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Eggless Orange Cupcakes

4.58 from 14 votes
Total: 33 minutes
Serves 12 SERVINGS

These are soft, these are fresh, these are moist……and these are incredibly delicious! These are the Eggless Orange Cupcakes, just out of the oven! Light and tender, with the melt-in-your-mouth kind of texture, these little cups of blissfulness are deceptively easy to bake. 

Made from scratch, this cupcake recipe is an excellent indulgence for all orange flavor lovers!

Frosted eggless orange cupcakes on a tray

Love cupcakes, but are you looking for an egg-free version? Look no further! 

Indulge yourself in these Eggless Orange Cupcakes!

With the perfect moistness, fluffiness, and exciting flavor and zing that a citrusy fruit can only render, these little cuties will fascinate you with every bite. 

Made with flour, sugar, butter, and orange flavoring coming from orange juice and zest, this recipe is undoubtedly a must-try this season.

This recipe of Eggless Orange Cupcakes packs tons of fresh orange flavors in each cupcake and is perfect for satisfying your sweet cravings.

Topped with the creamiest and silkiest whipped cream frostings, these cupcakes are the best companions for picnics, play dates or birthday parties.

But, you can go creative with the frostings and top these little beauties with any toppings of your choice. 

Frosted Eggless orange cupcakes

Reasons You’ll ♡ Eggless Orange Cupcakes

Who can resist these cute little treats? This eggless orange cupcake recipe is so irresistible and, of course, so easy to fall in love with! You will surely fall for these yummy little sweethearts because —

  • Super easy to bake.
  • Straightforward and adaptive recipe.
  • Infused with the flavor of oranges. 
  • Topped with silky smooth whipped cream that is oh-so-yummy.
  • Eggless and completely vegetarian. 
  • No artificial flavors or preservatives are used.
  • Better than the boxed cupcake mixes.

The best part, it’s a versatile recipe, too, as it can be repeated by substituting oranges with blueberries or even strawberries for a new flavor. 

Orange cupcakes Ingredient list

Eggless Orange Cupcakes Ingredient list

Made with regular pantry ingredients, this recipe is so easy that even a first-timer will be delighted to follow along and come out in flying colors!

This magical orange cupcake recipe needs just a few essential pantry ingredients. Here’s is all you would be requiring —

All-purpose Flour — This is the base ingredient for the recipe that provides structure to the cupcakes. Measuring the flour and the other ingredients properly is the key to the best cupcakes.

Cornstarch — Lends more tenderness to the cake and makes the cake lighter with a softer crumb to enjoy.

Baking Powder — The leavening agent that aerates the batter and helps it to expand (rise) during baking. It is also responsible for rendering the cupcakes the feather-like texture that they are loved for.

Baking Soda — Also added as a leavening agent that helps in aerating the batter for better rising.

Salt — Just a pinch to neutralize the sweetness and deepen the flavors.

Sugar — Makes our cupcakes the perfect sweet treats with loads of flavor and sweetness!

Butter, Softened & Unsalted — Added to bring softness and creaminess to the cupcakes. Always use unsalted softened butter for best results. Soft butter also incorporates well into sugar.

Orange Extract — This lends the perfect citrusy orange flavor to our cupcakes.

Fresh Orange Zest — Adds more fresh and citrusy flavors to the cupcakes.

Orange Juice — Adds the intense and more pronounced flavor of oranges to cupcakes.

Milk — Improves the texture of the orange cupcakes as it lends the most needed moisture and tenderness.

Vinegar — It reacts with the baking soda in the cake batter and enhances the process of rising. The cake expands better in the presence of vinegar.

Eggless orange cupcakes dressed with whipped cream frosting

How to Make the Best Eggless Orange Cupcakes

Prep-up — Preheat your oven to 350°F and line a 12-cup muffin tray with paper liners. 

Combine dry ingredients — In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Sift the ingredients well. Set aside. 

ProtipSifting ingredients is essential — Sifting ensures the mixture is lump-free. It also helps incorporate air into the flour, which is very important for the batter to rise.

Sift dry ingredients

Combine wet ingredients — In the bowl of your stand mixer, add the butter, and whisk until the butter resembles a pale yellow paste. Add sugar and mix butter and sugar together until well blended, fluffy, and light.

Now mix in the milk, orange juice, orange zest, extract, and vinegar. 

Add orange zest

Combine wet and dry ingredients — It’s time to add dry ingredients. Add the flour mixture and blend until all the ingredients are incorporated. Keep scraping the sides of the bowl as you mix.

Assemble cupcakes — Using an ice cream scoop, scoop the eggless orange muffin batter into the prepared muffin tin, filling each so that it’s about 2/3 full.

Protip — Avoid overfilling the cupcake liner — Do not overfill the cupcake liner with the batter. Just fill each of them 2/3 rd to avoid overflowing while baking.

Fill the cupcake liners

Bake — Bake the eggless orange cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool the orange cupcakes in the muffin tray, then transfer them onto a wire rack to cool completely.

Frost — Combine the heavy whipping cream, powdered sugar, and cream of tartar into a large mixing bowl and whisk until stiff peaks form. Prepare a piping bag and fill it with the whipped cream frosting and frost the delicious Eggless orange cupcakes. Enjoy!

Baked cupcakes

Expert Tips & Variations!

Right measurement is the key — When preparing the batter for these little goblets of happiness, make sure to measure the ingredients correctly. Incorrect measurement may lead to disappointing results. Do not add too much flour to the cupcake batter, as it will leave your cake dry and crumbly. I want your cupcakes to turn precisely the way mine turned out – therefore, read the recipe from start to finish before you start.

Ingredients — Use fresh ingredients for your cupcakes, as ingredients beyond their shelf-life will not give the desired results. For example, if your cupcakes don’t rise, the culprit is probably your stale baking powder and baking soda.

Ingredients at room temperature — Ensure that the ingredients are at room temperature when being mixed into the cake batter. Similar temperature makes them blend appropriately with each other. It is best to set out the butter and milk 30 minutes before mixing the ingredients.

Prevent over-mixing — Mix the batter until just well-blended as over-mixing leads to over-aerating, making the cake’s texture dense and chewy. Mix the dry ingredients until they are just well combined, as this helps to retain the trapped air needed for expanding.

Icecream scoop — Use an ice cream scoop to fill your cupcake liners. Ice cream scoop also makes the portioning easier.

Allow the cupcakes to cool

For a distinct orange flavor — If you want the orange flavor and taste to shine through, use a good-quality natural orange extract.

Patience yields excellent results — Do not open the oven door while the cupcakes are baking, as they need a consistent supply of heat that helps them rise. Opening the door intermittently will let the heat escape, resulting in sunken cupcakes.

Toothpick test for doneness — The toothpick test is best for checking if the cakes are well baked or not. To test your little cuties, just stick a toothpick in the center of one of them. It is ready if it comes out clean with a few crumbs attached. If not, your Eggless orange cupcakes still need a few extra minutes in the oven.

Frosting cupcakes — Cooling the cupcakes entirely is imperative before frosting. If the frosting is applied to warm cupcakes, it will melt away. So, ensure the cupcakes have cooled before you frost them.

Easy preparing frosting — While your cupcakes are baking, you can prepare the frosting to save time and make the process efficient.

Butter vs. Oil — Using butter or oil for this cake recipe purely depends on one’s preference. I LOVE the buttery taste of my cakes/ cupcakes; therefore, I use butter. But you can feel free to substitute oil for butter. The best part of using oil in place of butter is that oil-based cupcakes stay softer even when stored in the refrigerator.

Creative frostings — Frosting has endless variations. You can modify your recipe just the way you want by topping your little cupcakes with the flavors of your choice.

Avoid overfilling the cupcake liner — Do not overfill the cupcake liner with the batter. Just fill each of them 2/3 rd to avoid overflowing while baking.

Frosted orange cupcakes eggless on a tray

Let me know what you think!

These delicious orange eggless cupcakes, packed with orange flavor, are easy to bake and fun to indulge in! 

Perfect for sharing with friends and family, these delightful treats are the ultimate crowd-pleasers! So, take advantage of a chance to savor the magic of these irresistible cupcakes.

Read through the easy orange Eggless cupcake recipe, and you will be biting into the heavenly deliciousness of these cupcakes very soon!

Should you make these eggless cupcakes with fresh orange juice or any variation of it, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

CRAVING FOR MORE, TRY MY OTHER EGGLESS DELICACIES – 

Follow the step-by-step instructions below to make the best eggless orange cupcakes recipe

Frosted orange cupcakes eggless on a tray

Eggless Orange Cupcakes

4.58 from 14 votes
Light and tender, with the melt-in-your-mouth kind of texture, these Eggless Orange Cupcakes, little cups of blissfulness are deceptively easy to bake. Made from scratch, this cupcake recipe is an excellent indulgence for all orange flavor lovers!
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Calories: 198 kcal
Servings: 12 SERVINGS

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

  • ¾ cup Sugar
  • ½ cup Soften Unsalted Butter
  • ½ teaspoon Orange extract
  • 1 tablespoon Fresh orange zest
  • 2 tablespoons Orange Juice
  • 1 cup Milk
  • 1 tablespoon Vinegar

FROSTING

INSTRUCTIONS

  • Preheat your oven to 350°F. Line a 12-cup muffin tray with paper liners. Spray the paper liners with cooking spray as this will ensure that your cupcakes won’t stick to the cupcake liners.
    Line the cupcake tray with liner
  • In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. 
  • Sift the ingredients well. Set aside. 
    Sift dry ingredients
  • In the bowl of your mixer, add the softened butter, and whisk on medium speed for 1-2 minutes, or until the butter resembles a pale yellow paste.
  • Add sugar.
  • Mix butter and sugar together on a moderately high speed until well blended, fluffy, and light.
  • Scrape the bottom and sides of the mixing bowl with a spatula to make sure everything is thoroughly blended.
  • Now mix in the milk.
  • Add orange juice, orange zest, extract, and vinegar. 
    Add orange juice
  • Once the wet ingredients are well blended, it’s time to add dry ingredients. Add the flour mixture and blend on low until all the ingredients are well incorporated.
  • Keep scraping the sides of the bowl as you mix.
  • Using an ice cream scoop, scoop the eggless orange muffin batter into the prepared muffin tin.
  • Make sure to fill each liner about 2/3 full. Release the air bubbles from the batter — Tap your cupcake pan a couple of times on the counter before putting it in the oven. This will bring any trapped air bubbles to the surface and ensure the cake’s smooth finish.
    Fill the cupcake liners
  • Bake the eggless orange cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Resting time for cupcakes — Once they are baked and out of the oven, let them cool for 8- 10 minutes in the pan. Once the resting time has elapsed, remove them from the pan and cool them on a cooling rack.
    Allow the cupcakes to cool
  • You can enjoy these cupcakes as is or take them up a notch by decorating them with a whipped cream frosting.
  • Combine the heavy whipping cream, powdered sugar, and cream of tartar into a large mixing bowl and whisk until stiff peaks form.
    How to make whipped cream for cakes
  • Prepare a piping bag, fill it with the whipped cream frosting and frost the delicious eggless orange cupcakes. Divide the topping in half, add orange food color to one half, and pipe using WILTON STAR TIP.
    Frosted cupcakes

VIDEO

RECIPE NOTES

 

Frequently Asked Questions

 
How can I store my Eggless Orange Cupcakes?
Proper storing is essential to keep the cupcakes fresh for a longer duration. They dry out faster if not stored correctly. They stay fresh overnight when kept covered on the counter.
Store the frosted cupcakes covered with a cake dome with a heavy glass lid. But the cupcakes with cream-based frosting last better under refrigeration.
The cupcakes without frosting are easier to store in an airtight container when they are completely cooled. They will last for 5 days under such storage. All you have to do is cover the unfrosted cupcakes with a cling wrap and store them.
 
How should I serve the Eggless Orange Cupcakes?
If you store your cupcakes in the fridge, they need to be placed on the counter for about 20m minutes before you want to serve them. The cold cupcakes do not taste pleasant but feel dry because their butter has firmed up in the fridge.
It is best to let them come to room temperature and let the butter soften up. Alternately, you may consider warming them up (the ones that are without frosting on) before serving.
 

NUTRITION

Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 34mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Egg-free, Vegetarian

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Comments

  1. sangeeta says:

    Please give weight of indgedients in grams

  2. marudhuskitchen says:

    lovely recipe…full of yumm

  3. Shilpa says:

    Hi Ruchi,
    Where do I get orange extract from,is it from the regular grocery stores and is it a specific brand…thx for this recipe…will def try it

  4. archana says:

    Very nice receipe. Plz explain the substitution part of heavy cream

    • Ruchi says:

      Thanks Archana! Substitute heavy cream with 1 cup of half and half. Half and half is a dairy product that consist of equal parts of light cream and milk. I am unable to attach a picture but search up google and write “half and half cream”.

  5. shashi says:

    Can make in microwave?

  6. shashi says:

    Wow sooooo nice

  7. Alboni says:

    Lovely spongy cup cakes !!!

  8. kavita says:

    Can I use fresh orange juice instead of orange extract

    • Ruchi says:

      Yes you can!!

      • kavita says:

        And I could not get heavy cream. Can I use amul low fat cream.?or is there any substitute for cream? I HV to try this recipe today . pls suggest

      • Ruchi says:

        Kavita, try making heavy cream at home, if you can’t find one in your local grocery stores. Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup. Use this in place of heavy cream. Hope that answers your query!!

      • kavita says:

        What will be the quantity of orange juice
        pls

      • Ruchi says:

        Kavita, use 1 tablespoon of orange juice for the recipe.
        1 tablespoon of fresh orange juice equals 1/2 teaspoon of orange extract.

  9. Aila says:

    Can i make a cake out of this?

  10. Nisha says:

    Hi ruchi plz tell me what is the difference between all purpose flour or cake flour or can I substitute them to maida.

    • Ruchi says:

      Cake flour adds a tender delicate crumb to a cupcake that why I prefer baking with cake flour. For that use 1 1/4 (one and one fourth cup ) cup + of all purpose flour (maida) mixed with 1/4 cup of cornstarch. Hope this helps!

  11. vishalini says:

    Hi Ruchi , Can i substitute the 1 cup heavy cream with 1 cup of yogurt for this eggless orange recipe

  12. Neha Shah says:

    Hi Ruchi…I tried this recipe and my cupcakes were so nice in the oven but when I took it out it’s get dense and got the cracks on the top…
    Please let me know what I’ve done wrong

    • Ruchi says:

      Did you use Cake flour to bake the cupcakes?

      Cupcakes has crack on top – this happens if the cupcakes were baked for too long or if the oven temperature is too high. I would suggest, lowering the oven temperature to 325 degree F and place your cupcakes at the center setting, not at the top.
      Hope this answers your query!

  13. Saitu Goyal says:

    5 stars
    Tried orange muffins today.. They turned out awesome.. Thanks for the perfect recipe 🙂🙂

  14. Geeta says:

    5 stars
    So good! perfect recipe 👍🏽👌🏽

  15. Brahm Preet says:

    Hello, sorry i don’t see milk in the recipe. and what is the cream we have to add?

  16. Neha says:

    5 stars
    Loved this recipe!!
    Thank you Ruchi!
    I added flaked almonds to the mix and also on the top! My 2 year old loved it!
    Thanks again!

  17. Monika says:

    I cannot find your recipe for the frosting?!??!?!
    Where is it?

  18. Ruchi says:

    Thanks for pointing that out. 🙂
    It should go with cream. Have updated the recipe.