Frosting Archives - Noble Pig

Lemon Poppy Seed Sheet Cake with Cream Cheese Frosting

Cathy Pollak — Sat, 02 May 2026 17:30:34 +0000

This lemon poppy seed sheet cake skips the glaze and goes straight to cream cheese frosting. It stays soft and full-flavored with real lemon that doesn’t fade into the background.

Lemon Poppy Seed Sheet Cake with Lemon Cream Cheese Frosting (9×13)

Lemon poppy seed sheet cake with lemon cream cheese frosting. I’ve been making it this way for years. It’s fully frosted and stays soft, definitely dessert, not a brunch loaf.

Lemon poppy seed cake was everywhere in the 90s. It was always some lemon-glazed or icing-drizzled treat that seemed to come out of nowhere. I grew up eating elaborate, yeasted, poppy seed roll desserts, so everyone suddenly treating poppy seeds like something new was interesting to me. It was suddenly in muffins and loaves and coffee shop cases all at once. It was really the lemon flavor with the poppy seeds that got people. My favorite pairing is still poppy seeds with almond paste, but that’s a different conversation entirely.

It was Ruth’s ninety-fourth birthday and I wanted to make something for her.

She lived next door to me, crocheting blankets for my son before he was even born, always doing something for me without making a thing out of it. I asked her what kind of cake she wanted and without hesitation she said anything lemon poppy seed.

And then I thought about her pantry. Ruth kept a stockpile of canned frosting in there and would eat it with a spoon, right out of the container, the ones with the plastic snap-on lids. This is the woman who taught me how to make homemade ricotta cheese but she couldn’t be bothered with making frosting from scratch even though she loved it. She told me two spoonfuls was her night dessert. What a diva.

So when I started thinking about her birthday cake, glaze didn’t make sense for her, because she was a frosting-eating icon. I went straight to lemon cream cheese frosting and made it into a sheet cake. It was going to look better with candles anyway.

I packed up lunch and took her to the tables above the beach in our neighborhood, the ones she could still walk to, and we sat there with the water right in front of us and the cake in the middle of the table. The wind wouldn’t let us light a candle, but it didn’t matter anyway. Ruth devoured her frosted, not glazed, birthday cake.

This is the one I made for her, and the one I still make. It stays soft from the oil, and I work the lemon into the sugar so the flavor is there from the start. The cream cheese frosting turns it into a real dessert instead of something you brush with glaze and have with your morning coffee.

What Makes This Cake Different

I use oil instead of butter because I’ve made it both ways and I don’t like what butter does to it later, especially once it’s been in the fridge with cream cheese frosting. Oil keeps it soft, even after it’s been in the fridge, which is what I want.
When I start with the lemon, I take the zest and rub it into the sugar with my fingers. This creates a more pronounced lemon flavor, not surface-level lemon. I’ve tried stirring it straight into the batter and it’s not the same.
The cream cheese frosting started as a specific choice for someone, but it’s what makes this feel special instead of something finished with glaze.
I make it in a 9×13 because this isn’t a snack, it’s dessert.

Ingredients

All-purpose flour – this keeps the cake from turning dense while still holding together.
Poppy seeds – you see them right away and get that slight texture, but they’re not what you taste first.
Lemon (zest and juice) – I use both, but at different points. The zest gets rubbed into the sugar first, and the juice comes in later to keep the flavor from going dull. Both are also used in the cream cheese frosting.
Granulated sugar – this is where the lemon starts, I work the zest into it first.
Neutral oil – this keeps the cake soft even after it’s been in the fridge with the frosting on it.
Eggs – room temperature so everything mixes evenly.
Whole milk – this loosens the batter once it starts getting thick so it mixes smoothly.
Butter – softened so the frosting blends evenly.
Cream cheese – gives the frosting that slight tang so it doesn’t turn overly sweet.
Confectioners’ sugar – added in stages, that’s where the sweetness comes from.

How to Make Lemon Poppy Seed Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the pan and dry mix)
Heat the oven to 350°F and spray a 9×13-inch baking dish. In a bowl, mix the flour, poppy seeds, baking powder, baking soda, and salt so everything is evenly combined before it goes into the batter.
Step Two (make the lemon base)
In a larger bowl, rub the lemon zest into the sugar with your fingers until it smells stronger and the sugar feels slightly damp. That’s where the lemon starts, not at the end. Add the oil and mix, then add the eggs one at a time, mixing after each so the batter stays smooth. Stir in the extract and lemon juice.
Step Three (bring the batter together)
Add the dry ingredients in a couple rounds, and once it starts getting thick, pour in the milk and keep mixing until the batter is smooth. The batter should be thick but still pourable so it settles into the pan without needing to be pushed around.
Step Four (bake and cool)
Pour the batter into the pan and spread it evenly, then bake for about 35 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely before frosting or the top won’t hold and the frosting won’t stay where you put it.
Step Five (make the frosting and finish)
Beat the butter and cream cheese until smooth, then add the lemon zest, lemon juice, and some of the confectioners’ sugar to start it, then add the rest until it’s thick enough to spread without sliding. Spread it over the cooled cake and finish with extra lemon zest or poppy seeds if you want that.

Recipe Tips

Stop mixing once the flour disappears into the batter. It can look fine and still be overmixed at that point.
There’s a point where the batter gets thick and looks like it went wrong. That’s usually where people start adding extra liquid they don’t need.
After the milk goes in, keep mixing until it smooths out. It always looks a little off right before it smoothes out.
Don’t leave it in the oven longer to be safe. That’s where it starts to dry out.
If you frost it while it’s still warm, you’ll see it right away. The frosting won’t stay where you put it.
It’s better once it’s had a little time for the texture to even out than right out of the oven.
If you want to go further with it, this is really good with a scoop of lemon poppy seed ice cream on the side.

Storage

It goes in the fridge because of the cream cheese frosting. It still tastes right straight from cold, which isn’t always the case, and that’s why I used oil instead of butter.
You don’t want this sitting out all day. It’s fine while you’re serving it, then it goes back in the fridge.
If you’re making it ahead, the next day is better. Everything has had time to take on flavor.
If you’re freezing it, my suggestion is to do it without the frosting and add that after it’s thawed.

FAQs

Can I make this cake ahead of time?
Yes. I usually do. It’s better the next day after it’s been in the fridge.
Can I use bottled lemon juice?
Technically yes, but logistically it doesn’t make sense. This cake relies on the zest more than anything, that’s where the lemon aroma and flavor come from in both the cake and the frosting. And if you’re using the zest, you already have the lemon, so you have the juice too. Bottled juice will never give you that, and you can’t do the sugar step without the zest, so it doesn’t make sense for this cake.
Do I have to use the frosting or can I glaze it?
You can glaze it, but then you’re making a different cake. This one was always meant to have the cream cheese frosting. It’s part of it, not something added at the end.
Why do you rub the lemon into the sugar first?
Because that’s where the flavor really starts. When you take the time to do that, it changes how the lemon comes through in the cake. If you skip it and add everything later, it never quite gets there.
Why use oil instead of butter?
I’ve made it with butter and didn’t like what happened after it had been in the fridge with the frosting. This keeps the texture the same the next day, which matters with a cake like this. If this cake didn’t require refrigeration because of the frosting, butter could work.

From My Kitchen Notes

Just a few observations.

There are moments where I can feel myself about to overdo something in the kitchen, and I don’t always stop, not because I don’t know better, but because I want to see what happens if I cross that line anyway.
I’ve noticed that when I start second-guessing something, it’s rarely because something is wrong and more because I’m not used to letting it be that direct.
Some things don’t need to be adjusted. I know it and still stand there like I might.
I still think about the way Ruth would eat frosting out of a can and how she never felt the need to justify that to anyone. Good for her.
There’s a choice that closes off other options immediately, and I’ve started following that instinct more than leaving everything open.
There are things I don’t explain because the second I do, they start to feel less true.
There are times where I know exactly what I’m doing and moments where I’m following something I don’t fully understand yet, and I no longer treat those the same way anymore. I’m not sure when that changed.
There’s a difference between something that asks you to come closer and something that keeps you at a distance. I don’t ignore that anymore.
Not everyone grew up around poppy seeds, and those who didn’t treated them like decoration instead of something they knew how to handle.
You don’t not commemorate a ninety-fourth birthday. That would be crazy.
Ruth was the most put-together, wealthy, little woman who still gardened, went for walks, dressed up, and stayed social while she enjoyed life in her little beach house. Loved her.
There’s a point where the sugar changes when you rub the zest into it and you only notice it if you’ve done it enough times to know what it felt like before.
There are cakes that change once they go in the fridge and cakes that don’t.
You can tell when something was decided halfway through.
Some things only make sense once everything is together. And then you see it.
I don’t think everyone notices when something stays consistent from the first bite to the last. That doesn’t just happen. It’s crafted.
There are moments where everything is right in front of you, and you still act naïve. That’s a choice.

More Frosted Dessert Cakes

Strawberry Poke Cake – fresh strawberries, whipped cream cheese.
Old-Fashioned Chocolate Cake – rich crumb, glossy icing.
Brown Butter Carrot Bundt Cake – nutty, spiced, cream cheese.
Chocolate Zucchini Cake – deep chocolate, orange cream cheese.
Banana Sheet Cake – soft crumb, tangy frosting.
Lemon Raspberry Frosted Sheet Cake – tart berries, fully frosted.

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Lemon Poppy Seed Cake with Cream Cheese Frosting

A soft, sliceable lemon poppy seed sheet cake made with oil for lasting moisture and finished with a tangy lemon cream cheese frosting.

Course Cake, Dessert

Cuisine American

Keyword easy lemon sheet cake, lemon cake with cream cheese frosting, lemon poppy seed cake, lemon poppy seed sheet cake

Prep Time 25

Cook Time 30

Resting Time 30

Total Time 1 25

Servings

Calories 420kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). For even baking and easy slicing.
2 mixing bowls One for dry ingredients, one for wet.
hand mixer or stand mixer. For smooth batter and frosting.
microplane grater or fine grater. For zesting lemon without bitterness.
rubber spatula For folding and scraping batter evenly.

Ingredients

cooking spray

Lemon Poppy Seed Cake:

2½ cups (300 g) all-purpose flour spooned and leveled
1 tbsp (9 g) poppy seeds
2 tsps (8 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) table salt
2 tsps (4 g) lemon zest
1½ cups (300 g) granulated sugar
¾ cup (180 ml) neutral oil (canola, vegetable or light olive oil)
3 large eggs room temperature
1 tsp (5 ml) vanilla extract or lemon extract
2 tbsps (30 ml) fresh lemon juice
½ cup (120 ml) whole milk

Lemon Cream Cheese Frosting:

½ cup (115 g) butter softened
8 oz (225 g) cream cheese softened
2 tsps (4 g) lemon zest
2 tbsps (30 ml) lemon juice
4 cups (460 g) confectioners' sugar

Garnish:

Additional lemon zest, lemon slices and poppy seeds (optional)

Instructions

Heat oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray and set aside.
cooking spray
In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.
2½ cups (300 g) all-purpose flour, 1 tbsp (9 g) poppy seeds, 2 tsps (8 g) baking powder, ½ tsp (3 g) baking soda, ½ tsp (3 g) table salt
In a large bowl, combine lemon zest and sugar. Rub together with your fingers until fragrant and slightly damp. This step pulls the oils from the zest into the sugar for stronger lemon flavor.
2 tsps (4 g) lemon zest, 1½ cups (300 g) granulated sugar
Add oil to the lemon sugar and beat with an electric mixer until fully combined. Add eggs one at a time, mixing well after each addition.
¾ cup (180 ml) neutral oil, 3 large eggs
Mix in the extract and lemon juice until smooth.
1 tsp (5 ml) vanilla extract, 2 tbsps (30 ml) fresh lemon juice
Add the dry ingredients in batches. When the batter becomes thick, add the milk and continue mixing until smooth. The finished batter will be thick but pourable.
½ cup (120 ml) whole milk
Pour batter into the prepared pan and spread evenly.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
To make the frosting, beat butter and cream cheese until completely smooth. Add lemon zest, lemon juice, and 1 cup (115 grams) confectioners' sugar. Mix until combined, then continue adding confectioners' sugar in stages until the frosting is thick and spreadable.
½ cup (115 g) butter, 8 oz (225 g) cream cheese, 2 tsps (4 g) lemon zest, 2 tbsps (30 ml) lemon juice, 4 cups (460 g) confectioners' sugar
Spread frosting evenly over the cooled cake. Finish with additional lemon zest, lemon slices or poppy seeds if desired.
Additional lemon zest, lemon slices and poppy seeds

Notes

Room temperature ingredients help the batter emulsify evenly and prevent a dense texture.
Rubbing zest into sugar distributes lemon flavor throughout the cake instead of concentrating it in pockets.
Oil keeps the cake soft even after refrigeration, unlike butter-based cakes which firm up more when chilled.
For stronger lemon flavor, add ½ teaspoon (2.5 ml) lemon extract to the frosting.

If you’re making this Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Poppy Seed Sheet Cake with Cream Cheese Frosting appeared first on Noble Pig.

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Cathy Pollak — Sun, 06 Apr 2025 13:07:00 +0000

Banana sheet cake with cream cheese sour cream frosting is soft, moist, and packed with banana flavor. The tangy frosting adds just the right contrast to the sweet cake.

Why I Keep Making Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Banana sheet cake with cream cheese sour cream frosting is something I like to bake when I have extra ripe bananas and don’t feel like making banana bread again. The sour cream-banana batter comes together easily and bakes evenly in a sheet pan, making it a good option when you need cake for a crowd. The more overripe your bananas are, the sweeter and more flavorful the final result will be.

The frosting is thick, tangy, and smooth—a mix of cream cheese, sour cream, and powdered sugar that’s easy to spread once the cake has cooled. It’s not too sweet, which works well with the soft banana cake underneath.

I usually add chopped walnuts and mini chocolate chips over the top for a little texture, but it’s good without them too. It holds up well in the fridge, and honestly, I think it tastes even better cold.

Why I Love This Recipe

The cake is super soft and full of banana flavor without being overly sweet.
It’s one of my favorite cakes to make for birthday celebrations.
Just as good as anything you could buy at a bakery.

Ingredients

Here’s what you’ll need to make the banana cake and frosting. A few ingredients show up in both parts of the recipe.

All-purpose flour – Forms the base of the cake and gives it structure.
Baking soda – Helps the cake rise and keeps it light.
Baking powder – Works alongside the baking soda for extra lift.
Table salt – Balances out the sweetness in the cake.
Unsalted butter – Creamed with sugar to create the rich, tender cake.
Granulated sugar – Sweetens the cake and helps with texture when beaten with butter.
Eggs – Add moisture and help bind everything together.
Full-fat sour cream – Used in both the cake and the frosting to keep things creamy and tangy.
Ripe bananas – Mashed and mixed into the batter for flavor, sweetness, and moisture.
Fresh lemon juice – Brightens up the flavor of the cake and plays well with the bananas.
Cream cheese – Used in the frosting to make it thick, smooth, and slightly tangy.
Confectioners’ sugar – Sweetens the frosting and helps it spread easily.
Chopped walnuts and mini chocolate chips – Sprinkled on top as a garnish for a little crunch and sweetness.

How to Make Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One (prep your pan and oven)
Go ahead and preheat your oven to 350°F. Grab a large rimmed baking sheet (12 x 18 inches) and butter and flour it so the cake doesn’t stick.
Step Two (mix up the dry stuff)
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside for now—you’ll need it in a bit.
Step Three (make the batter)
Using a stand mixer or a hand mixer, beat the butter and sugar together until the color lightens up—about 3 minutes. It’ll still look a little grainy, and that’s totally fine.
Add the eggs, sour cream, mashed bananas, and lemon juice, and mix until everything’s smooth and combined.
Now add in your dry ingredients and mix just until everything comes together. Don’t overdo it—you want the batter to stay nice and tender. (If you’ve got a stand mixer, the stir setting is perfect here.)
Step Four (bake it)
Pour the batter into your prepared baking sheet and smooth out the top.
Bake for 25–30 minutes if you’re using a sheet pan, or 30–35 minutes if you’re using a 9 x 13 pan. You’ll know it’s done when a toothpick poked in the center comes out clean.
All ovens run a little different, so start checking a few minutes early just in case.
Step Five (cool it down)
Take the cake out of the oven and let it cool completely right in the pan on a wire rack.
Step Six (make the frosting)
Beat the cream cheese, sour cream, and powdered sugar together until smooth and creamy. Once the cake is cool, spread the frosting all over the top.
Step Seven (finish and chill)
Sprinkle on some chopped walnuts and mini chocolate chips if you like.
Store the cake in the fridge since the frosting needs to stay cold—it actually tastes even better chilled.

Recipe Tips

A few tips for banana sheet cake with cream cheese sour cream frosting:

Let your bananas get really spotty—almost black—for the best flavor and natural sweetness.
Don’t overmix the batter once the dry ingredients go in. Just stir until it’s combined and stop there.
The frosting spreads best when the cake is completely cool, so give it time.
If you’re not into walnuts or chocolate chips, leave them off or swap in something else you like.

Storage and Freezing

Here’s how I usually handle what’s left (if there is any):

Leftovers: Keep the cake covered and stored in the fridge. It stays moist for several days and tastes great straight from the cold.
Storage: You can leave it in the sheet pan and cover it tightly with plastic wrap or foil, or transfer slices to an airtight container.
Freezing: To freeze, slice the cake and wrap individual pieces in plastic wrap, then place them in a freezer bag or container. They’ll keep well for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I use frozen bananas? Yes—just thaw them first and drain off any extra liquid before mashing. They work great and still give the cake that deep banana flavor.
Will this work with gluten-free flour? I haven’t tested it that way, but a 1:1 gluten-free baking blend should be your best bet. The texture might be slightly different, but it’s worth trying if you need a gluten-free option.
Is this sweet enough to serve as a birthday cake? Absolutely. It’s not overly rich, but the frosting and banana flavor make it feel like a treat—especially with the optional toppings.
Can I use low-fat cream cheese or sour cream in the frosting? You can, but the frosting won’t be as thick or creamy. If you do go that route, just know the texture might be a little softer.
How long does the frosting take to firm up in the fridge? About an hour is usually enough for it to set nicely. If you’re planning to slice clean pieces, chilling it overnight is best.

More Banana-Focused Recipes to Try

If you’ve got extra bananas on the counter, here are a few more recipes worth trying.

This post may contain affiliate links. Please read my disclosure policy.

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Banana Sheet Cake with Cream Cheese Sour Cream Frosting is a moist, tender cake baked in a sheet pan and topped with a tangy cream cheese frosting. Perfect for using ripe bananas.

Course Dessert

Cuisine American

Keyword Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Prep Time 20

Cook Time 30

Chilling 4

Total Time 4 50

Servings slices

Calories 311kcal

Author Cathy Pollak

Equipment

measuring cups and spoons for accurate ingredient amounts
mixing bowls for combining wet and dry ingredients
Stand Mixer or hand mixer
rubber spatula for scraping down the bowl
baking sheet for baking the cake

Ingredients

Cake:

3 cups (13.5 oz.) all-purpose flour
1-1/8 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. table salt
12 tbsps. (6 oz.) unsalted butter softened
2-1/4 cups (15.75 oz.) granulated sugar
3 large eggs
1-1/8 cups (9 oz.) full-fat sour cream
2 cups overripe, mashed bananas
3 tbsps. fresh lemon juice

Frosting:

2 (8 oz. )packages full-fat cream cheese softened
3/4 cup (6 oz.) full-fat sour cream
1/4 cup (4 oz.) confectioners' sugar

Garnish:

Instructions

Preheat the oven to 350°F. Butter and flour a large rimmed baking sheet (12 x 18 inches) and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3 cups (13.5 oz.) all-purpose flour, 1-1/8 tsp. baking soda, 3/4 tsp. baking powder, 3/4 tsp. table salt
Using a stand or hand-held mixer, beat the butter and granulated sugar until light in color, about 3 minutes. The mixture will still be a bit grainy. Add the eggs, sour cream, bananas, and lemon juice, and mix until well combined. Add the dry ingredients and mix just until combined—you don’t want to overmix. (This is where the stir function on a stand mixer really helps.)
12 tbsps. (6 oz.) unsalted butter, 2-1/4 cups (15.75 oz.) granulated sugar, 3 large eggs, 1-1/8 cups (9 oz.) full-fat sour cream, 2 cups overripe, mashed bananas, 3 tbsps. fresh lemon juice
Pour the batter into the prepared baking sheet and smooth the top. Bake for 25–30 minutes for a sheet pan, or 30–35 minutes for a 9 x 13 pan, or until a toothpick inserted into the center comes out clean. (Oven temperatures vary, so start checking early.)
Remove from the oven and let the cake cool completely on a wire rack.
To make the frosting, beat the cream cheese, sour cream, and confectioners’ sugar together until smooth and well blended. Spread the frosting over the cooled cake and garnish with walnuts and mini chocolate chips.
2 (8 oz. )packages full-fat cream cheese, 3/4 cup (6 oz.) full-fat sour cream, 1/4 cup (4 oz.) confectioners' sugar, chopped walnuts, mini chocolate chips
Store the cake in the refrigerator since the frosting is perishable. It tastes amazing cold.

Notes

For optimal outcomes when making this banana sheet cake with cream cheese sour cream frosting, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Banana Sheet Cake with Cream Cheese Sour Cream Frosting appeared first on Noble Pig.

Dreamy Orange Cupcakes with Whipped Orange Frosting

Cathy Pollak — Wed, 19 Feb 2025 13:36:23 +0000

Dreamy Orange Cupcakes with Whipped Orange Frosting take a simple cake mix and turn it into something incredible – soft, citrusy cupcakes with a fluffy, orange-packed frosting that tastes like a bakery-level treat.

Simple Orange Cupcakes with Whipped Orange Frosting

My dreamy orange cupcakes with whipped orange frosting start with a simple cake mix but get a serious upgrade. I use orange juice and extract to bring in bold citrus flavor, while melted butter keeps the texture soft and rich. It’s an easy way to turn a basic mix into something much better without much extra effort.

The frosting keeps things light with whipped cream, but it’s sturdy enough to hold its shape. A little orange jello powder adds color and flavor, while vanilla pudding helps stabilize it. The result is a smooth, creamy topping that pairs perfectly with the cupcakes.

While these cupcakes come together without much work, they look and taste like they took more time. The cake is soft, the frosting is fluffy, and the orange flavor comes through in every bite. Whether you’re making them for a birthday or just because, they’re simple to put together and always a good choice.

Why I Love This Recipe

The cupcakes and frosting are both packed with citrus, so the flavor doesn’t get lost.
Whipped frosting is light and airy, but thanks to a little pudding, it stays stable without feeling heavy.
A few simple addition take this box mix from basic to something way better.
These are a fun flavor for a birthday party.

Ingredients

If you love orange, this recipe’s got you covered – cake, frosting, the whole deal. Here’s what you’ll need to make these dreamy cupcakes happen:

Yellow Cake Mix – I’m keeping it simple with a boxed mix, but trust me, it’s just a great base for all the orange goodness thrown in.
Fresh Orange Juice – This goes in both the cupcakes and the frosting for a bright citrus kick.
Melted Butter – Cooled down so it blends in smoothly. It gives the cupcakes a rich, buttery texture.
Eggs – Standard cupcake essentials to hold everything together and make them nice and fluffy.
Orange Extract – A little in the cupcakes, a little in the frosting—it makes a difference.
Orange Zest – Adds that fresh, citrus punch, just like in my orange knot rolls.
Heavy Whipping Cream – The base for the frosting, making it light, fluffy, and irresistible.
Orange Jello Powder – Yep, Jello. It amps up the color and flavor in the frosting in the best way.
Confectioners’ Sugar – Sweetens the frosting without making it too heavy.
Vanilla Instant Pudding Powder – Helps stabilize the whipped frosting so it stays light but holds its shape. Plus, a tiny hint of vanilla sneaks in.
Food Coloring (Yellow + Red, Optional) – If you want that extra orange pop in the frosting color, mix a couple of drops of yellow with a touch of red. Totally up to you.

How to Make Orange Cupcakes with Whipped Orange Frosting

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the pan):
Preheat the oven to 350°F (177°C) and line your cupcake pan so it’s ready. Cupcake liners always do more work than they get credit for. They keep the structure clean and help the batter rise evenly.
Step Two (mix the batter):
In a large bowl, stir together the cake mix, orange juice, eggs, cooled melted butter, orange extract, and fresh orange zest. It should look thick, glossy, and citrusy. Keep the stirring gentle. Overmixing turns boxed batter dense instead of soft set. And ignore whatever the cake mix box tells you. This version actually tastes like oranges.
Step Three (fill and bake):
Scoop the batter into the liners about two-thirds of the way full. Bake for 12 to 17 minutes, or until a toothpick slides out clean. Orange juice and melted butter keep the cake tender, so the tops should spring back lightly when you check them.
Step Four (cool them down):
Let the cupcakes rest in the pan for a couple minutes. Move them to a cooling rack and walk away until they’re completely cool. Frosting warm cupcakes is how frosting becomes a vacation slideshow of sliding drips and regret.
Step Five (start the frosting):
Use a chilled bowl if you can. Cold helps the heavy whipping cream whip faster and with more stability. Beat the cream with the confectioners’ sugar, orange juice, orange Jell-O powder, orange zest, orange extract, and a touch of food coloring until you hit soft peaks. It should look like something you’d spoon straight from the bowl.
Step Six (lock in the texture):
Add the instant vanilla pudding powder and beat briefly, about twenty seconds, until the frosting thickens into stiff peaks. The pudding granules hydrate quickly and stabilize everything without that whipped-cream-collapse people fear.
Step Seven (frost and serve):
Frost right before serving so the swirl stays lofty and clean. Grab your favorite piping tip or just go in confidently with a spatula. These cupcakes don’t need choreography. They taste like citrus and sunshine with zero extra effort.

Recipe Tips

A few tricks to keep these orange cupcakes bright, citrusy, and fully living their best life.

Use fresh orange zest for the real flavor lift. When you rub the zest into the sugar first, the oils bloom and the whole batter smells like you meant business.
Chill the mixing bowl before whipping. Cold metal gives the whipped cream structure, so the frosting stays airy instead of slumping.
Adjust the color as needed. The orange Jell-O brings its own shade, but a tiny touch of food coloring can push it into that bakery-case orange without tasting artificial.
Finish with more zest on top. It gives a burst of citrus and tells people this isn’t a boxed mix situation, even though it technically is.
For a creamsicle vibe, bring vanilla into the picture. A teaspoon in the batter or swapping some of the orange juice in the frosting for heavy cream gives you that soft-set orange-vanilla thing.

Storage and Freezing

If you have leftovers, here’s how to keep them tasting like you didn’t forget about them.

Room temperature. Unfrosted cupcakes stay fine in an airtight container for up to 2 days. Once they’re frosted, same-day is best since the whipped-cream frosting is delicate.
Refrigerate if needed. Frosted cupcakes belong in the fridge because of the whipped-cream base. Keep them airtight and eat within 3 days. Let them sit on the counter for 10 minutes so the crumb softens back up.
Freeze unfrosted cupcakes. Unfrosted cupcakes freeze well for up to 2 months. Store them airtight, thaw at room temp, and frost when you’re ready.
Skip freezing the frosting. Whipped-cream frosting doesn’t freeze nicely. It loses structure, deflates, and turns grainy. Make the frosting fresh for the best texture.

FAQs

Do I have to use orange jello in the frosting?
The jello powder helps boost the orange flavor and color, but you can leave it out if needed. The frosting will still be creamy and delicious.
Why Use Melted Butter Instead of Oil?
I prefer using butter (especially Kerrygold) instead of oil, for the flavor. Adding butter makes the basic flavor of a yellow cake mix taste better. However, make sure the melted butter has cooled before you using it in the batter so it doesn’t melt the sugar or cook the eggs.
Do I Have to Use Food Coloring in the Frosting?
No. In order to get a brighter orange color, as you see here, three drops of food coloring are required. Food coloring does not change the taste or the texture of the frosting so leave it out if you choose.
Can I use fresh orange juice instead of store-bought?
You can, but it’s much sweeter than fresh and you’ll still need fresh oranges for the zest.

More Desserts Fueled by Instant Pudding

When instant pudding shows up with the nerve to outperform all the other ingredients.

S’mores Parfaits – Chocolate instant pudding layered graham crackers and marshmallow, the campfire without the smoke.
Hawaiian Dream Dessert Cups – layered with instant pudding doing the most.
No-Bake Peanut Butter–Chocolate Icebox Cake – peanut butter flavor, chocolate, and pudding working together.
No-Bake Banana Split “Cakes” – bananas, layers of pudding and drama.
Boston Cream Pie Cupcakes – instant pudding filling topped with ganache.

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Dreamy Orange Cupcakes with Whipped Orange Frosting

Fresh orange juice is what helps make these aromatically uplifting Orange Cupcakes perfectly delicious. These sweet treats will have you reminiscing of childhood summers at the soda shop with each and every bite.

Course Dessert

Cuisine American

Keyword citrus dessert, cupcakes with whipped cream, Dreamy Orange Cupcakes with Whipped Orange Frosting, instant pudding desserts

Prep Time 15

Cook Time 17

Cooling 2

Total Time 2 32

Servings cupcakes

Calories 294kcal

Author Cathy Pollak

Equipment

1M Piping Tip or spatula. For frosting the cupcakes.
piping bag (optional). For piping the frosting.
measuring cups and spoons For accurate ingredient measuring.
mixing bowls For making the cupcake batter and cupcake frosting.
Zester For creating the orange zest.
hand mixer or stand mixer. For making the batter and frosting.
cupcake liners For easy cleanup and removal.
2 cupcake tin For baking the cupcakes.

Ingredients

Cupcakes:

1 boxed yellow cake mix
1 cup freshly squeezed orange juice strained
3 large eggs
1/2 cup melted butter cooled
1-1/2 tsps. orange extract
1 tsp. orange zest

Orange Frosting:

2 cups cold, heavy whipping cream
1 cup confectioners' sugar
3 tbsps. freshly squeezed orange juice strained
2 tbsps. orange flavored jello powder
1 tbsp. orange zest
1/2 tsp. orange extract
2 drops yellow food coloring (optional)
1 drop red food coloring (optional)
2 tbsps. vanilla instant pudding powder

Instructions

Preheat the oven to 350°F. Line a cupcake pan with liners.
In a large bowl, mix the cake mix, orange juice, eggs, cooled melted butter, orange extract and orange zest until well combined. Be careful not to overmix. (Ignore the instructions on the cake mix box.)
1 boxed yellow cake mix, 1 cup freshly squeezed orange juice, 3 large eggs, 1/2 cup melted butter , 1-1/2 tsps. orange extract, 1 tsp. orange zest
Fill the cupcake liners about 2/3 full. Bake for 12–17 minutes, or until a toothpick inserted in the center comes out clean. (Baking times may vary depending on your oven.)
Remove from the oven and let the cupcakes rest in the pan for 2–3 minutes. Then, transfer them to a cooling rack and let them cool completely before frosting.
For the frosting, start with a cold bowl (I like to chill mine in the freezer). Beat the heavy whipping cream, confectioners' sugar, orange juice, orange jello powder, orange zest, orange extract, and food coloring until soft peaks form.
2 cups cold, heavy whipping cream, 1 cup confectioners' sugar, 3 tbsps. freshly squeezed orange juice, 2 tbsps. orange flavored jello powder, 1 tbsp. orange zest, 1/2 tsp. orange extract, 2 drops yellow food coloring (optional), 1 drop red food coloring (optional)
Once soft peaks form, add the instant vanilla pudding powder and beat for about 20 seconds, or until stiff peaks form. Be careful not to overmix, or the frosting may separate and not set properly. Frost the cupcakes just before serving using your favorite piping tip—I used a Wilton 1M. A spatula works too, just not as fancy.
2 tbsps. vanilla instant pudding powder

Notes

For optimal outcomes when making these orange cupcakes with whipped orange frosting, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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The post Dreamy Orange Cupcakes with Whipped Orange Frosting appeared first on Noble Pig.

Peanut Butter Whipped Cream

Cathy Pollak — Mon, 18 Aug 2014 17:27:25 +0000

I’m eating this by the bowlfu lof Peanut Butter Whipped Cream today while celebrating my birthday. I was too lazy and too hot to bake myself a cake, a symptom of getting older I guess. And this whipped cream is the perfect way to make my day perfect.

What I like most is its stability. It’s not runny or oily and will hold up well when piped on cupcakes or cake and remains strong when dolloped on big cup of hot coffee. As you can imagine, its uses are endless, especially if you love peanut butter like me.

So, what makes this peanut butter whipped cream so amazing? It’s my newest obsession I mentioned last week, peanut butter powder. I add it to my Greek yogurt, stir-frys, ice cream…anything I think it will enhance….which is a lot of things.

It really elevates the whipped cream with an intense peanut butter flavor and even gives it a little bit of texture, which is a really good thing. You are going to love it, I promise.

Let me know how much you love it!!

Print Recipe

Peanut Butter Whipped Cream

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4-6

Ingredients

1 cup cold heavy whipping cream
5 tablespoons peanut butter powder

5 Tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions

Place all ingredients in a bowl and beat until stiff peaks form. Place in the fridge and chill before adding to a piping bag. Or dollop immediately on your favorite dessert. However, I do prefer it once it has chilled for a bit.

The post Peanut Butter Whipped Cream appeared first on Noble Pig.