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citrusy orange cream cupcakes

Orange Cream Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 microplane or fine grater
  • 1 Cooling rack
  • 1 piping bag with star tip (optional)

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest finely grated
  • 1/2 cup whole milk room temperature
  • 1/4 cup fresh orange juice
  • 1 cup heavy whipping cream chilled
  • 4 ounce cream cheese softened
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon orange extract
  • 1 teaspoon orange zest for frosting; finely grated
  • 1 1–2 tablespoons powdered sugar optional; for adjusting frosting sweetness
  • 12 small orange segments or thin slices optional; for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and orange zest.
  • In a small bowl, stir together the milk and orange juice.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk-orange mixture, beginning and ending with the dry ingredients, mixing just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the cream cheese in a medium bowl until smooth.
  • Add the powdered sugar, orange extract, and orange zest to the cream cheese and beat until creamy.
  • In a separate chilled bowl, whip the heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, adjusting sweetness with additional powdered sugar if desired.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to frost the cupcakes generously.
  • Garnish each cupcake with a small orange segment or thin slice if desired, then refrigerate for 15 minutes to help the frosting set before serving.

Notes

For best flavor, use freshly grated orange zest and fresh juice, as they give a brighter and more natural citrus note than bottled versions. Make sure all cold ingredients for the batter come to room temperature so the cupcakes rise evenly and stay tender. Avoid overmixing once the flour is added, which can make the cupcakes dense. If your kitchen is warm, chill the frosting for 10–15 minutes before piping so it holds its shape beautifully. These cupcakes are best enjoyed the day they’re made, but you can refrigerate them in an airtight container for up to two days, bringing them back toward room temperature before serving for the creamiest texture and fullest orange flavor.
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