Orange you glad for an all-out Orange Cupcakes recipe? These soft and fluffy orange cupcakes also come with a luscious Orange Buttercream and they’re absolutely mouthwatering! My inspiration for these Orange Cupcakes with Orange Buttercream Frosting stems from my surplus of oranges during this Lunar New Year!

To make these, you will first have to bake the Orange Cupcake base. For our orange cupcake base, we will be incorporating the zest of the orange for that citrus-y zing. However, do not throw your oranges just yet! The remaining orange will be juiced for addition to make the fruity Orange Buttercream.

I used the creaming method for these orange cupcake bases to create a fluffy finish. Additionally, the use of baking powder also creates a second level of leavening. Overall, you get a soft, fluffy and fruity Orange Cupcake packed full with flavours!

Moving on to the Orange Buttercream, I incorporated both orange juice and whipping cream for a combination of stiffness and flavour. Should you want to cut back on the sugar, do bear in mind that the frosting might not be as pipe-able. This is because powdered sugar is needed to retain the stiffness of this Orange Buttercream!

My favourite part of making these Orange Cupcakes with Orange Buttercream Frosting would be piping it! For my cupcakes, I used an open star tip to create those generous swirls. You can watch the video to see how I go about doing it.

In the event you’re interested in other recipes to utilise your oranges, do check out:

  1. Mandarin Orange Cake Recipe
  2. Orange Drizzle Cake Recipe

Without further ado, the recipe!

Orange Cupcakes with Orange Buttercream Frosting Recipe
by Javier Tan February-11-2023

Nothing fruitier and more citrusy than these soft Orange Cupcakes with a luscious, Orange Buttercream Frosting!


For Orange Cupcakes:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup + 2 Tbspns or 130g of Granulated White Sugar
  • A large egg, 55g
  • 1 Tsp or 5ml of Vanilla Essence
  • Zest of 2 Oranges
  • 1/3 Cup or 180g of Milk, Room Temperature
  • 1 and 1/2 Cup or 170g of Plain Flour, Sifted
  • 1 Tsp or 4g of Baking Powder, Sifted
  • Pinch of salt

For Orange Buttercream Frosting:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 2 and 1/2 Cup or 300g of Powdered Sugar, Sifted
  • 3 Tbspns or approx 40ml of Orange Juice
  • 2 Tbspns or 30g of Heavy Whipping Cream
  • Orange, or Red + Yellow Food Colouring (Optional)


  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Firstly, cream together the softened butter and sugar until light yellow.
  3. Then, whisk in the eggs.
  4. Next, whisk in the vanilla and orange zest until well-incorporated.
  5. After which, whisk in the milk.
  6. Fold in the dry ingredients (flour and baking powder).
  7. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 16 – 19 minutes. The center should be bouncy to a light touch of a spoon.
  8. Next, set aside the cupcakes to cool for approx an hour.
  9. To prepare the frosting, cream together the butter and icing sugar. Then, mix in the orange juice, whipping cream, and food colouring (optional).
  10. Pipe your desired patterns.
  11. Serve and enjoy!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 8 Orange Cupcakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no filling (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan