Orange Cupcakes with Orange Cream Cheese Icing

Orange and chocolate flavored cupcakes with a zesty cream cheese frosting - these cupcakes are a great Halloween dessert!

Cupcakes with a hint of orange flavor.
Photo by Martha H.
Cupcakes with a hint of orange flavor.
Cupcakes with a hint of orange flavor.

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

cupcakes

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Ingredients

  • CHOCOLATE ORANGE CUPCAKES:

  • 3/4

    cup unsweetened cocoa powder

  • 3/4

    cup cake flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 3/4

    cup (1 1/2 sticks) unsalted butter, room temperature

  • 1

    cup sugar

  • 3

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    teaspoons fresh orange zest

  • 1/2

    cup sour cream

  • ORANGE CREAM CHEESE ICING:

  • 2

    (8-ounce) blocks cream cheese, at room temperature

  • 1/2

    cup (1 stick) unsalted butter, at room temperature

  • 2

    cups powdered sugar

  • 1

    teaspoon vanilla extract

  • 2

    teaspoons fresh orange zest

Directions

CHOCOLATE ORANGE CUPCAKES: Preheat oven to 350°F. Line a muffin tin with paper liners; set aside. Sift together cocoa, flour, baking powder, baking soda, and salt into a medium bowl; set aside. Cream butter and sugar together with an electric mixer in a separate medium bowl until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla and orange zest. With mixer on low speed, alternately add flour mixture and sour cream, beginning and ending with flour. Spoon batter into prepared muffin tin, filling each cup 2/3 full. Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan 5 minutes; transfer to a wire rack to cool completely before icing. ORANGE CREAM CHEESE ICING: Beat together cream cheese and butter in a large bowl with an electric mixer until fluffy. With the mixer on low speed, add powdered sugar, 1/2 cup at a time, until icing is smooth and creamy. Beat in vanilla extract and orange zest; beat icing on high speed until fluffy. Spoon icing into a large piping bag fitted with a large round tip. Pipe icing onto cooled cupcakes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: