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A white background with a cupcake and swirls of orange buttercream piped on top
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5 from 5 votes

Fluffy Homemade Orange Cupcakes

Moist and fluffy cupcakes with creamy orange frosting make for the most delicious homemade orange cupcakes!
Prep Time15 minutes
Cook Time22 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: creamsicle, orange buttercream, orange cake, orange cupcakes, Vanilla Cupcakes, whipped buttercream frosting
Servings: 15

Ingredients

For the Orange Cupcakes

  • ½ cup sour cream
  • ¼ cup fresh orange juice
  • ¾ cup (95g) cake flour
  • ¾ cup (95g) all-purpose flour
  • 1 tea baking powder
  • ¼ tea baking soda
  • ¼ tea kosher salt
  • 1 cup (200g) granulated sugar
  • 1 tablespoon orange zest
  • ½ cup (1 stick, 113g) unsalted butter room temperature
  • 2 tea vanilla extract
  • 2 large eggs

For the Orange Buttercream

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted as needed
  • 2 tablespoon fresh orange juice
  • 1 tablespoon milk or cream
  • 2 tea orange zest
  • 1 tea vanilla extract

Instructions

To Make the Orange Cupcakes

  • Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.
  • In a bowl or measuring cup, mix together the orange juice and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a bowl using an electric mixer, add the sugar and orange zest. Rub together the ingredients until fragrant .Add the butter and mix on medium speed until light and airy, 3 to 4 minutes.
  • Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.
  • Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the sour cream mixture and mix to combine. Add the remaining dry ingredients and mix to combine.
  • Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.

To Make the Orange Buttercream

  • Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
  • Turn the mixer off and add the powdered sugar, orange juice, orange zest vanilla, and orange blossom water (if using). Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
  • Turn up the speed and mix at medium-high speed for about 2 minutes, until the buttercream is light and fluffy. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped.