Orange Cupcakes

Orange Cupcakes , 5.7 out of 10 based on 55 ratings

Orange Cupcakes Recipe

A really delicious orange cupcake recipe, with a lovely orange tang and orange buttercream icing. This recipe can easily be adapted to lemon cupcakes by simply substituting the orange juice and zest with lemon juice and zest.

•  Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray
• Cream together the butter and sugar using a wooden spoon or an electric mixer (this should only take approx 3 minutes using an electric hand mixer)
• Add the eggs, orange zest, 1 tbsp orange juice and sifted flour – mix thoroughly
• Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full
• Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised
• To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.
• Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool completely.

Topping

Orange Butter Cream/ Frosting

• Place butter, 1 tbsp orange juice & orange zest in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft
• Gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)
• Pipe or spread the orange buttercream icing on your cupcakes as required, and top with chocolate flake or sprinkles.

Comments
If you’re not using the butter cream/ frosting straight away it can be stored for up to a week if stored in the fridge. Once removed from the fridge it should be left for at least an hour to obtain room temperature　

Have you baked our Orange Cupcakes recipe? We’d love to know your thoughts and suggestions? Please leave a comment below.