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Golden Orange Cupcakes Recipe

Golden Orange Cupcakes Recipe

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 YIELD:15 servings


  • 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


  • 1. 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.
  • 2. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition.
  • 3. 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. Yield: 15 cupcakes.

Nutritional Facts

1 each: 197 calories, 8g fat (2g saturated fat), 57mg cholesterol, 108mg sodium, 28g carbohydrate (14g sugars, 0 fiber), 2g protein.

Reviews for Golden Orange Cupcakes

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Reviewed Jul. 12, 2013

"The cupcakes turn out too dry"

Reviewed Feb. 5, 2013

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

Reviewed Feb. 4, 2013

"My kids really liked these."

Reviewed 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!"

Reviewed 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."

Reviewed 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!!"

Reviewed Sep. 3, 2011


Reviewed 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!"

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