What happens when the elegance of white chocolate meets the zing of citrus? You get the most unforgettable Orange Velvet Cupcakes that turn any ordinary day into a celebration. According to a recent survey, over 72% of home bakers are on the lookout for unique cupcake flavors beyond vanilla and chocolate. This is where orange velvet steps into the spotlight. With the perfect balance of sweet and tangy flavors, paired with a luxurious salted cream cheese frosting, this cupcake is anything but ordinary. Whether you’re baking for a party or just a sweet indulgence, this orange velvet cupcakes recipe is about to become your new favorite.
Why You’ll Love This Recipe
- Bursting with Flavor: The white chocolate adds a silky richness, while the orange gel coloring gives a hint of citrus brightness.
- Beautifully Bold: The bright orange color and swirled frosting give these cupcakes a visually stunning appeal.
- Simple Ingredients: Uses pantry staples plus a few special additions for a gourmet touch.
- Perfect for Any Occasion: From brunches to birthdays, these cupcakes fit in beautifully.
Ingredients
For the Cupcakes:
- 3 cups sifted cake flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 4 large egg whites
- 1 cup whole milk, divided
- 1 1/2 teaspoons vanilla extract
- 9 tablespoons unsalted butter, softened
- 6 ounces white chocolate, melted
- Orange gel food coloring
For the Salted Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 7 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- Pinch of sea salt
How to Make Orange Velvet Cupcakes
- Preheat and Prep: Preheat your oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
- Melt White Chocolate: Set a heat-safe bowl over a small saucepan of simmering water. Stir in white chocolate until smooth, then remove from heat.
- Mix Wet Ingredients: In a large measuring cup, whisk together the egg whites, 1/4 cup of milk, and vanilla extract. Set aside.
- Combine Dry Ingredients: In a mixing bowl, blend cake flour, baking powder, salt, and sugar with a hand mixer on low speed.
- Add Butter and Milk: Pour in the remaining milk and softened butter. Mix on medium until a thick batter forms, about 2 minutes. Scrape down the sides.
- Incorporate Egg Mixture: Add the egg white mixture in two batches, mixing well after each addition.
- Finish the Batter: Stir in the melted white chocolate and a few drops of orange gel coloring. Mix until the batter is velvety smooth and evenly colored.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow cupcakes to cool completely on a wire rack before frosting.
For the Frosting:
- In a medium bowl, beat together cream cheese and butter until creamy.
- Add half the powdered sugar, vanilla, milk, and salt. Mix until smooth.
- Gradually mix in the rest of the powdered sugar and whip until the frosting is light and airy.
- Frost the cooled cupcakes as desired.
Helpful Tips
- Use Gel Coloring: It provides a richer hue without thinning the batter.
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are room temp for smoother mixing.
- Don’t Overmix: Mix just until ingredients are combined to keep cupcakes tender.
- To Frost Like a Pro: Use a piping bag with a star tip for beautifully swirled tops.
Substitutions And Variations
- Dairy-Free: Use almond milk and dairy-free cream cheese and butter alternatives.
- Chocolate Swap: Try ruby or dark chocolate for a unique twist.
- Zest It Up: Add orange zest to the batter for a natural citrus punch.
- Mini Cupcakes: Bake in mini liners for party-ready treats (reduce baking time to 10-12 minutes).
- Flour Alternative: If cake flour isn’t available, use all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
These cupcakes can be prepared a day ahead for added convenience.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to three months.
What if I don’t have cake flour?
If cake flour isn’t available, use all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch.
Storage Instructions
- Room Temp: Keep unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerated: Frosted cupcakes should be stored in the fridge and enjoyed within 5 days.
- Freezer: Store cupcakes (preferably unfrosted) in a sealed container or bag for up to 3 months.
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Conclusion
These Orange Velvet Cupcakes are the ultimate combination of elegance and bold flavor, perfect for any celebration or cozy evening in. The silky white chocolate and vibrant orange hue make them a standout dessert you’ll want to bake again and again. Try this recipe today and let us know what you think in the comments below. Don’t forget to share your beautiful creations on social media and tag us for a chance to be featured!
Print
Orange Velvet Cupcakes with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
These Orange Velvet Cupcakes blend silky white chocolate with a vibrant citrus twist, topped with creamy salted frosting. Perfect for birthdays, brunches, or anytime treats.
Ingredients
For the Cupcakes:
3 cups sifted cake flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1 cup granulated sugar
4 large egg whites
1 cup whole milk, divided
1 1/2 teaspoons vanilla extract
9 tablespoons unsalted butter, softened
6 ounces white chocolate, melted
Orange gel food coloring
For the Salted Cream Cheese Frosting:
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
7 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
Pinch of sea salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
- Melt White Chocolate: Set a heat-safe bowl over a small saucepan of simmering water. Stir in white chocolate until smooth, then remove from heat.
- Mix Wet Ingredients: In a large measuring cup, whisk together the egg whites, 1/4 cup of milk, and vanilla extract. Set aside.
- Combine Dry Ingredients: In a mixing bowl, blend cake flour, baking powder, salt, and sugar with a hand mixer on low speed.
- Add Butter and Milk: Pour in the remaining milk and softened butter. Mix on medium until a thick batter forms, about 2 minutes. Scrape down the sides.
- Incorporate Egg Mixture: Add the egg white mixture in two batches, mixing well after each addition.
- Finish the Batter: Stir in the melted white chocolate and a few drops of orange gel coloring. Mix until the batter is velvety smooth and evenly colored.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow cupcakes to cool completely on a wire rack before frosting.
Notes
For bold color, use gel-based food coloring.
Use all-purpose flour plus cornstarch if cake flour is unavailable.
Cupcakes can be baked ahead and stored unfrosted.
Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Protein: 3g
- Cholesterol: 45mg