These Orange Cupcakes with Cream Cheese Frosting are bursting with bright citrus flavor and finished with a smooth, tangy swirl of frosting. The perfect balance of sweet and tart, these cupcakes are a unique and elegant treat for brunches, parties, or anytime you want a fresh twist on dessert.
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Why This Recipe Works:
- Vibrant Citrus Flavor: Orange marmalade adds a rich, zesty depth that shines through in every bite.
- Lusciously Tangy Frosting: Cream cheese frosting with a hint of Orange perfectly complements the citrus, creating a sweet-tart combo that’s irresistible.
- Moist and Tender Crumb: The marmalade helps keep the cupcakes soft and flavorful without being too sweet.
- A Refreshing Twist: These cupcakes stand out from the usual flavors and feel just a little extra-special.
Lately, I’ve been on a citrus kick, sharing my grapefruit cupcakes and these tasty lemon cupcakes- but I had to share one of my favorite easy orange cupcakes recipes! These were originally inspired by my love for the Mitford Books and the famous orange marmalade cake.
What You Need for This Recipe
Butter: I like to use unsalted butter, but salted can be used in its place. I like to use unsalted butter, but salted can be used in its place.
Flour: In these cupcakes I used regular all-purpose flour but cake flour works too!
Buttermilk: Buttermilk makes the crumb extra tender and adds a subtle tang that enhances the overall flavor.
Orange: I use the juice and zest from a large orange for both the batter and frosting.
Cream Cheese: Let the cream cheese come to room temperature before making the frosting for a smooth consistency.
How to Make Orange Cupcakes?
- Step 1: Stir together flour, baking powder, baking soda, and salt. Set aside.
- Step 2: In a stand mixer, cream together butter and sugar.
- Step 3: Add eggs into batter one at a time until all are incorporated. Then stir in zest, orange juice, buttermilk, and vanilla extract.
- Step 4: Add flour mixture to the batter and mix until combined.
- Step 5: Scoop batter into cupcake liners and bake until a toothpick comes out clean.
- Step 6: Once baked, allow cupcakes to cool completely, then cut out a hole from each cupcake. Spoon marmalade into each hole, then frost.
How to Make Orange Cream Cheese Frosting?
- Step 7: In a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt.
- Step 8: Add in powdered sugar and orange juice, alternating between the two, until all is mixed in.
- Step 9: Stir in the zest and frost your cupcakes!
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Variations
Orange Extract: Add 1-2 tsps orange extract to the cupcake batter and the frosting for extra orange flavor!
Orange Color: Want to make an even bigger statement? Add some orange food gel coloring to the batter for a truly orange cupcake!
Filling: Instead of marmalade, try filling the cupcakes with frosting, orange curd, or don’t fill at all.
Frosting: Try my delicious vanilla buttercream or this dark chocolate frosting!
If you love citrus flavors like me, check out my homemade lemonade, homemade limeade, lemon meringue pie, lemon loaf cake, and these orange cranberry muffins!
Expert Cupcake Tips
- Fill the cupcake line ¾ high with batter for a nice full cupcake.
- Use a large piping tip and a piping bag for a nice-looking cupcake.
- Make Your Own Buttermilk: Combine 1 cup and 1 tablespoon vinegar or lemon juice, stir, and let sit for 5-10 minutes. Then use it in the recipe.
- Don’t have time? If you don’t have time to make cupcakes from scratch, try adding orange zest and some juice to a vanilla boxed cake mix! Once baked, fill with marmalade and then frost. Won’t be as tender, but works in a pinch.
Frequently Asked Questions
If frosted, I like to store cupcakes in a large container with a lid in the refrigerator for 3-4 days.
Yes! You can make the cupcakes ahead of time, freeze for up to 6 months, then thaw the night before serving, fill with marmalade, and frost the day you serve them.
I like to sprinkle cupcakes with extra zest, slices of oranges, candied oranges, or a fresh mint leaf. You can also add fun sprinkles or orange candies!
Absolutely, pour batter into a greased cake pan the bake at 350°F until cooked through.
More Related Recipes
For more fun cupcake recipes, check out my strawberry shortcake cupcake, white chocolate cupcakes, and these Funfetti birthday cupcakes!
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Orange Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 1.5 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature (1 stick)
- 1 cup sugar
- 2 large eggs
- Zest from an orange
- 2 tbs orange juice
- 6 tbs buttermilk
- ½ teaspoon vanilla extract
- 1 tsps orange extract optional
- 1 jar 13oz of orange marmalade
Orange Cream Cheese Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 4-5 cups powdered sugar
- 3 tbs heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- Zest from 1 orange
- ¼ cup orange juice
- 1 tsps orange extract optional
Instructions
- Preheat oven to 350°F and place cupcake liners in cupcake pan.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.1.5 cups flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a stand mixer or with a hand mixer, cream together the butter with 1 cup sugar until fluffy.½ cup unsalted butter, 1 cup sugar
- Add eggs one at a time, mixing until each is fully incorporated. Then stir in the orange zest, 2 tablespoons orange juice, buttermilk, vanilla extract, and orange extract if using.2 large eggs, Zest from an orange, 2 tbs orange juice, 6 tbs buttermilk, ½ teaspoon vanilla extract, 1 tsps orange extract
- Stir in the flour mixture until combined. Pour into prepared cupcake pan.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Once done baking, remove from the oven and set the pan on a cooling rack for 10 minutes. Then remove cupcakes from the pan and allow to finish cooling on a cooling rack.
- Once cupcakes are cool, cut a circle out of the center of each cupcake. Spoon marmalade into each hole, then frost.1 jar
How to Make Orange Cream Cheese Frosting:
- With a hand mixer or a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and orange extract, if using, and salt on medium-high until fully combined.½ cup unsalted butter softened, 4 oz cream cheese softened, 3 tbs heavy cream, 1 teaspoon vanilla extract, pinch salt, 1 tsps orange extract
- Add in powdered sugar 1 cup at a time, adding in orange juice in intervals to help the powdered sugar incorporate. *4-5 cups powdered sugar, ¼ cup orange juice
- Stir in the zest and frost your cupcakes!Zest from 1 orange
Notes
- * The more powdered sugar, the stiffer the frosting. I like to use at least 4 cups*
Storage: If frosted, I like to store cupcakes in a large container with a lid, like this, in the refrigerator for 3-4 days. - Make ahead: You can make the cupcakes ahead of time, freeze them, then thaw the night before serving, and frost the day you serve them.
Stephanie says
You have the most delicious sounding cupcakes! I can't wait to try these 🙂
Lisa says
Aww thanks!