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Orange Almond Cupcakes

A recipe for Orange Almond Cupcakes! These orange and almond flavored cupcakes are topped with a light and fluffy orange buttercream frosting.
Course Dessert
Cuisine N/A
Keyword almond, cake, cupcake, dessert, frosting, orange
Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Servings 12 Cupcakes

Ingredients

Cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest from 1 orange
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

Frosting:

  • 1 cup unsalted butter softened at room temperature
  • 4 cups powdered sugar
  • Zest from 1 orange
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2-4 tablespoons orange juice

Instructions

To make the cupcakes:

  • Preheat oven to 350˚F. Line 12 muffin tins with liners or lightly grease.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, vanilla extract, and almond extract.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  • Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour. 
  • Fill the prepared muffin tins 2/3 full. Bake in preheated oven until toothpick inserted in center comes out clean, about 20-22 minutes. Transfer to wire rack and allow to cool completely to room temperature.

To make the orange buttercream frosting:

  • In the bowl of a stand mixer fitted with a whisk or a large bowl with a hand mixer, beat together the softened butter and powdered sugar. Mix in the orange zest, vanilla extract, and salt. 
  • Slowly add the orange juice, just enough to create a smooth and creamy buttercream frosting.
  • Transfer to a piping bag fitted with desired tip and pipe onto cooled, room temperature cupcakes. If desired, top the cupcakes with sprinkles for garnish.