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orange scented cupcakes

Orange Scented Cupcakes

The Sugar Coated Cottage
Orange Scented Cupcakes. Light, sunny, orangey cupcakes with orange buttercream. If you like oranges you'll love these.
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Servings 24 cupcakes


  • ORANGE CHIFFON CAKE - adapted from The Cake Bible:
  • 1 cup + 2Tbsp sifted cake flour
  • 3/4 cup sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup canola oil or vegetable oil
  • 1/4 cup egg yolks* see notes
  • 1/2 cup + 2tbsp egg whites* see notes
  • 1/3 cup orange juice
  • 2 Tbsp grated orange zest
  • 1 tsp vanilla
  • 1/2 tsp cream of tarter
  • 1/4 cup unsalted butter
  • 1/2 lb powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 Tbsp orange marmalade plus more for garnish on top
  • 1/2 Tbsp orange zest
  • CANDIED ORANGE PEEL optional for garnish:
  • Thinly sliced peel of one orange slice in thin strips
  • 1/2 cup water
  • 1/2 cup sugar


  • Preheat oven to 325 degrees F
  • Line 24 muffin tin cavities with paper liners.
  • In large mixing bowl combine flour, all but 1 Tbsp sugar, baking powder and salt. Stir to combine.
  • Make a well in the center, add the oil, egg yolks, orange juice, orange zest and vanilla.
  • Whisk one minute until smooth batter is formed.
  • In bowl of mixer fitted with whisk attachment beat egg whites until frothy.
  • Add cream of tarter. Beat until soft peaks form when whisk is raised.
  • Beat in one tablespoon of sugar and beat until stiff peaks form.
  • Gently fold egg whites into batter with wire whisk until just blended.
  • Pour batter into prepared muffin cups, about a 1/4 inch from the top.
  • Bake for 8-10 minutes or until light golden brown and cake springs back when lightly pressed in the center.
  • Cool completely.
  • Cream butter in mixer, add orange zest and mix.
  • Add powdered sugar in small amounts and blend well, repeat until all powdered sugar is used adding milk in between as needed.
  • Add the marmalade and mix.*
  • Put all water, 1/2 cup sugar, orange peel in small sauce pan.
  • Bring to a boil, lower to a simmer and continue simmer on low until liquid is reduced by half and orange peels look translucent (about a 1/2 hour).
  • Strain the mixture and reserve the liquid for another use.
  • Let peels cool and then roll them in granulated sugar.
  • Set aside to dry.
  • Frost each cupcake, try to swirl the frosting so there is a small dip in the center to hold the marmalade.
  • Next put a small amount of marmalade on top of each cupcake.
  • Garnish with candied orange peels.


*I provided specific measured quantity of egg yolks and egg whites. Based on the size of my eggs I used 4 total eggs, adjust qty as needed to get measured amount.
*Frosting will be softer due to the addition of marmalade. If needed add additional 1/2 cup powdered sugar.
*Syrup from the candied orange peels can be discarded however it does taste very good and would good for mixed cocktails, drizzled over ice cream or anything else you can think of.
Tried this recipe?Let us know how it was!