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Orange Cupcake Recipe

For my cousin’s birthday, I wanted to make a special orange cupcake with a cream cheese frosting. I started by checking out and was disappointed that most of the recipes called for a box of orange cake mix … isn’t that beside the point? I wanted to make something special for my cousin, something with love, something from SCRATCH! After searching several sites I found very few receipes for orange cupcakes. Most of the orange cake recipes looked more like a pound cake or coffee cake in the photo galleries. Finally, I decided to create my own reciepe with the guidance of previously sucessful Red Velvet Cupcake recipe from, and a cake that I made in 2010 for a special co-worker’s birthday. The only problem was, I lost that recipe, but remembered some of the good parts. The result is a recipe for a very delicious, moist, orangy/citrus flavored cupcake that my cousin snarfed down for his birthday!

My greatest concern was that mixing orange juice would cause curdling when combined with all the other dairy ingredients, particularly the buttermilk. The answer had to be the timing. I added the OJ after the dry ingredients had been added to the wet.


I compared and combined two recipes to formulate my own Orange Cupcake Recipe. I love the consistently soft texture of the Red Velvet Cupcake recipe and preferred the directions. I also added my own special touches such as the Jell-O Lemon Pudding Mix and Grand Marnier.

Orange Cupcake Recipe



2 ½  cup Flour
1 ½  teaspoon Baking Soda
½ teaspoon Salt
1  packet Jell-O Lemon Pudding Mix
1  cup Butter softened
2  cups Sugar
4  Eggs – room temperature
1  cup Buttermilk

½ cup Orange Juice –3 sweet navel oranges worth
½ cup Orange Zest – about 2 navel orange worth

2  teaspoons McCormick Orange Extract
1 ounce Grand Marnier Alcohol


  1. Preheat oven to 350 degrees F.
  2. Mix flour, Jell-O lemon pudding mix, baking soda and salt in medium bowl. Set aside.
  3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in buttermilk.
  4. Gradually beat in flour mixture on low speed until just blended.
  5. Slowly add orange juice, orange extract, and Grand Marnier. Do not overbeat.
  6. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full for “no muffin top” cupcakes, or use a standard ice cream scoop for just a little muffin top on cupcake.
  7. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes.
  8. Remove from pans; cool completely.

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