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 Dreamy Orange Cupcakes with Whipped Orange Frosting

Prep Time 15

Cook Time 17

Cooling 2

Total Time 2 32

Servings cupcakes

Calories 294kcal

Author Cathy Pollak

Ingredients

Cupcakes

1 boxed yellow cake mix
1 cup fresh orange juice, strained
1/2 cup melted butter, cooled
3 large eggs
1-1/2 tsps orange extract

Whipped Orange Frosting

2 cups cold heavy whipping cream
1 cup confectioners' sugar
3 tbsps cold fresh 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)
2 tbsps vanilla instant pudding powder

Instructions

Preheat oven to 350 degrees F. Prepare cupcake pans by placing cupcake liners in the tins.
In a large bowl mix together, cake mix, orange juice, eggs, cooled melted butter and orange extract. Mix well, but don’t over mix. (Do not follow instructions on the back of the cake mix box.)
Fill the cupcake tins 2/3 full and bake for 12-17 minutes, or until tooth pic comes out clean. (Baking times are going to vary oven to oven.)
Remove from oven and let cupcakes rest for 2-3 minutes in the cupcake tin, then gently place cupcakes on a cooling rack. Let cool completely before frosting.
For the frosting, start with a cold bowl (I like to chill mine in the freezer), mix together heavy whipping cream, sugar, orange juice, orange jello powder, orange zest, orange extract, food coloring until soft peaks form.
After soft peaks form, add instant vanilla pudding powder and beat for about 20 seconds more or until stiff peaks form. Do not over mix or it will separate, and the frosting will not set properly. Frost cupcakes just before serving by using your favorite piping tip and pipe away! (Using a spatula is fine too, just not as fancy.) I used a Wilton 1M tip. This recipe makes enough to frost 18 cupcakes.

Notes

Nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition