Delicious Orange Cupcakes

Bright, citrusy, and bursting with fresh orange flavor, these moist cupcakes are topped with a creamy orange frosting for the perfect sweet-tart treat!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tbsp orange zest (from 1 large orange)

• ½ cup fresh orange juice (strained, no pulp)

• ¼ cup whole milk

• 1 tsp vanilla extract

For the Orange Frosting:

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 2 tbsp fresh orange juice

• 1 tsp orange zest

• 1 tsp vanilla extract

• Pinch of salt

Optional Garnish:

• Orange slices

• Extra zest

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Make the Cupcake Batter

1. Whisk flour, baking powder, and salt in a bowl. Set aside.

2. In another bowl, beat butter and sugar until fluffy (~3 mins).

3. Add eggs one at a time, then mix in zest, orange juice, milk, and vanilla.

4. Gradually fold in dry ingredients until just combined (don’t overmix).

3. Bake

• Divide batter into liners (fill ⅔ full).

• Bake 18–20 mins until a toothpick comes out clean.

• Cool in the pan 5 mins, then transfer to a rack.

4. Make the Frosting

1. Beat butter until creamy.

2. Gradually add powdered sugar, orange juice, zest, vanilla, and salt. Whip until light/fluffy (~2 mins).

5. Decorate & Serve

• Pipe or spread frosting on cooled cupcakes.

• Garnish with orange zest or slices.

Tips & Variations

🍊 Extra orange punch: Add ½ tsp orange extract to the batter.
🍫 Chocolate twist: Fold ½ cup white chocolate chips into the batter.
🌱 Dairy-free: Use plant-based butter and milk.

Sunshine in every bite! ☀️🧁 Makes 12 cupcakes.