Fresh Orange Cupcakes With Orange Icing

Total Time
40mins
Prep
20 mins
Cook
20 mins

These are as light as a cloud! For the best results make certain all ingredients are room temperature.

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Ingredients

Nutrition
  • 2 14 cups pastry flour
  • 1 14 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 13 cup vegetable oil
  • 34 cup buttermilk (room temperature)
  • 1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
  • 1 orange, zest of (or to taste)
  • 14 cup fresh orange juice
  • 2 egg yolks (room temperature)
  • 2 egg whites (room temperature)
  • 14 cup sugar
  • orange food coloring (optional)
  • ORANGE ICING

  • 12 cup butter, room temperature
  • 3 14 cups icing sugar (more as needed)
  • 1 teaspoon vanilla
  • 1 tablespoon grated orange zest
  • 2 tablespoons fresh orange juice
  • orange food coloring (optional)
  • orange sprinkles or colored sprinkles

Directions

  1. Set oven to 350°F.
  2. Line 18 muffin tins with paper liners.
  3. For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
  4. Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
  5. Add in the orange juice and egg yolks; beat for about 1 minute more.
  6. In a another bowl beat egg whites until foamy.
  7. Gradually add in 1/2 and beat until stiff peaks form.
  8. Gently fold in the whites to the creamed batter.
  9. Evenly divided the batter between the muffin tins.
  10. Bake for about 15-20 minutes, or until cupcakes test done.
  11. Allow to cool completely before frosting.
  12. FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
  13. Add in the vanilla, zest and orange juice; beat until combined.
  14. Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
  15. Add in a few drops orange food colouring if desired.
  16. Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.