Orange Cupcakes

Homemade Frosted Fresh Orange Cupcakes use fresh juice and vanilla bean to create a decadent cupcake that will remind you of an orange Creamsicle. 

Why this recipe works:

One of the best things about late winter and early spring is the citrus.

You know I love to cook with vanilla beans. After all, I have a ton of them after I make a big batch of homemade vanilla extract every year.

Well remember how awesome Orange Creamsicles were as a kid? Because these cupcakes are

1. bursting with orange flavor from the juice and the zest, and
2. taste like vanilla ice cream from the vanilla bean and heavy cream,

all I could think of was those Creamsicles and how much I loved them.

Here's how to make them:

Using a stand mixer makes this recipe super easy to make.

1. First step is to mix together all of the dry ingredients which include flour, sugar, baking soda, baking powder, and salt. Next you will slowly mix in the softened butter, one tablespoon at a time. Then you'll increase the speed to fully incorporate all of those ingredients.
2. Separately, you'll mix all the remaining ingredients which include the scraped seeds from the vanilla bean pod, orange zest, eggs, heavy cream, and orange juice. This mixture is slowly incorporated into the flour mixture and then the speed is increased so that it can mix for several minutes.
3. Scoop the batter into a prepared muffin pan. The cupcakes will cook for about 25 minutes. Let them cool on a rack and then frost!

Cooking tips for perfect results:

• 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.

Frosting recommendations:

This cupcake packs a nice tight crumb and goes great with my fresh orange frosting (recipe at bottom).

Otherwise, you can't go wrong with Brown Butter Vanilla Bean Frosting, Cream Cheese Frosting, Mascarpone Frosting, Maple Cream Cheese Frosting, or Italian Buttercream Frosting.

Other great cupcake recipes:

• Homemade Chocolate Cupcakes
• Lemon Cupcakes
• Banana Cupcakes
• Citrus Cream Cheese Frosted Pumpkin Cupcakes
• Eggnog Cupcakes

Did you make these cupcakes? Please leave me a comment below and let me know what you think!

Full Recipe Instructions

Orange Cupcakes

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 48 minutes minutes

Scale: 12 cupcakes

Recipe Created By: Krissy Allori

Kitchen Tools

• Mixing Bowls
• KitchenAid Stand Mixer

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 8 tablespoons unsalted butter (softened)
• ▢ 2 vanilla beans (split and scraped)
• ▢ 1 tablespoon orange zest (finely grated )
• ▢ 2 large eggs (slightly beaten)
• ▢ ¾ cup heavy cream
• ▢ ¼ 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 flour, sugar, baking soda, baking powder, and salt. With the mixer running on low, add 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.
• 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 ¾ 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

Cooking tips for perfect results:

• 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.

NUTRITION INFORMATION

Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 89mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

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Full Recipe Instructions

Blood Orange Frosting

Blood Orange Frosting is a beautifully colored and delicious icing made from fresh orange juice that is thicker than a glaze but thinner than buttercream.

5 from 3 votes

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Course: Dessert

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Scale: 2 cups

Recipe Created By: Krissy Allori

Kitchen Tools

• Mixing Bowls
• KitchenAid Stand Mixer

Ingredients

• ▢ 6 ounces cream cheese (at room temperature)
• ▢ 8 tablespoons unsalted butter (cut into pieces, at room temperature)
• ▢ ½ cup fresh orange juice (from about 2 oranges)
• ▢ 2 vanilla beans (scraped)
• ▢ 2 teaspoons finely grated orange zest
• ▢ 3 cups confectioners' sugar

Instructions

• In the bowl of a stand mixer with the paddle attached, cream together cream cheese and butter until completely smooth.
• Add orange juice, vanilla bean, and orange zest. Blend until smooth.
• Add powdered sugar, one cup at a time, blending until smooth and creamy.
• Frosting will have a consistency between a thick buttercream and a glaze.

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This cupcake recipe was originally posted in February 2015 and has been updated with helpful information and cooking tips. Don't worry - I didn't change the recipe!