Enjoy these super soft Orange Cupcakes made with just 7 basic ingredients. Topped with glazed candied orange peel to enhance the deliciousness with sweet, aromatic citrus flavor.
This simple and fuss-free recipe has become a staple in my kitchen. Its virtually flop proof and never fails to impress.
The process of making these cupcakes are so simple, making it perfect whether you are new to baking or need a last-minute dessert option.
I guarantee that these orange cupcakes are going to be your new go-to dessert recipe for easy and quick baking.
Ingredients for Orange Cupcakes
For the printable recipe card with detailed measurements and instructions, please scroll to the bottom of the page.
2 large eggs
⅔ cup (125g) white sugar or castor sugar
1 teaspoon vanilla extract
½ cup (118ml) oil: Use a neutral flavored oil like canola, sunflower or vegetable oil.
½ cup (125ml) freshly squeezed orange juice
1 cup (120g) All purpose (same as plain flour -UK) OR cake flour. Do not use self rising flour. Self raising flour is not recommended as it changes the texture of the cupcakes.
1 level teaspoon baking powder
½ teaspoon salt
How to make Orange Cupcakes
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
- Add egg, sugar and vanilla to a bowl and beat well until it is light and fluffy.
- Add the oil and orange juice and mix well.
- Sift in the flour, baking powder and salt.
- Mix gently until combined. Make sure not to over mix.
- Divide the batter among the muffin liners, about ¾ batter in each liner.
- Bake in a preheated oven of 370°F (190°C) 170°C (fan) for 20 - 25 minutes.
- Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.
Make the glazed candied orange peel topping
- Using a small sharp knife or vegetable peeler, cut the peel off an orange in long strips. Cut off any white pith on the peel then dice the strips into tiny blocks.
- Combine ⅓ cup (66g) of white sugar and ⅓ cup (80ml) of water in a medium heavy saucepan over medium heat and stir gently just until the sugar dissolves.
- Toss in the chopped orange peel and let it cook on medium low heat until it turns soft and the syrup gets thicker, which should take around 20 minutes.
- After that, add in a tablespoon of cold water and let it simmer for an additional minute. Once done, take it off the heat and leave it in the syrup for another 10 minutes to further soften.
- Finally, you can spoon the orange peel onto the cooled cupcakes, either with a drizzle of the syrup or without it.
If the sugar solidifies or forms crystals during the cooling process, simply return it to low heat on the stove and warm it up until it transforms back into a syrupy, liquid consistency.
Topping Variation
If you don't feel like making glazed candied orange peel, no worries! Here are some awesome options you can try out.
- Sprinkle some powdered sugar on top after baking.
- Create fancy swirls using my easy 3-ingredient whipped cream frosting (No Gelatin, Stabilized).
- Enhance the flavor by adding a delectable butter sauce from my Butter cake recipe.
- Drizzle a delicious glaze, which you can find on my French Honey butter cookies.
- Use store bought candied citrus peel for the topping.
Enjoy ♡
Orange Cupcakes (super soft without butter and milk)
Ingredients
For the cupcakes
- 2 large eggs
- ⅔ cup white granulated sugar or castor sugar
- 1 teaspoon vanilla extract
- ½ cup oil use a neutral flavored oil like canola, sunflower or vegetable oil
- ½ cup freshly squeezed orange juice
- 1 cup all purpose same as plain flour -UK OR cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the glazed candied orange peel (see note 2 for optional toppings)
- ⅓ cup white granulated sugar
- ⅓ cup water
- 1 Tablespoon diced orange peel
Instructions
- Line a cupcake or muffin pan with 12 paper liners see note 1
- Preheat the oven to 370°F (190°C) 170°C (fan)
Make the cupcakes
- Whisk together the eggs, sugar, and vanilla extract in a bowl until the sugar dissolves (this should take about 2 minutes)
- Add the oil and orange juice to the mixture and whisk until combined.
- Sift in the flour, baking powder and salt.
- Mix gently until combined. Make sure not to over mix.
- Divide the batter among the cupcake liners, about ¾ batter in each liner.
- Bake in a preheated oven of 370°F (190°C) 170°C (fan) for 20 - 25 minutes.
- Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.
Make the glazed candied orange peel topping
- Using a small sharp knife or vegetable peeler, cut the peel off an orange in long strips. Cut off any white pith on the peel then dice the strips into tiny blocks.
- Combine the white sugar and water in a medium heavy based saucepan over medium heat and stir gently just until the sugar dissolves.
- Toss in the chopped orange peel and let it cook on medium low heat until it turns soft and the syrup gets thicker, which should take around 20 minutes.
- After that, add in a tablespoon of cold water and let it simmer for an additional minute. Once done, take it off the heat and leave it in the syrup for another 10 minutes to further soften.
- Finally, you can spoon the orange peel onto the cooled cupcakes, either with a drizzle of the syrup or without it.
- If the sugar solidifies or forms crystals during the cooling process, simply return it to low heat on the stove and warm it up until it transforms back into a syrupy, liquid consistency.
Storage
- On the countertop at room temperature: Store in an airtight container for about 4 days
- In the refrigerator: Store in an airtight container for about a week. Warm in the microwave for a few seconds before eating.
- In the freezer: Store without topping in an airtight container for about three months. Thaw in the refrigerator or on the counter.
- Food safe / Freezer safe airtight containers or zip bags ensures that the cupcakes do not absorb scents from other food while they are stored.
Notes
- Give the paper liners a quick spritz of nonstick cooking spray before filling them. It works very well to prevent the baked cupcakes from sticking when unwrapped, even while they’re still warm.
- Sprinkle some powdered sugar on top after baking.
- Create fancy swirls using my easy 3-ingredient whipped cream frosting (No Gelatin, Stabilized).
- Enhance the flavor by adding a delectable butter sauce from my Butter cake recipe.
- Drizzle a delicious glaze, which you can find on my French Honey butter cookies recipe.
- Use store bought candied citrus peel for the topping.
Nutrition
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