Orange Cream Cupcakes

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Fluffy and moist orange cream cupcakes – perfect for summer! 

Orange Cream Cupcakes

 Have you ever seen a more summer-y looking cupcake? I swear if you just bundled up a handful of sunshine and whisked in some sugar you’d get one of these orange cream cupcakes. I can’t think of a better way to kick of June.

Orange Cream Cupcakes

And June is certainly making a grand entrance with some 92 degree weather the other day. Um, hello sleepless nights and permanent high ponytails. The only thing that’s made this sudden heat wave bearable is a whole lot of popsicles. And these cupcakes. Which don’t do much for bringing your body temperature down, but they do remind me of those 50/50 bars which have gotten me through many hot summer afternoons.

Orange Cream Cupcakes

These orange cream cupcakes have that really amazing vanilla-orange flavor combo going on and the frosting is lick-the-spoon good. Better than that actually, it’s make-me-a-batch-no-cupcakes-required good. Not that I would ever make a bowl of frosting and eat it straight up like that…..

Orange Cream Cupcakes


Oh wait. Yes I would. Don’t judge, when you taste this frosting you’ll understand.

Orange Cream Cupcakes

Orange Cream Cupcakes

Orange Cream Cupcakes

Fluffy and moist orange cream cupcakes - perfect for summer!
5 from 3 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 40 minutes
Servings: 20 servings


  • 1 box yellow cake mix
  • 1/3 cup oil
  • 2 tablespoons orange zest
  • 1/2 cup orange juice
  • 3/4 cup plain greek yogurt
  • 3 eggs


  • 2 tablespoons heavy cream
  • 4 ounces cream cheese, softened
  • 8 tablespoons butter, softened
  • 4 tablespoons orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons dry cheesecake flavor instant pudding mix (may sub vanilla flavor)
  • 4-5 cups powdered sugar


  • Preheat oven to 350 and line muffin tins with cupcake liners.
  • Sift cake mix into a medium bowl. In a large bowl, combine oil, orange zest, orange juice, greek yogurt, and eggs. Mix until smooth. Add cake mix and mix until smooth. Fill cupcake liners 3/4 full and bake 15-20 minutes until barely browned and "dry" looking. Allow to cool completely.
  • In a bowl combine heavy cream, cream cheese, and butter and mix until smooth. Add orange juice, zest, vanilla, and pudding mix and mix well. Mix in powdered sugar 1 cup at a time until desired consistency is reached. (You'll want the frosting thicker if you plan on piping the cupcakes) Pipe or spread frosting onto cupcakes. Store in airtight container at room temperature up to 3 days.


Store cupcakes in airtight container at room temperature up to three days, or in the fridge up to five days. 


Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 52mg | Potassium: 60mg | Fiber: 1g | Sugar: 27g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Your Cup of Cake.

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Recipe Rating


Did you sprinkle orange zest on top of frosting? Would that be bitter?

What kind of tip did you use to pipe the frosting?

5 stars
the first time i made these cupcakes was for my boyfriend at valentines day. I had sought out a recipe online for a recipe that would mimic his favorite scented wax called orange buttercream cupcake. needless to say, this recipe is spot on! My daughter’s boyfriend devoured them as well, and has asked for them many times over.

    So glad that your google search provided you a winner! 😉 Gotta love when that happens. Happy to hear that you all enjoyed this recipe!

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