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Orange Vanilla Cupcakes recipe

Fresh Orange Vanilla Cupcakes

Zac M., smiling male baking coach in a bright kitchen wearing a denim shirt and apron, arms crossedZac M.
Delight in the refreshing combination of fresh oranges and warm vanilla with these easy-to-make cupcakes.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Equipment

  • 1 12-cup muffin tin lined with cupcake liners
  • 1 electric mixer for mixing batter and frosting
  • 1 Mixing Bowl large

Ingredients
  

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest

Orange Vanilla Frosting

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest

Instructions
 

Preparation

  • Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, orange juice, and zest. In another bowl, combine flour and baking powder, then add to the wet mixture, stirring until just combined.
  • Line a muffin tin with cupcake liners. Fill each liner 2/3 full with batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack.
  • In a bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract, orange juice, and zest. Beat until fluffy. Spread or pipe frosting onto cooled cupcakes.

Serving

  • Garnish with additional orange zest or a slice of fresh orange if desired. Serve immediately or store as directed.

Storage

  • Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, allowing cupcakes to come to room temperature before serving.

Notes

Pro Tips: Use room-temperature ingredients for a smooth batter. Add extra orange zest for more flavor. Avoid overmixing to keep cupcakes light.
Ingredient Substitutions: Use gluten-free flour for gluten intolerance. Replace butter with coconut oil for a dairy-free option.
How to Serve: Best served with tea or lemonade. Perfect for brunch or dessert tables.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cupcakes can be baked a day ahead and frosted just before serving.
Keyword citrus cupcakes, orange desserts, orange vanilla cupcakes