
Ingredients for Fresh Orange Cupcakes with Orange Buttercream Frosting
- YELLOW CAKE MIX
- SUGAR
- ORANGE ZEST
- ORANGE JUICE
- CANOLA OIL
- VANILLA EXTRACT
- EGGS
- BUTTER
- CONFECTIONERS SUGAR (AKA POWDERED SUGAR)
Instructions for Fresh Orange Cupcake Recipe with Orange Buttercream Frosting
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake papers.
In a large mixing bowl, combine:
- 1 box of your favorite yellow or vanilla cake mix
- 1 tablespoon of granulated sugar
- Zest from one fresh orange
Give it a quick whisk to evenly distribute the zest and sugar throughout the dry mix. Then add:
- 1 cup of fresh orange juice
- 1/3 cup of canola oil
- 1 teaspoon of vanilla extract
- 3 large eggs
Using an electric mixer, blend everything on low speed for 1 minute to gently incorporate the ingredients. Then increase to medium speed and beat for 2 more minutes until the batter is smooth and slightly fluffy.
Spoon the batter into your cupcake liners, filling each one about ½ to ⅔ full. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Orange Buttercream Frosting
In a large bowl, beat:
- 1 cup (2 sticks) of unsalted butter, softened
Add:
- 4 cups of powdered sugar
- ¼ cup of fresh orange juice
- Zest from one orange
Beat until the mixture is smooth, creamy, and full of citrusy goodness. Then gradually add more powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. I used about 6 cups total, but feel free to adjust based on your preferred thickness or fluffiness. If it gets too stiff, just add a splash more orange juice to loosen it up.
This frosting is best used and stored at room temperature. No need to refrigerate—just keep it covered, and it’ll stay fresh for up to three days.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
You can, but fresh orange juice and zest give the cupcakes and frosting a brighter, more natural citrus flavor. If using bottled juice, choose one that’s 100% juice with no added sugar or preservatives.
Can I make these cupcakes ahead of time?
Yes! The cupcakes can be baked up to 2 days in advance and stored in an airtight container at room temperature. Frost them the day you plan to serve for the best texture and flavor.
Can I refrigerate the frosting?
It’s best to store the frosting at room temperature in a covered container for up to 3 days. Refrigeration can make it stiff and alter the texture, but if you must refrigerate, let it come to room temp and re-whip before using.
Can I freeze the cupcakes or frosting?
The cupcakes freeze well (unfrosted) for up to 2 months. Wrap tightly and thaw at room temperature. The frosting can be frozen too, but may need re-whipping after thawing to restore its creamy texture.
What kind of cake mix works best?
A yellow or vanilla cake mix works beautifully as a base. You can also use a white cake mix for a lighter crumb, but the flavor may be slightly more subtle.
Can I make this recipe into a cake instead of cupcakes?
Definitely! Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean. Frost once cooled.
How many cupcakes does this recipe make?
You’ll get about 24 standard-sized cupcakes, depending on how full you fill the liners.
Can I add other flavors to the frosting?
Sure! A splash of vanilla extract or a pinch of salt can enhance the flavor. You could also add a bit of orange extract for extra orange flavor.
FOR MORE RECIPES LIKE THIS, TRY:
Fresh Orange Cupcakes with Orange Buttercream Frosting
Real Mom Kitchen
Equipment
Ingredients
- 13.25 oz pkg yellow cake mix
- ¼ cup sugar
- 1 Tbsp orange zest
- 1 cup orange juice
- ½ cup canola oil
- 1 tsp vanilla extract
- 4 eggs
Frosting:
- 1 cup butter, very soft
- 6-8 cups powdered sugar
- 1/4- ½ cup orange juice
- 1 tsp orange zest
Instructions
- In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
- Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
- Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
- For the frosting: Place the butter in a large mixing bowl. Add 4 cups of sugar, then 1/4 cup of the juice and the zest. Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Add more orange juice as needed. Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
