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These Orange Cupcakes are bursting with fresh citrus flavor and have a soft, tender crumb that pairs perfectly with a creamy frosting. Made with real orange juice, zest, and vanilla bean, they have a natural sweetness that tastes just like an old-fashioned Creamsicle.
If you love citrus desserts, this is one recipe you don’t want to miss! Through extensive testing in my kitchen, I’ve found that using fresh orange juice and zest intensifies the flavor, also seen with my Orange Bars and Orange Sherbet. The addition of heavy cream and butter create a rich, moist texture.
This cupcake recipe was originally posted in February 2015 and has been updated with helpful information and cooking tips so that you can easily recreate this recipe in your own kitchen.
What Makes These Cupcakes So Good
There’s nothing like homemade cupcakes made from scratch. Here’s why this recipe stands out:
- Bright citrus flavor – Fresh orange juice and zest give these cupcakes a vibrant, refreshing taste.
- Vanilla bean adds depth – The combination of vanilla bean and orange makes them taste just like an orange Creamsicle.
- Soft and fluffy texture – The method used for mixing the butter into the flour creates a tender and perfectly structured cake.
- Pairs well with any frosting – Whether you choose orange frosting, cream cheese frosting, mascarpone frosting, or buttercream, these cupcakes will shine.
How to Make These Orange Cupcakes
Always refer to the recipe card below, but here’s a quick rundown of the process.
1. Mix the Dry Ingredients
- In a stand mixer, combine the dry ingredients.
- Add softened butter one tablespoon at a time while the mixer runs on low.
2. Prepare the Wet Ingredients
- Whisk together vanilla bean seeds, orange zest, eggs, heavy cream, and fresh orange juice in a separate bowl.
3. Combine & Bake
- Slowly add the wet ingredients to the dry mixture in three stages.
- Mix well between additions until the batter is light and fluffy.
- Scoop into lined cupcake tins and bake.
4. Cool & Frost
- Let the cupcakes cool completely before frosting them with your favorite frosting.
Learn From Me: Expert Tips
✔ Use fresh oranges – The zest and juice bring out the best flavor. Blood oranges or Cara Cara oranges work beautifully.
✔ Vanilla beans make a difference – If you don’t have vanilla beans, pure vanilla extract is a good substitute, but the beans give an extra level of flavor.
✔ Don’t overmix – Overworking the batter can make the cupcakes dense. Mix just until everything is combined.
✔ Check for doneness – Cupcakes are ready when a toothpick inserted into the center comes out clean.
✔ Pair with the perfect frosting – I recommended some good ones above, but these would also taste really great with Chocolate Frosting (think chocolate orange sticks) or Brown Butter Vanilla Bean Frosting.
Storing & Serving
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for longer storage – They will stay fresh for up to 5 days in the fridge.
- Freeze unfrosted cupcakes – Wrap tightly and freeze for up to 3 months.
Craving More Cupcakes?
Sometimes there’s just nothing better than a homemade cupcake. I thought you might also be interested in some of these personal favorites.
- Homemade Chocolate Cupcakes
- Lemon Cupcakes
- Banana Cupcakes
- Citrus Cream Cheese Frosted Pumpkin Cupcakes
- Eggnog Cupcakes
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Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
- 2 vanilla beans split and scraped
- 1 tablespoon orange zest finely grated
- 2 large eggs slightly beaten
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice blood orange recommended, but any kind will work
Instructions
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- In the bowl of a stand mixer, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. With the mixer running on low, add 8 tablespoons unsalted butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
- In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion. Note: do not add the entire vanilla bean pods; rather, scrape them and add the tiny seeds/paste to the liquids.2 vanilla beans, 1 tablespoon orange zest, 2 large eggs, 3/4 cup heavy cream, 1/4 cup fresh orange juice
- With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
- Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
- Once cooled, frost as desired.
Notes
- Whenever you bake, be sure to level off your flour measurement with a knife instead of shaking the measuring cup.
- The butter must be soft and not melted.
- If you don’t have vanilla beans, you can substitute with pure vanilla extract.
- Any kind of orange will work, but I think blood oranges are gorgeous and have a wonderful tart flavor.
- It’s easier to zest the orange before you juice it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OHHHH citrus is all over my grocery store now and this is the perfect way to enjoy blood oranges. And these cupcakes are SO pretty too!
Wow! These cupcakes are incredible! I am a huge fan of blood orange and it adds such a great flavor to these. Delicious!