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.

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Nutrition