Orange Vanilla Cream Cupcakes

Name: Orange Vanilla Cream Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; Zest of 1 orange; 1/4 cup fresh orange juice; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 1 cup heavy cream; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar; 1 tsp vanilla extract; Orange zest for garnish

Highlighted under: Dessert Lover’s Collection

When I first decided to make these Orange Vanilla Cream Cupcakes, I knew I wanted a burst of citrus flavor combined with a creamy richness. The combination of fresh orange juice and zest with silky vanilla cream creates a delightful treat that feels premium yet is surprisingly simple to make. Each bite reveals a soft, fluffy cupcake topped with a luscious vanilla cream that complements the orange so beautifully. It’s a recipe that never fails to impress at gatherings, and it’s become a family favorite for many occasions.

Created by

Leo

Last updated on 2026-02-01T22:58:28.958Z

I've made a lot of desserts over the years, but these Orange Vanilla Cream Cupcakes hold a special place in my heart. The first time I baked them, I could hardly wait for them to cool before indulging. The balance of the orange zest and fresh vanilla was simply divine. I learned that the secret to a perfect cupcake is in not overmixing the batter, as this keeps them light and airy.

Additionally, the vanilla cream topping was a happy accident. I initially considered using a standard buttercream, but I decided to whip in some mascarpone for a richer texture. The result? A decadent topping that perfectly complements the cupcakes while keeping them refreshing. They are now a staple for summer gatherings!

Why You'll Love These Cupcakes
Bright citrus flavor that lifts your spirits
Creamy vanilla frosting that adds a luxurious touch
Perfectly moist cupcakes that stay fresh for days

Perfecting Your Cupcake Texture

Achieving the ideal cupcake texture is crucial for these Orange Vanilla Cream Cupcakes. The combination of butter and sugar creamed until fluffy is essential; it introduces air into the batter, leading to a light, airy cupcake. When adding the eggs, mixing them in one at a time helps to maintain this airiness. Be sure to mix gently after adding the dry ingredients and milk, as over-mixing can create dense cupcakes.

The freshness of the orange juice and zest plays a significant role in the flavor profile. For the best results, use freshly squeezed orange juice, as the brightness cannot be matched by store-bought versions. The zest adds an aromatic component, so be careful not to include the bitter white pith when zesting, as it can negatively impact the flavor.

Frosting Tips for a Luxurious Finish

The Vanilla Cream Frosting is what elevates these cupcakes to a premium level. Start by whipping the heavy cream until it forms soft peaks, which should take about 3-5 minutes with an electric mixer on medium speed. Be cautious not to over-whip, as this can lead to a grainy texture. Once soft peaks form, gently fold in the mascarpone—this rich cheese gives a luxurious creaminess to the frosting without being overly sweet.

To achieve the perfect consistency for frosting, slowly incorporate the powdered sugar and vanilla extract. This gradual addition ensures that you're not left with clumps of sugar, allowing the frosting to maintain a smooth, glossy finish. If it’s too thick, you can lighten it with a splash of cream; conversely, if it’s too runny, a bit more mascarpone can help thicken it back up.

Storing and Serving Suggestions

These cupcakes can be made ahead of time, which is especially handy for busy days or events. Once cooled, store them in an airtight container at room temperature for up to 2 days. If you plan to make them earlier, consider frosting them just before serving to maintain the freshness and texture of the cream. If storing frosted cupcakes, refrigerate them for up to 3 days, but allow them to sit at room temperature for about 15 minutes before serving for the best flavor and texture.

For a unique twist, consider adding some grated dark chocolate or a drizzle of white chocolate over the frosting for an elegant touch. You could also incorporate different citrus fruits, like lemon or grapefruit, into the batter for a refreshing variation. If you need to scale the recipe, simply double the ingredients and divide the batter among two muffin tins to keep the baking time consistent.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
Zest of 1 orange
1/4 cup fresh orange juice
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

For the Vanilla Cream Frosting

1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 tsp vanilla extract
Orange zest for garnish

Instructions

Preparation Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then, stir in the orange zest, orange juice, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 15 minutes, or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the Frosting

In a bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone, powdered sugar, and vanilla until smooth.

Frost the Cupcakes

Once the cupcakes are completely cool, top them with the vanilla cream frosting and garnish with a sprinkle of orange zest.

Enjoy!

Pro Tips

For an extra burst of flavor, you can add a few drops of orange extract to the frosting. Make sure to chill the mascarpone beforehand for easier mixing.

Common Issues and Solutions

One common issue with cupcakes is flat tops, which often result from over-mixing the batter or using expired baking powder. Always check the freshness of your baking powder before use; a good test is to mix a bit with vinegar or hot water. If it's bubbly, it's good to go! To maintain dome-shaped tops, fill the cupcake liners only to about 2/3 full.

If your cupcakes are coming out too dry, it may be due to over-baking. Always start checking for doneness at the minimum baking time; if a toothpick inserted into the center comes out clean but with a few crumbs, they’re perfect. If you notice dryness after baking, a light syrup made from equal parts water and sugar boiled together can be brushed onto cooled cupcakes for added moisture.

Ingredient Substitutions

If you’re looking to make these cupcakes dairy-free, you can substitute the butter with a plant-based alternative and use almond or soy milk in place of cow's milk. For the frosting, coconut cream can replace heavy cream; simply chill it overnight and whip it for a fluffy texture. Ensure that your mascarpone substitute is also dairy-free to maintain cohesion in the frosting's texture and flavor.

For those avoiding refined sugar, consider using natural sweeteners like honey or maple syrup. However, keep in mind that when using liquid sweeteners, you may need to reduce the amount of liquid in your batter slightly to maintain the right consistency. This is a worthwhile modification for still achieving a delicious cupcake that suits dietary needs.

Questions About Recipes

→ Can I use bottled orange juice instead of fresh?

While fresh juice gives the best flavor, you can use bottled orange juice in a pinch. Just make sure it’s 100% orange juice.

→ How long do these cupcakes stay fresh?

These cupcakes can stay fresh in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze them without the frosting. Wrap them well and store them in an airtight container for up to 3 months.

→ What can I substitute for mascarpone cheese?

You can use cream cheese or a blended mixture of cream cheese and sour cream as a substitute, though the taste and texture will be slightly different.