Fresh Orange Cupcakes with Orange Icing
Brighten your day with these Fresh Orange Cupcakes with Orange Icing—a citrus lover’s dream dessert! Bursting with fresh orange flavor from both juice and zest, these cupcakes are moist, fluffy, and perfectly sweetened. The silky orange icing, made with a hint of butter and powdered sugar, adds a tangy finish that complements the zesty base in every bite. Easy to make in just 40 minutes, this recipe is ideal for sunny afternoons, brunch gatherings, or any occasion that calls for a pop of citrusy sweetness. Garnish with a sprinkle of orange zest for a vibrant, eye-catching touch, and enjoy a dessert that's as refreshing as it is delicious. Perfect for showcasing the natural flavor of fresh oranges, these cupcakes will quickly become a household favorite for fans of simple, homemade treats.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 0.5 cups Fresh orange juice
- 1 tablespoon Orange zest (from 2 oranges)
- 0.25 cups Milk
- 2 cups Powdered sugar
- 2 tablespoons Orange juice (for icing)
- 0.25 cups Unsalted butter (softened, for icing)
- 1 teaspoon Orange zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium-high speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the orange juice and orange zest until well combined.
Reduce the mixer speed to low. Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the icing, beat the powdered sugar, softened butter, and orange juice together in a bowl until smooth and creamy. If the icing is too thick, add a small amount of additional orange juice, 1 teaspoon at a time, until the desired consistency is achieved.
Once the cupcakes are fully cooled, frost them with the orange icing using a knife, spoon, or piping bag.
Optional: Garnish each cupcake with a pinch of orange zest for added color and flavor.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 584.8 g | 213% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 438.3 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
