If you like orange-flavored sweets, then these cupcakes are for you! They have a blend of vanilla and orange flavorings and are reminiscent of orange creamsicles, as well as orange soft drinks and orange candy.
When I was young, I loved orange-flavored foods – maybe because I always loved the fruit! These cupcakes have a really delicious orange flavor and do not disappoint.
Many orange foods I make have real orange juice and orange zest in them. These are a little different because they use orange oil which is very concentrated for a strong orange taste. I like to use a food-grade essential oil because the taste is very good and not artificial. However, you can use a pure orange extract in place of it. The substitution is 2 teaspoons of orange extract for 1/2 teaspoon of orange essential oil.
I dressed up these cupcakes with ribbons and sprinkles for a special occasion; however, they look and taste wonderful without any decorations!
These cupcakes are versatile and could be served for Valentine’s Day, Mother’s Day, Father’s Day, a summer day, or really anytime. The orange color is pretty for fall too. If you put black sprinkles, they would be perfect for Halloween!
However you serve them, I hope you enjoy them!
| Prep Time | 35 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 4 large egg whites, room temperature
- 2/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur
- 1/2 teaspoon food-grade orange essential oil (see note below for substitution)
- Orange gel coloring (optional)
- 1/3 cup vegetable oil
- 1 15-16-ounce box white cake mix (Duncan Hines Classic White used)
- 2 sticks salted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon food-grade orange essential oil (see note below for substitution)
- 1/4 cup whipping cream
- 2 pinches salt
- Orange gel coloring (optional)
- 5 cups confectioner's (icing) sugar
- 1 Piping bag
- 1 Large star tip
- Coordinating sprinkles (optional)
Ingredients
Cupcakes
Orange Buttercream
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- Preheat oven to 325 degrees Fahrenheit.
- In a large mixing bowl, whisk together the sour cream, buttermilk, vanilla, orange liqueur, orange oil, eggs, and vegetable oil until smooth. Add a little orange food coloring to make the batter a pale peach color. Then sift in the cake mix and stir until smooth but not overmixed. Do not skip sifting the cake mix or the batter will be lumpy.
- Place cupcake liners in a muffin pan. Using a cookie scoop, fill the liners 1/2 to 2/3 full. This recipe will fill about 20 liners.
- Bake for 20 minutes or until cupcakes are lightly browned and a toothpick inserted into the middle comes out clean or with crumbs. Do not overbake. After 5 minutes, move the cupcakes to a cooling rack. Cool before frosting.
- Use an electric mixer to beat the butter, vanilla, orange oil, and salt until creamy.
- Add the whipping cream to the butter and beat until mixed. Then add the powdered sugar one cup at a time, beating between each addition. If the frosting is too stiff, add more cream. Add a little orange gel coloring and beat. The color should be a pale peach color.
- Use a piping bag and large star tip to pipe frosting onto the cupcakes. Make a circle of frosting around the outside of the cupcake top and continue circling, moving in closer to the middle with each circle. This will make the frosting taller in the middle of the cupcake. Alternative: To use less frosting on each cupcake, start piping in the middle of the cupcake and then make circles moving to the outside with each circle. This method will make a "rose" shape on each cupcake.
- Add sprinkles to each cupcake for decoration.
1/2 teaspoon of orange essential oil equals approximately 2 teaspoons of orange extract.
Sources for orange oil: Orange Citrus Oil and Orange Essential Oil
Yield: About 20 cupcakes