Orange Cupcakes with Lemon Buttercream Frosting

An overhead photo of the orange cupcakes



Orange Cupcakes: 

  • 190g flour
  • 33g cornstarch
  • 1 tsp baking powder
  • ¼ tsp Morton’s Kosher Salt 
  • 115g unsalted butter, melted 
  • 150g superfine sugar
  • 60g whole milk
  • 2 eggs
  • Zest of 1 orange
  • 5 tbsp of orange juice (about the juice of 1 orange) 
  • 1 tsp vanilla extract 

Lemon Buttercream: 

  • 260g of powdered sugar
  • Zest from 1 medium lemon
  • 1 tsp lemon juice
  • 113g of butter, room temperature
  • 1/2 tsp vanilla
  • 2 tbsp whole milk




  • Preheat the oven to 350ºF, convection.
  • Prepare your baking pan by either lightly greasing or adding in cupcake liners.
  • Prepare your work space by measuring out all the ingredients.



  • Cream the butter until it is light and fluffy – usually takes 3 minutes.
  • Gradually add in the powdered sugar, beating between additions.
  • Then, slowly add in the lemon zest, lemon juice and vanilla extract.
  • Finally, add in the milk and beat for another 3 minutes. 
  • Spread onto each cupcake or use a piping bag to decorate the cupcakes. 
  • Dig in and enjoy!


Keywords: Orange Cupcakes