These orange cupcakes are packed full of bright, fresh citrus flavor! The cupcakes themselves are tender and soft, loaded with fragrant orange zest. Then, I fill them with smooth, homemade orange curd, and top everything off with a fresh, creamy orange buttercream frosting. They’re absolutely perfect for summer—or anytime you want a little sunshine in your dessert.
Let me walk you through the entire process to make sure your cupcakes turn out just right. I’ve also included a video tutorial below if you want to see the step-by-step in action.
Step 1: Bake the Orange Cupcakes
First, preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
A great tip for adding serious orange flavor is to rub 1 cup of granulated sugar with the zest of one large orange using your fingertips. This releases the oils in the zest and infuses the sugar with that fresh citrus aroma.
After you prepare the batter, divide it evenly between the cupcake liners—about ¾ full—and bake for about 18-21 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs.
Let the cupcakes cool for 15 minutes in the pan, then move them to a wire rack to cool completely before filling and frosting.
Step 2: Make the Orange Curd Filling
While the cupcakes bake, prepare your orange curd. It needs time to cool and thicken to a creamy, scoopable consistency.
The orange curd is great to make ahead of time—it keeps well in the fridge for up to two weeks.
Step 3: Prepare the Orange Buttercream
Next up is the fresh orange buttercream frosting. Once it’s mixed, I like to stir it gently by hand with a spatula to make it extra smooth and easy to pipe.
You can also make the frosting ahead and keep it in the fridge for up to a month. When ready to use, just give it a quick stir to bring back that creamy texture.
Fill a piping bag fitted with a large star tip for a pretty swirl on top of each cupcake.
Step 4: Fill and Frost the Cupcakes
Core out the center of each cooled cupcake and fill it with about 1 tablespoon of your orange curd.
Then pipe a generous swirl of orange buttercream on top. If you want, garnish with a fresh orange slice and a sprinkle of zest for a lovely finishing touch.
Ingredient Swaps and Substitutions
- Butter: Use salted butter if you don’t have unsalted, but leave out the added salt in the recipe. Vegan butter works well too.
- Sugar: I recommend sticking with granulated sugar to keep the right texture.
- Egg: For egg allergies, try a flaxseed egg or a vegan egg replacer.
- Orange Juice & Zest: Fresh is key here — don’t substitute with bottled juice or extract. Cara Cara oranges are my favorite for flavor and color, but any fresh orange will do.
- Flour: All-purpose flour gives the best result, but gluten-free blends can work if needed.
- Orange Curd: Making your own is quick and delicious, but store-bought curd or marmalade can be used in a pinch.
- Food Coloring: Adding a small drop of orange gel food coloring can brighten the color, but it’s optional.
Storage and Make-Ahead Tips
These cupcakes can be made in advance and stored in an airtight container. They stay fresh at room temperature for a few hours or in the fridge for up to 5 days.
For longer storage, freeze unfrosted cupcakes for up to a month. I recommend filling and frosting them after thawing for the best texture.
Buttercream frosting can be made ahead and kept in the fridge for up to a month. It holds up well in piping bags, and a quick stir after thawing gets it ready to use again.
Tips for the Best Orange Cupcakes
- Bring ingredients to room temperature before mixing for a smooth batter.
- Measure your flour carefully (spoon & level or use a scale) to avoid dense cupcakes.
- Mix just until combined when adding flour to keep the cupcakes tender and fluffy.
- Use a large cookie scoop for even cupcake sizes and consistent baking.
- Seal the top of your piping bag with a rubber band to prevent frosting from leaking.
- Strain the orange curd through a fine mesh to remove any zest bits or cooked egg for a silky texture.
- Try Cara Cara or blood oranges for a naturally vibrant orange curd color.
Orange Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
These orange cupcakes are packed full of bright, fresh citrus flavor! The cupcakes themselves are tender and soft, loaded with fragrant orange zest. Then, I fill them with smooth, homemade orange curd, and top everything off with a fresh, creamy orange buttercream frosting. They’re absolutely perfect for summer—or anytime you want a little sunshine in your dessert.
Ingredients
Butter: Use salted butter if you don’t have unsalted, but leave out the added salt in the recipe. Vegan butter works well too.
Sugar: I recommend sticking with granulated sugar to keep the right texture.
Egg: For egg allergies, try a flaxseed egg or a vegan egg replacer.
Orange Juice & Zest: Fresh is key here — don’t substitute with bottled juice or extract. Cara Cara oranges are my favorite for flavor and color, but any fresh orange will do.
Flour: All-purpose flour gives the best result, but gluten-free blends can work if needed.
Orange Curd: Making your own is quick and delicious, but store-bought curd or marmalade can be used in a pinch.
Food Coloring: Adding a small drop of orange gel food coloring can brighten the color, but it’s optional.
Instructions
First, preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
A great tip for adding serious orange flavor is to rub 1 cup of granulated sugar with the zest of one large orange using your fingertips. This releases the oils in the zest and infuses the sugar with that fresh citrus aroma.
After you prepare the batter, divide it evenly between the cupcake liners—about ¾ full—and bake for about 18-21 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs.
Let the cupcakes cool for 15 minutes in the pan, then move them to a wire rack to cool completely before filling and frosting.
While the cupcakes bake, prepare your orange curd. It needs time to cool and thicken to a creamy, scoopable consistency.
The orange curd is great to make ahead of time—it keeps well in the fridge for up to two weeks.
Next up is the fresh orange buttercream frosting. Once it’s mixed, I like to stir it gently by hand with a spatula to make it extra smooth and easy to pipe.
You can also make the frosting ahead and keep it in the fridge for up to a month. When ready to use, just give it a quick stir to bring back that creamy texture.
Fill a piping bag fitted with a large star tip for a pretty swirl on top of each cupcake.
Core out the center of each cooled cupcake and fill it with about 1 tablespoon of your orange curd.
Then pipe a generous swirl of orange buttercream on top. If you want, garnish with a fresh orange slice and a sprinkle of zest for a lovely finishing touch.
Notes
Bring ingredients to room temperature before mixing for a smooth batter.
Measure your flour carefully (spoon & level or use a scale) to avoid dense cupcakes.
Mix just until combined when adding flour to keep the cupcakes tender and fluffy.
Use a large cookie scoop for even cupcake sizes and consistent baking.
Seal the top of your piping bag with a rubber band to prevent frosting from leaking.
Strain the orange curd through a fine mesh to remove any zest bits or cooked egg for a silky texture.
Try Cara Cara or blood oranges for a naturally vibrant orange curd color.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Baking, Cupcakes
- Method: Baking
- Cuisine: American / Classic Baking