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+ servings
orange cupcakes topped with frosting with orange slices on top

Orange Cupcakes with Fluffy Vanilla Buttercream

Orange cupcakes with vanilla frosting are easy to make and they taste like an orange creamsicle!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Cooling time 2 hours
Total Time 2 hours 33 minutes
Servings 22
Author Kelsie


Orange cupcakes

  • 1 15.25-ounce white or yellow cake mix*
  • 3 large eggs
  • 1 3-ounce box orange gelatin
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk
  • 1/2 cup fresh orange juice
  • 1 tablespoon finely grated orange zest

Fluffy vanilla buttercream

  • 1 cup unsalted butter at room temperature
  • 4 to 4 1/2 cups powdered sugar
  • 4 to 6 tablespoons milk or heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • orange wedges for garnish if desired


Orange cupcakes:

  1. Preheat the oven to 350 degrees. Line 22 to 24 muffin cups with paper liners and set pans aside.
  2. Combine all cake ingredients in a large mixing bowl and beat with an electric mixer set to medium for 2 minutes, or until thoroughly combined. Divide batter evenly between the prepared muffin cups and bake 18 to 24 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool in pans for 20 minutes, then gently remove to a wire rack to cool completely before frosting.

Vanilla buttercream:

  1. Beat the butter in the bowl of a stand mixer until very creamy. Add 4 cups of the powdered sugar, 4 tablespoons of the milk, the vanilla, and the salt, and beat on low until combined. Turn mixer to medium and beat until smooth. Add more powdered sugar if frosting is too thin and more milk if it’s too thick. Frost cupcakes as desired and top with a wedge of orange (if desired). Serve.

Recipe Notes

*I used Duncan Hines classic white cake mix.