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Close up of Orange Blossom Cupcakes sprinkled with fresh orange zest
45Total Time
25Prep Time
20Bake Time

Orange Cupcakes

Quick and easy

6 Reviews

About the bake

These delicate cupcakes contain orange syrup made with Nielsen-Massey orange extract, perfect for special occasions.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange extract and orange zest.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

  4. Step 4:

    Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

  5. Step 5:

    To make the syrup, place the golden caster sugar in a pan with the orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the orange extract and zest.

  6. Step 6:

    Leave the cakes to cool a little on a wire rack then add some orange sugar syrup to the top of each one.

  7. Step 7:

    To ice, put the cream cheese, butter, orange extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with additional orange zest.


  • For the Cakes

    • 200g Unsalted butter (softened)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Orange extract
    • 1 Orange (zest of)
    • 4 Medium free range eggs (lightly beaten)
    • 200g Self raising white flour
  • For the Orange Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Orange juice
    • 1 tsp Orange extract
    • 1 tsp Orange (zest of)
  • For the Buttercream

    • 200g Cream cheese
    • 100g Unsalted butter (softened)
    • 600g Silver Spoon Icing Sugar
    • 1 tsp Orange extract


  • 2x 12 hole cupcake tin
  • 24 cupcake cases
  • Electric mixer
  • Piping bag
  • Star piping nozzle

Nutritional Information

per 65g
  • 303cal Energy
  • 14g Fat
  • 8.3g of which Saturates
  • 42g Carbohydrates
  • 35g of which Sugars
  • 2.7g Protein
  • 0.18g Salt

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