Description
Moist orange cupcakes made with fresh juice and zest, topped with tangy cream cheese frosting. Bright, flavorful, and perfect for every season.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp orange zest
½ cup fresh orange juice
½ cup buttermilk
Instructions
Preheat oven to 350°F and line a 12-cup muffin tin with liners.
In a medium bowl, sift flour, baking powder, baking soda, and salt.
In another bowl, cream butter, zest, and sugar until fluffy.
Add eggs one at a time and mix well.
Mix orange juice with buttermilk.
Alternate adding dry ingredients and buttermilk mixture to the batter.
Divide batter evenly into muffin cups.
Bake for 18–20 minutes, until toothpick comes out clean.
Cool completely before frosting.
Notes
Use fresh zest only—avoid white pith for best flavor.
Store in airtight container for 3 days or freeze unfrosted for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
Keywords: orange cupcakes, citrus dessert, fresh orange cupcake recipe