These Fresh Orange Cupcakes with Orange Cream Cheese Frosting bring a great orange flavor combined with a delicious cream cheese frosting. So yummy!
I have a problem.
I love cookbooks.
I love cooking magazines.
I rarely walk out of Sam’s Club or Costco without a cookbook or cooking magazine.
Sometimes I swear they just jump into my cart.
I am running out of room to store them all.
I really need to stop buying them.
Maybe one of these days I will have enough willpower to pass right by that aisle — but don’t count on it.
These Fresh Orange Cupcakes with Orange Cream Cheese Frosting come from a Paula Deen magazine. As soon as I saw the cover, I knew this magazine would absolutely, positively, without a doubt, end up in my cart. The title caught my eye “Best Desserts” and then to make it even harder to pass up, the picture of the fresh orange cake on the cover looked amazing! Yep, really glad I didn’t have willpower that particular day at Sam’s Club.
I first made this as a cake, and let me tell you it was delicious. The fresh orange juice is what takes this cake over the top. Don’t use orange juice made from the frozen stuff, trust me. It was so good as a cake, that I thought I would try it as cupcakes, and sure enough they were amazing!
You really need to make these.
Fresh Orange Cupcakes with Orange Cream Cheese Frosting
- Total Time: 37 minutes
Description
These Fresh Orange Cupcakes with Orange Cream Cheese Frosting bring a great orange flavor combined with a delicious cream cheese frosting. So yummy!
Ingredients
CAKE:
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup vegetable or canola oil
- 1 cup fresh orange juice
- 3 large eggs
- 1 cup sour cream
FROSTING:
- 1 stick butter
- 1 (8-ounce) pkg. cream cheese
- 1 tsp. orange zest
- 1/4 cup fresh orange juice
- 4–5 cups powdered sugar
Instructions
CUPCAKES:
- Preheat oven to 350 degrees. Line cupcake pan with liners. In large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs, and sour cream. Beat at medium speed with a mixer until smooth. Pour into cupcake liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean.
FROSTING:
- In large bowl, beat butter and cream cheese until smooth. Add orange zest, orange juice and powdered sugar. Beat until smooth. Pipe or spread frosting onto cooled cupcakes.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Cakes & Cupcakes
Recipe Source: Adapted from Paula Deen’s Special Collectors Issue Best Desserts 2010.
YOU ARE THE BEST SISTER IN LAW EVER!!!!! You always make me look good when I take one of your amazing desserts to a party. I am thrilled to have you in my life for all your great attributes.
I was so grateful that I called Lori and she directed me to this fantastic blog….what a wonderful resource. I was having a cupcake war with my daughter and I made the Orange Cupcakes with Orange Cream Cheese Frosting and needless to say….Dad got the ‘W’ in our first cupcake war. I plan on referring to this great resource on a regular basis from this point forward. Thanks, Jodi! You’re awesome!!!
Thanks For the nice comment. I love when Lori spreads the word about my blog. I have no doubt those cupcakes won because they are amazing. Hope you keep coming back!
Just won my work bakeoff with these beauties. Great recipe!
Congrats! I love hearing that, thanks for letting me know. These are delicious and I really need to make them and update the pictures (lol)!
How many does the recipe make?
Hi Rhonda! It’s been so long since I’ve made these, so I can’t remember exactly how many it makes, but I know it makes at least 2 dozen and maybe closer to 3 dozen.