Light and tender Eggless Orange Cupcakes topped with silky and smooth whipped cream topping.
Made-from-scratch, soft, moist and oh so delicious!!
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.
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.
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.
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.
Eggless Orange Cupcakes
INGREDIENTS
DRY INGREDIENTS
- 1½ cups All purpose flour (see substitute above)
- ¼ cup Cornstarch
- 1 teaspoon Baking powder
- ¼ teaspoon Baking Soda
- A pinch of Salt
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
INSTRUCTIONS
- Preheat the oven at 350 degree F .
- In a bowl sift together flour, baking powder, baking soda, cornglour, and salt.
- Using a spatula grind all lumpy stuff through the sieve.
- Cream butter and sugar until light and fluffy.
- Pour in the extract and orange juice.
- Mix in sifted flour along with milk and vinegar.
- 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.
- 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.
Neha says
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!
Ruchi says
Awesome!
So glad you liked the recipe, Neha 😊.
Brahm Preet says
Hello, sorry i don’t see milk in the recipe. and what is the cream we have to add?
Ruchi says
My apologizes for the typo. There is milk in this recipe and not cream.
Geeta says
So good! perfect recipe 👍🏽👌🏽
Ruchi says
Thank you, Geeta!
Saitu Goyal says
Tried orange muffins today.. They turned out awesome.. Thanks for the perfect recipe 🙂🙂
Ruchi says
Thank you, Saitu for your kind words.
Glad you liked the recipe!
sweetcraves says
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?
Ruchi says
Thanks for pointing that out. 🙂
It should go with cream. Have updated the recipe.
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!
vishalini says
Hi Ruchi , Can i substitute the 1 cup heavy cream with 1 cup of yogurt for this eggless orange recipe
Ruchi says
Vishalini, I would not suggest that.
Curd will make the cupcakes dense.
Vishalini says
So as I read below…u mentioned to mix 3/4 cups of full cream milk with 1/4 cups of melted butter..that would replace heavy cream right?
Ruchi says
Yes absolutely. It’s 1/3 cup of melted butter.
Whisk together 3/4 cup of full fat milk with and 1/3 cup of melted unsalted butter. It will make 1 cup of heavy cream.
vishalini says
Thank you, will be making them tonight.
Ruchi says
Awesome. Thanks!
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!
Aila says
Can i make a cake out of this?
Ruchi says
Yes you can.
Baking time will vary. Bake the cake for 35-40 minutes or until the toothpick comes out clean. Happy Baking!
Kiran says
Hi, can we make these cupcakes with whole wheat flour ?
Ruchi says
Kiran, I haven’t tried it with wheat flour. You can work with a 3/4 cup of wheat flour + 3/4 cup of all-purpose flour.
kavita says
Can I use fresh orange juice instead of orange extract
Ruchi says
Yes you can!!
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.
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!!
Alboni says
Lovely spongy cup cakes !!!
Ruchi says
Thank you!
shashi says
Wow sooooo nice
Ruchi says
Thank you. 🙂
shashi says
Can make in microwave?
Ruchi says
Shashi, I have not tried this recipe in a microwave. But I do have a chocolate cake that can be made in a microwave. Here is the link-
https://www.ruchiskitchen.com/recipe/7-minute-eggless-chocolate-cake/
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”.
Archana says
Thanks ruchiji for yr reply. Can I use amul cream
Ruchi says
Yes, you can use Amul thick cream.
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
Ruchi says
Shilpa, you can get orange extract in any Indian store under the name orange essence.
marudhuskitchen says
lovely recipe…full of yumm
Ruchi says
Thanks!
sangeeta says
Please give weight of indgedients in grams
Ruchi says
Sangeeta, will update the recipe in grams shortly.