Orange Juice Cupcakes

Enjoy the sweet and tangy flavor of fresh-squeezed orange juice in these Orange Juice Cupcakes. The orange zest gives the icing a fresh and vibrant citrus flavor, and the brown sugar keeps the cupcakes moist. The citrusy notes in these cupcakes will leave you craving more.

Orange lovers will love this recipe. The zest in the icing makes all the difference.

It’s sweet, it’s tangy, it adds a texture and color, plus it’s absolutely delicious.

Additionally, the cupcakes are moist and full of flavor. Orange juice flavor.

Freshly squeezed vs. store bought OJ

To achieve the perfect orange flavor, it’s essential to use orange juice.

This doesn’t mean, however, that you are doomed to squeezing oranges.

I, myself, prefer the consistency of buying 100% orange juice with no pulp (not from concentrate).

Additionally, it makes my baking easier and faster, plus you never know what the fresh orange will taste like when you buy one at the store.

If you’ve ever brought home some beautiful fresh oranges just to take a bite and there’s no flavor, then you know what I mean.

Further, you want a strong orange juice flavor so it will shine in these cupcakes.

You will, however, still need to buy 2 oranges for the zest. Don’t skip this step, totally worth it.

So, with the juice, it’s your call, but I would play it safe and buy a small 100% orange juice just in case.

Another good tip is to add orange extract if you do use freshly squeezed oranges that don’t have a strong flavor.

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Making Orange Juice Cupcakes

Ok, so getting down to business, let’s make some cupcakes.

First, line your muffin pans with cupcake liners. You’ll need 24 of them.

Also, preheat the oven to 350°.

Next, in a large bowl, mix together the 2 sugars, flour, baking powder, and salt.

In a medium bowl, mix together the wet ingredients: eggs, milk, orange juice, melted butter, and the vanilla extract.

Then, add the wet ingredients to the large bowl and beat until smooth and well combined.

Do not, however, over beat. Over mixing your batter can make your cupcakes tough and flat.

Divide the batter evenly into the 24 liners, which is about 2/3 full.

Then, bake for about 28 minutes and check for doneness.

Insert a toothpick in the center of a cupcake. If it comes out clean, they’re done.

Twenty-eight to 30 minutes ought to do it.

Then, let them cool on a wire wrack while you make the icing.

Making the Orange Juice Icing

In a small bowl, add the powdered sugar, zest from 2 oranges, the orange juice, and melted butter.

Mix well until thoroughly blended.

The icing will not be smooth due to the zest, but that’s a good thing.

Actually, it’s like having built-in sprinkles.

Dip each cupcake into the icing and let the extra drip off, then set the cupcake aside.

What else can I use the icing on?

You’ll likely have icing left over, which can be frozen and used for the next dessert.

Like what? Glad you asked.

Add some Orange Juice Icing to vanilla ice cream. Scrumptious!

Or, use as a center layer, a hidden layer if you will, in a 2-layer cake.

You can also use the icing on any other cupcakes, cake-pops, or cookies.

More cupcakes, more orange recipes.

• Chocolate Cherry Cupcakes
• Orange Cupcakes with Vanilla Frosting
• Strawberry Lemonade Cupcakes
• Orange Cream Cheese Bars
• Cinnamon Orange Swirl Cake
• Cherry Orange Frosty

Orange Juice Cupcakes

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