I’m so excited to share this sunny little cupcake with you. These orange cupcakes are a sweet spin on one of our most popular cake recipes—Mom's Easy Orange Cake, an old family favorite that the internet has gone wild about for years.

Soft, tender, and bursting with fresh orange flavor, this recipe is simple to make and only gets better with time. Topped with a tangy orange cream cheese frosting, this is the perfect combination.

Why I Love This Cake

I vividly remember sitting in the kitchen, watching the oven light glow as my mom’s orange bundt cake baked. She’d always remind me, “You have to let it cool completely before slicing.” But I was impatient. And somehow, those warm, slightly steamy slices—soft and citrusy—became one of my most treasured food memories.

Now I bake this recipe as cupcakes, especially when I want to share it with friends or bring something easy to serve. It’s the same moist, flavorful cake—just in bite-sized form.

The Secret to Great Orange Cake

This is an everyday cake that feels a little extra special. The secret? Fresh orange juice and zest. You’ll need 2 oranges and remember to always zest them before juicing—it makes things easier and keeps all that fragrant citrus oil in the batter.

Unlike many cakes that use milk or sour cream, this one relies on orange juice and oil for moisture, giving it a light crumb and deep orange flavor.

Tips for Orange Cupcake Success:

🍊 Use fresh oranges – Skip the bottled juice! You’ll taste the difference.
🍊 Zest before you juice – It’s easier and more effective.
🍊 Don’t overmix – Once the eggs and sugar are beautifully whipped, fold in your dry ingredients gently to preserve that tender crumb.
🍊 Let the cupcakes rest – For even more flavor, bake a day in advance and let the orange flavor intensify overnight.

About the Frosting

Buttercream was a little too heavy here, so I went with a whipped orange cream cheese frosting. It’s tangy, bright, and airy—just rich enough to complement the cake without overpowering it. Bonus: it pipes beautifully if you want a bakery-style finish.

Storing & Freezing

These cupcakes store well in the fridge for up to 5 days in an airtight container. You can also freeze them (unfrosted) for up to 2 months—just thaw and frost when you're ready to enjoy.

Whether you're baking these for a weekend treat, a birthday, or just because—it’s a recipe that brings joy in every bite. I hope you love them as much as I do. 💛