Bright, citrusy, and fluffy, these orange cupcakes are the perfect summer dessert.

They’re moist with a refreshing orange flavor, topped with a creamy orange frosting that makes them irresistible for any warm-weather gathering.

Why You’ll Love This Recipe

These cupcakes are light, tender, and full of fresh citrus flavor.

The orange frosting adds a creamy, tangy-sweet finish that pairs beautifully with the cake.

They’re simple to bake yet look elegant enough for parties or special occasions.

The garnish of zest and fresh orange slices makes them visually stunning.

What You’ll Need (Ingredient Highlights)

Cake flour creates a light and tender crumb.

Fresh orange zest and juice give these cupcakes a natural citrus flavor.

Sour cream ensures moisture and softness.

Butter and vanilla add richness and depth.

The frosting combines butter, cream cheese, sugar, and more orange zest for a bright finish.

Pro Tips Before You Start

Use room temperature butter, eggs, and sour cream for even mixing.

Rub the zest into the sugar—it enhances the citrus aroma.

Do not overmix after adding dry ingredients to keep the cupcakes fluffy.

Cool the cupcakes completely before frosting to avoid melting.

How to Make Orange Cupcakes

Step 1 – Prep the pan

Line a muffin pan with cupcake liners and preheat the oven to 350°F.

Step 2 – Infuse the sugar

Mix sugar with orange zest, rubbing them together with your fingers.

Step 3 – Whisk dry ingredients

In a bowl, combine flour, baking powder, baking soda, and salt.

Step 4 – Cream butter and sugar

Beat butter with the sugar-zest mixture until light and fluffy.

Step 5 – Add wet ingredients

Mix in eggs and vanilla, then add sour cream and orange juice until combined.

Step 6 – Finish the batter

Stir in the dry ingredients just until incorporated.

Step 7 – Bake

Divide batter into cupcake liners, filling ¾ full.

Bake 19–22 minutes, until a toothpick comes out clean.

Step 8 – Cool

Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 9 – Make the frosting

Beat butter and cream cheese until fluffy.

Add powdered sugar, orange juice, zest, and vanilla, then whip until smooth.

Step 10 – Frost and garnish

Pipe frosting onto cooled cupcakes and garnish with extra zest and orange slices.

What to Serve Them With

Pair with iced tea or lemonade for a refreshing summer treat.

Serve alongside fresh fruit for a light dessert spread.

Enjoy with coffee for a sweet afternoon pick-me-up.

Variations / Substitutions

Use lemon juice and zest instead of orange for lemon cupcakes.

Add mini chocolate chips for a chocolate-orange twist.

Swap cream cheese frosting with whipped cream for a lighter option.

Storage & Leftovers

Store cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days if frosted with cream cheese frosting.

Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser.

Do I need to use fresh orange juice?
Fresh juice is best, but bottled juice can work in a pinch.

Can I make these ahead of time?
Yes, bake cupcakes a day early and frost before serving.

Can I use unsalted butter instead of salted?
Yes, just add an extra pinch of salt to the batter.

How do I get the frosting extra fluffy?
Whip it for several minutes on medium-high speed.

Can I double this recipe?
Yes, but bake in two batches for even results.

Final Thoughts

These orange cupcakes are a refreshing twist on a classic dessert.

With their zesty flavor and creamy frosting, they’re perfect for summer celebrations or anytime you want something light and bright.