Monday, September 24, 2012

Orange Cupcakes

Orange Cupcakes by Baking Makes Things Better

These are a light fluffy cupcake with a punch of orange.  Just delicious heading into Summer!

1 ¾ cup flour
1 cup sugar
½ teaspoon salt
2 ½ teaspoons baking powder
2 large eggs, separated and whites beaten until stiff
1 teaspoon vanilla extract
½ cup orange juice
100g butter, softened

1 ½ cups icing sugar
⅛ teaspoon salt
1 tablespoon grated orange rind
3 tablespoons soft butter
2-3 tablespoons orange juice

Preheat the oven to 180°C.  Grease, or line a 12 hole muffin tray with muffin cups.
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients ⅓ at a time  alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites.  Spoon batter into cupcake holes until ½ full.
Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
Cool cupcakes completely before frosting with orange icing (see below).

Orange Cupcakes by Baking Makes Things Better - waiting to be iced

To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice.  If frosting is too thick then add the additional tablespoon of orange juice.

Orange Cupcakes by Baking Makes Things Better - so yum!

Cupcake toppers c/o Wink.


  1. Beautiful pictures and a very nice blog design!

  2. These look totally adorable! Love the cupcake toppers too!

  3. Cupcakes were delicious fluffy & moist.

  4. Hey does it make a difference if I use shop-bought orange juice instead of fresh orange juice?

    1. I haven't tried, but I don't imagine it would make too much difference. Sometimes store bought juice can have a stronger flavour and that might show through a bit more.

  5. This is the best cupcake mixture I've come across. The batter is lovely - perfect consistency, and the taste of orange is subtle - not overwhelming, but just right. No, I haven't eaten a whole cupcake's worth of batter, no, honest.....

  6. This recipe is magic :) I tried muffins from scratch for the first time and they came our fabulous. Since the recipe just said flour, I used whole wheat flour instead of all purpose. I was a little apprehensive, but they came out perfectly. The icing also was very yummy. Thanks al lot. Could you suggest making similar deserts with other fruits?

    1. Glad you liked the recipe! Good idea about the whole wheat flour.
      We have heaps of fruit recipes, check out our recipe index page (which actually needs a major update - sorry!).

  7. Really nice ides! I am thinking about trying to make these!

  8. Can I have the cup measurement in gram for flour and sugar? Was baking this yest but after took out from oven, I saw the cake didn't stick to paper cup on its side and looks shrinking :( smthg wrong with my process?

    Thanks adelene

    1. Hi Adelene,

      It is normal for the cupcakes to shrink a little as they cool. I would think that the issue is more to do with the papers used - I find when I use different papers in my baking that, that can happen with different recipes. Your cupcakes, if you've followed the recipe quantities exactly, will still taste the same!
      The muffin tin used was a standard sized tin.

    2. thanks melissa! ya the taste is great!! maybe i should try other paper cup, currently I am using the cupcake paper cup like this:( and it just doesnt stick at the side:(

      thanks, Adelene

  9. These look great!! I might make them today for my mum! They look delicious! Thanks! <3 :)

  10. that was taste great! thanks a lot for sharing

  11. This is really good. My dad even commented that for the first time( of all the cupcakes that i baked) this tastes so good. Thank you for sharing;

  12. Thanks for sharing this great recipe! Can I know what's the purpose of separating eggs?

    1. The eggs are separated because you beat the egg whites - you can't do this if the yolk is still there.
      The beaten egg whites add a light fluffy-ness to the cupcakes because they have had air incorporated into them.

  13. Should we use salted or unsalted butter for this recipe?

    1. I usually use salted butter because that's usually what I have in the fridge, but baking purists would probably go with unsalted. It's completely up to you - I personally don't think it makes a big difference to the outcome of the baking.