Fresh Orange Cupcakes with Orange Buttercream Frosting
These orange cupcakes are bursting with bright citrus flavor, thanks to fresh orange juice and zest blended into a tender, moist cake. Topped with a creamy orange-infused frosting, they strike the perfect balance between refreshing and indulgent. Ideal for spring gatherings, baby showers, or just a cheerful pick-me-up, they’re as beautiful as they are delicious.
Servings 24 servings
Calories 311kcal
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.)
Nutrition
Serving: 1 serving | Calories: 311kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 186mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 314IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg