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4.5 from 12 votes

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!!
Course Dessert
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Calories 198kcal
Author Ruchi




  • 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


  • 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 cream 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.


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