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These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!
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Orange Cream Cupcakes Recipe
Orange is totally one of those flavors that gets overlooked, even by me, yet it’s a flavor I love. I made an orange cream cake for my cookbook a couple years ago and was reminded of how awesome it is in cake form. Even during pregnancy, my number one craving was orange juice. I’m pretty sure I went through two or three cartons of it a week.
And yet, with the exception of this creamsicle poke cake and creamsicle ice cream cake, there aren’t any orange flavored recipes on the site. Such a shame! Orange is the member of the citrus family that is often overlooked, but not anymore!
To get started, make the cupcakes. You’ll want to cream the butter and sugar together and be sure to cream them fully. You’ll notice an actual change in the color and texture of the mixture – light and fluffy – when it’s done. Sour cream is added for flavor and moisture along with a little vanilla and orange zest.
Egg whites are used to give the cupcakes rise and structure (whole eggs will not work here) and then the dry ingredients are added, alternating with the wet ingredients which include freshly squeezed orange juice. I use actual oranges here rather than orange juice from a carton/bottle with added sugars and such.
Bake up the cupcakes and then it’s time to make the filling and frosting!
The filling is a whipped cream cheese filling flavored with vanilla. It’s light and easy to make and pairs perfectly with the cupcake. The frosting uses fresh orange juice and orange zest for flavor, plus a bit of gel coloring for color.
The final cupcake is light and delicious! I love a good filling in a cupcake and this one definitely has it! These are a great lightly citrus cupcake that would be great for any occasion – including Easter!
Watch How To Make Them
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Orange Cream Cupcakes
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream cheese filling! Such a delicious cupcake with fun flavors!
Ingredients
Orange Cupcakes
- 6 tbsp (84g), unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1/4 cup (57g) sour cream
- 1/2 tsp vanilla extract
- 1/2 tbsp finely grated orange zest
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1/4 cup (60ml) milk
- 1 tbsp (15ml) water
- 3 tbsp (45ml) freshly squeezed orange juice
Cream Filling
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1 tsp vanilla extract
- 3 oz cream cheese, room temperature
Orange Frosting and Topping
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 3–4 tbsp (45-60ml) freshly squeezed orange juice
- 1/2 tbsp finely grated orange zest
- Orange gel icing color
- Orange slices, optional
Instructions
Make the Orange Cupcakes
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- Add sour cream, vanilla extract and orange zest and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix.
- Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes in the pan, then remove to cooling rack to finish cooling.
Make the Cream Filling
- When the cupcakes are cooled, make the cream filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
- Add the softened cream cheese and continue whipping until stiff peaks form.
- Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill each cupcake with the cream filling.
Make the Orange Frosting
- Beat the butter in a large mixer bowl until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth.
- Color the frosting as desired, then fill a piping bag fitted with a piping tip. I used a closed star Ateco tip 844.
- Pipe the frosting onto the cupcakes.
- Decorate the cupcakes with orange slices, or your preferred decorations.
- Refrigerate until ready to serve. Best if eaten within 2-3 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 422
- Sugar: 41.7 g
- Sodium: 86.8 mg
- Fat: 23.1 g
- Carbohydrates: 52.1 g
- Protein: 3.6 g
- Cholesterol: 62.9 mg
Categories
Enjoy!
Super delicious!
Turned out amazing! Just what I was craving! This is some people’s pet peeve, but I did make a couple changes: I used 3 whole eggs instead of whites (for a double recipe). And I didn’t do the filling, I just added orange extract to the filling recipe as the frosting. I baked mini cupcakes for 13 minutes and regular cups for 17 minutes.
I baked this as a 6 inch cake. Cake is so full of orange flavor. I used the cream filling in between the cake layers. I can’t wait for family to try this cake, it’s so moist and tasty.
The cupcakes turned out beautifully….
Do you recommend adding orange extract for a super orange flavor? Hubby request
Glad you enjoyed them! I haven’t tried orange extract, but you could certainly do that.
Can these be frozen sans icing??
Sure, just wrap them well and thaw them in the fridge.
The crumb is fluffy and tender, there’s no denying that, but I was left searching for more of a pronounced orange flavor; it was just too subtle. Also, the doubled formula is calculated to make 24 cupcakes, but I barely came up with 15. This is my biggest complaint. Overall, I enjoy the delicate crumb of the cupcake. Thank you for sharing this recipe!
Do you think we would be able to make the cupcakes ahead of time, freeze them and then thaw, fill and frost the day before our shower?
You can, but I really do think things are best when made fresh.
I made these yesterday and they came out beautiful and delicious! Well, I made the cupcakes and frosting on Sunday, then the filling and assembly yesterday! Got lucky, the oranges were sweet. Decorating isn’t my strong suit but even I couldn’t mess these up! Wish I could post the pix, I did post them to Instagram, @michaelkane60
I’m so glad you enjoyed them!
Omg I just made these tonight for the 1st time and omg so delicious and moist. Everything pairs well together
I love these cupcakes. Can you make the filling ahead of time?
YEP! I watched your video too & unless it’s just a “bad” day baking, I don’t know BUT I WILL NOT be defeated! I’ll try again this weekend.
This is the FIRST time I’ve made your recipes & it did NOT turn out AT ALL! I am sooo SAD! I followed the directions EXACTLY! The cupcake itself was bland, a little dry. The filling NEVER got thick enough, it was so THIN & RUNNY. I made it twice to TRY & fix it but no. The frosting was good but I wasted 2 batches trying to make it right. WHAT DID I DO WRONG? I just HAVE to try again as creamsicles were the best ice cream treat EVER. My flour was fresh, as were all the ingredients so I have NO idea what I did.
I am SO MAD!!!! For some reason, the filling is VERY thin! I followed it EXACTLY…TWICE & STILL runny. What can I do to make it thicker?
Is the whipped cream getting stiff peaks? You really should just have to whip it. Are you sure you’re using HEAVY whipping cream?
I can’t wait to make these! I’m not a big fan of zest in icing though. Would it be okay to use a little orange extract in place of the zest in the icing?
Sure. You could try that.
I made these today and they were delicious! Thank you for sharing and this recipe is a keeper! Very light, airy, and moist cake. Not dense at all.
Hi, these look amazing!! can i substitute sour cream with yogurt?
It may change the texture of the cupcake a little bit, but you can.