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Golden Orange Cupcakes

Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. —Helen Hassler, Denver, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    15 cupcakes


  • 1/2 cup shortening
  • 1 cup sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup water
  • 1/3 cup orange juice
  • Orange Buttercream Frosting or frosting of your choice


  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  • Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts
1 each: 197 calories, 8g fat (2g saturated fat), 57mg cholesterol, 108mg sodium, 28g carbohydrate (14g sugars, 0 fiber), 2g protein.

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Average Rating:
  • Ikwa
    Jul 12, 2013

    The cupcakes turn out too dry

  • blonderancher
    Feb 5, 2013

    The cupcakes were wonderful! I made these for my daughters baby shower, everyone loved the citrus tang and aroma.

  • dubbyde
    Feb 5, 2013

    No comment left

  • mamaDJ
    Feb 4, 2013

    My kids really liked these.

  • GrammyMJ
    Feb 4, 2013

    This is a great recipe, but a bit dry. So, if you put a dish with some water in the oven with it, the water makes them moist and yummy!

  • MissedMe
    Jan 19, 2013

    Very simple to make. Great tasting. I made this recipe almost exactly to the recipe here. The only thing I did differently was add two more teaspoons of orange juice to the batter.

  • lisam5305
    Jan 9, 2013

    Oh my gracious. These are some of the best cupcakes I have ever made. I made the following modifications: I used coconut oil in place of shortening, I used 2 large eggs in place of the 4 egg yolks, and I used 2/3 cup fresh squeezed orange juice instead of water. Just a little tip for a burst of flavor: brush the top of your baked cupcakes with a bit of the orange juice. :) These were absolutely wonderful, thank you so much for sharing!!

  • jodie03205
    Jan 7, 2013

    No comment left

  • heatherhortontasteofhome
    Sep 3, 2011


  • grniys
    Oct 23, 2009

    This is a very good recipe. I did change it up a bit. Instead of using 4 egg yolks I used 2 whole eggs, and I did not have orange extract. Instead I used a bit of extra vanilla extract to enhance the vanilla flavor. Rather than using 1/3 cup of water I just used more orange juice and added a dab more water while I was mixing. Oh, and I didn't have cake flour so I used all purpose (not sure what the difference is). The cupcakes turned out moist and fluffy and delicious. I will certainly make these again!