Orange cupcake with cream cheese icing


These orange cupcakes are so light, fluffy and delicious! The strong zesty flavour from the oranges and the richness of the cream cheese create the perfect balance. Perfect for an afternoon tea or to impress your next guests!

orange cupcake with cream cheese icing

Servings 12 cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


For the cupcakes

  • 240 g self-raising flour sifted
  • 170 g caster sugar
  • 125 g unsalted butter melted and cooled down
  • 75 ml milk
  • 2 eggs whisked
  • 2 orange juice + zest
  • 1 tsp vanilla essence

For the icing

  • 225 g cream cheese room temp.
  • 360 g thickened cream
  • 200 g caster sugar
  • 1 tsp orange juice
  • ½ tsp orange zest
  • 1 tsp vanilla essence
  • 1 pinch salt


For the cupcakes

  • Preheat the oven at 180°C / 360°F fan forced.
  • Zest the oranges and press to get fresh orange juice. Save required amount for the icing mix.
  • In a large bowl, add all the cupcake ingredients and mix well to combine until a smooth batter is formed.
  • Pour the batter equally into 12 cupcake patty pans.
  • Bake in the oven for 18–20 minutes at 180°C / 360°C fan forced.
  • Take the cupcakes out and place on a cooling rack. Brush them with some fresh orange juice and let them cool down completely before icing.

For the icing

  • In a large mixing bowl, add the cream cheese, sugar, orange juice and zest, vanilla extract and a pinch of salt. Whisk with a hand mixer until the consistency is light and fluffy (similar texture to soft butter).
  • In another mixing bowl, whisk the thickened cream until it forms stiff peaks.
  • Gradually incorporate the whipped cream to the cream cheese mix with a spatula (Do not use a whisk!). Fold the mixture until just combine.
  • Pipe the icing mixture on the cupcakes and sprinkle some orange zest on top for an extra zing!


Course: Dessert
Cuisine: American, European

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