↑

    Ruchiskitchen

    Cooking at your fingertips

    Eggless Orange Cupcakes

    Share43
    Pin978
    Tweet
    Yum8
    WhatsApp
    1.0K Shares

    Light and tender Eggless Orange Cupcakes topped with silky and smooth whipped cream topping. Made-from-scratch, soft, moist and oh so delicious!!

    Eggless Orange Cupcakes

    Surprise your mom this year by baking some yum and delicious cupcakes. And what could be better than a homemade cupcake recipe and that too – eggless! Nothing complicated, just a simple straightforward recipe. Eggless Orange Cupcakes

    You will love these cupcakes because

    • it’s super easy to make
    • uses handful of ingredients
    • is soft and fluffy
    • and not to forget it’s deliciously moist. 

    I have to admit more than cakes I love to bake cupcakes and today’s recipe is inspired from my eggless vanilla cake recipe.Eggless Orange Cupcakes

    A very versatile and adaptive recipe. You can adjust the ingredients by substituting oranges with blueberries, strawberries to give it a total different flavor. Have a lemon sitting the fridge, how about adding fresh lemon zest to this recipe.  

    Now on to the recipe!

    I have used cake flour to prepare these cupcakes. Other option would be – use 1 1/4 (one and one fourth cup ) cup of all purpose flour mixed with 1/4 cup of cornstarch. Whisk to sift the mixture together. Proceed as instructed.

    Store bought heavy cream is used in the making of these cupcakes but feel free to substitute cream with 1 cup of half and half.

    Follow a step by step tutorial below and bake these yummy cupcakes. Bake @350 degree F for 18 – 20 minutes. Allow to cool down completely before frosting.

    Follow this link for a homemade whipped cream topping.Eggless Orange Cupcakes

    These cupcakes can be baked for any occasion whether be a picnic, play-date, or a birthday party. It’s a crowd pleaser recipe.

    Just remember to get your hands on these yummy cupcakes before they disappear!

    Also try other eggless cakes – Eggless Butterscotch cupcakes,  Eggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakes, Eggless Box mix cake, Eggless Pineapple pastry , Eggless Cake recipe, Eggless Vanilla cupcakes, Eggless crumble cookie cake.

    Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.


    CAN’T MAKE IT NOW, PIN IT FOR LATER?


    Did you make this recipe?

    Tag @Ruchiskitchen on


    Facebook | Instagram | Pinterest | Twitter

    With your pictures, I would love to see your yummy creations!

    Eggless Orange Cupcakes

    Light and tender Eggless Orange Cupcakes topped with silky and smooth whipped cream topping! Made-from-scratch, soft, moist and oh so delicious!!
    Print
    4.34 from 9 votes
    Prep Time 15 minutes
    Cook Time 18 minutes
    Total Time 33 minutes
    Servings 12 CUPCAKES

    Ingredients

    DRY INGREDIENTS

    • 1.5 cups (190 gms) Cake flour (see substitute above)
    • 3/4 teaspoon (4 gms) Baking powder
    • A pinch of Salt

    WET INGREDIENTS

    • 3/4 cup (150 gms) Sugar
    • 1/2 cup (113 gms) Soften Unsalted Butter
    • 1 teaspoon (5 ml) Vanilla essence
    • 1/2 teaspoon (2.5 ml) Orange extract
    • 1 tablespoon (7 gms) Fresh orange zest
    • 3.5 tablespoon (52 ml) Milk
    • 1 cup (240 ml) Store bought Heavy cream (see substitute above)

    Instructions

    • Assemble all the ingredients.
    • Freshly grated orange rinds.
    • Make sure all the ingredients are at room temperature.
    • Vanilla essence, orange extract and milk
    • And Cream. Preheat the oven at 350 degree F .
    • In a bowl sift together cake flour, baking powder and salt.
    • Using a spatula grind all lumpy stuff through the sieve.
    • Cream softened butter and sugar until light and fluffy.
    • Pour in extract.
    • Mix in sifted flour along with cream and milk.
    • Finally add orange zest and fold it well into the batter.
    • Cake batter is ready. Using a spatula scrape down the walls of the bowl and give it a final mix.
    • Get your favorite cupcakes liners and..
    • Line the cupcake pan.
    • Fill cupcake liners 3/4 with batter.
    • Place the tray in a preheated oven and bake for 18-20 minutes. Depending on the oven cooking time may vary.
    • Let's check our cupcake for doneness by doing a toothpick test. Insert a toothpick into the center of a cupcake.
    • If it comes out clean, cupcakes are ready. Pecks of orange peel clearly seen in the cupcakes.
    • Inside of the cupcake, moist and fluffy.
    • For the topping, I have followed my homemade whipped cream topping. Divided the topping in half, add orange food color to one half and pipe using WILTON STAR TIP.
    • This Mother's day bake these delicious eggless orange cupcakes and surprise your Mom.

    Recipe Notes

    vanilla-cupcakes-2

    EGGLESS VANILLA CUPCAKES

    cupcake-red-velvet-recipe-1

    EGGLESS RED VELVET CUPCAKES

    butterscotch_cupcakes_recipe_12

    EGGLESS BUTTERSCOTCH CUPCAKES

    Share43
    Pin978
    Tweet
    Yum8
    WhatsApp
    1.0K Shares

    Comments

    2. Hi! I see Milk as part of the ingredients list. However I don’t see any step mentioning the addition of milk, or is it part of “extracts” in step 9?

      Reply

    3. 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

      Reply

      • 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!

        Reply

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

      Reply

      • 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!

        Reply

      • Yes you can.
        Baking time will vary. Bake the cake for 35-40 minutes or until the toothpick comes out clean. Happy Baking!

        Reply

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

            Reply

        • 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

          Reply

          • 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!!

            Reply

      • 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”.

        Reply

    12. 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

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *