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Orange & Cinnamon Cupcakes! These delightful cupcakes are beautifully fluffy and infused with fresh orange zest, juice and a touch of ground cinnamon! Serve these at a special occasion or spoil yourself and enjoy any day of the week. The cake itself is a one-bowl method making your life even easier!

Orange & Cinnamon Cupcakes


  • Author: Wholesome Patisserie
  • Prep Time: 25min
  • Cook Time: 20min
  • Total Time: 45 minutes
  • Yield: 10 regular cupcakes 1x

Description

These delightful cupcakes are beautifully fluffy and infused with fresh orange zest, juice and a touch of ground cinnamon! Serve these at a special occasion or spoil yourself and enjoy any day of the week. The cake itself is a one-bowl method making your life even easier!


Scale

Ingredients

  • Cakes
  • 1 1/2 cups (225g) gluten free plain all purpose flour, or regular plain all purpose flour 
  • 3/4 cup (160g) raw granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon 
  • 1 heaped Tbsp finely grated orange zest
  • 1 large egg (approx. 60g in shell), at room temperature 
  • 1/2 cup (120ml) milk 
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 Tbsp freshly squeezed orange juice 
  • 1 tsp vanilla extract 
  • Orange Buttercream Frosting
  • 90g unsalted butter, soft at room temperature 
  • 3 1/2 cups (525g) icing sugar, also known as confectioners sugar, plus extra if needed 
  • 2 heaped Tbsp finely grated orange zest 
  • 3 Tbsp freshly squeezed orange juice 
  • 1/2 tsp vanilla extract 

Instructions

  1. Cakes
  2. Preheat oven to 180ºC (356ºF). Line a regular size muffin baking pan with cupcake patty liners. This recipe makes 10 regular size cupcakes! 
  3. In a large mixing bowl, add flour, sugar, baking powder, baking soda, cinnamon and orange zest. Whisk until well combined. 
  4. Add egg, milk, oil, orange juice, orange zest and vanilla. Using a spatula, gently fold until well combined and flour has been folded through, ensuring not to over-mix. This batter is quite thin! 
  5. Spoon into cupcake liners, filling each 3/4 way full. This recipe makes 10 cupcakes. 
  6. Transfer to oven and bake for 18-20 minutes or until lightly golden on top and a tooth pick inserted into the middle comes out clean. 
  7. Remove from oven and allow cupcakes to cool in pan for 5 minutes.
  8. Transfer to a wire rack to cool completely. 
  9. Orange Buttercream Frosting
  10. In the bowl of a stand mixer with the paddle attached, or a large mixing bowl using an electric hand beater, add softened butter. Beat until creamy. 
  11. Add 1 cup icing sugar and beat until just combined. 
  12. Add orange zest and juice then the vanilla. Beat until just combined. 
  13. Add another 1 cup icing sugar and beat well. Then the remaining icing sugar. Beat for a further 30 seconds until light and fluffy. The buttercream should still be thick enough to hold it’s shape when piped. If your buttercream is too soft, add a little extra icing sugar to thicken it up. 
  14. Prepare a piping bag fitted with a medium sized closed star nozzle. Fill bag with the buttercream and pipe onto cupcakes. 
  15. Serve and enjoy!
  16. Store in an airtight container, refrigerated or in a dark pantry, for 3-4 days.