Orange Olive Oil Cupcakes

These moist orange olive oil cupcakes made with olive oil are light, tender, and bursting with fresh orange flavor. Sour cream adds richness while olive oil ensures a soft crumb. Finished with orange cream cheese frosting, these are the best orange cupcake recipe.

These cupcakes will get rave results, guaranteed! Whenever I make these orange cupcakes, I am amazed how perfectly moist and tender they are with the best cream cheese frosting. If I were to ever open a bakery, these olive oil cupcakes would be on the menu!

It is officially citrus season in Arizona. We have a big lemon tree filled with lemons, ready to be picked. My parents have the best orange trees. They live in an area that is known for their citrus groves and the sweetness of their oranges is unmatched. So, we are making as many recipes as possible with oranges and lemons!

Why you will love these Orange Olive Oil Cupcakes:

These orange olive oil cupcakes are soft, moist, and packed with fresh citrus flavor. Using olive oil instead of butter creates a tender crumb and keeps the cupcakes incredibly moist, even days after baking. The bright notes of orange zest and juice pair beautifully with the subtle fruitiness of olive oil, making these cupcakes feel light yet indulgent. If you’re looking for a dessert that’s easy to make but tastes bakery-quality, olive oil cupcakes are a perfect choice.

Another bonus? Olive oil cupcakes stay moist longer than butter-based cupcakes, making them perfect for baking ahead.

If you want to make a large cake version of these orange cupcakes, my Orange Cake and Orange Olive Oil Cake are the recipes for you.

Ingredients:

ORANGE OLIVE OIL CAKE:

• Flour: Use AP flour or cake flour for a more tender crumb.
• Sugar: Sweetens the cupcakes and helps retain moisture.
• Olive Oil: Keeps cupcakes moist! A neutral oil such as canola, vegetable or EVOO works as well.
• Fresh Orange Juice: Adds natural sweetness and bright citrus flavor.
• Orange Zest: Intensifies orange flavor.
• Eggs: Bind ingredients and add structure.
• Sour Cream: Adds richness, moisture, and tenderness.
• Baking Soda + Baking Powder: Work together to create a light, fluffy rise.
• Salt: Balances sweetness and enhances the citrus flavor.

ORANGE CREAM CHEESE FROSTING:

• Butter
• Cream Cheese
• Powdered Sugar
• Orange Juice or Orange Zest

How to make the Best Orange Cupcakes:

• Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
• In a small bowl, zest the oranges before juicing. In another mixing bowl, add oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
• Fold in dry ingredients, mixing only until combined.
• Line two standard 12-cup muffin pans with tulip parchment cupcake liners. Even though parchment liners are naturally non-stick, orange cakes and olive oil–based batters are especially tender and can cling as they bake. For best results, generously spray the inside of each liner with non-stick cooking spray, making sure to coat the bottom and the folds.
• Once the liners are prepared, spoon or scoop the batter into each liner, filling them about 2/3 – 3/4 full. Avoid overfilling, which can cause the batter to bake unevenly or spill over the edges.
• Bake the cupcakes in a preheated 350°F oven for 18–20 minutes, rotating the pan halfway through if your oven bakes unevenly. To test if the cupcakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cupcakes are done. Let cool for 15 minutes before removing from pans.

ORANGE CREAM CHEESE FROSTING:

• In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
• Once cakes are cooled, frost with orange cream cheese frosting.

I love to use tulip cupcake liners when making homemade cupcakes or muffins. I just suggest generously spraying with a non-stick cooking spray. I like to use the Pam baking spray. As always, I suggest using light colored pans when baking. I prefer the USA Bakeware Muffin Pans.

How to Frost Orange Cupcakes with Orange Cream Cheese Frosting:

Orange cream cheese frosting is the ideal pairing for olive oil cupcakes. It’s tangy, lightly sweet, and enhances the citrus notes without overwhelming them.

Frosting Tips:

• Make sure your cream cheese and butter are fully softened
• Beat until completely smooth before adding sugar
• Add orange zest first, then juice slowly to control consistency

Frosting the Cupcakes:

• Allow cupcakes to cool completely before frosting
• Use a piping bag with a round or open-star tip for a clean swirl
• Alternatively, spread frosting with an offset spatula for a rustic look

Frequently Asked Questions (FAQ’s):

1. Can I taste the olive oil?
   No — olive oil adds richness and moisture, not an overpowering flavor. I would suggest choosing a mild flavored olive oil for best results. You can also use a neutral oil such as canola or vegetable oil.
2. Should I use fresh squeezed orange juice in this orange cake?
   Freshly squeezed orange juice typically yields a brighter, more natural orange flavor. You can use carton orange juice but it might not yield as bright of an orange flavor due to the pasteurization process.
3. Do these cupcakes freeze well?
   Yes, cupcakes freeze beautifully for up to 2 months in an airtight container.

Storage:

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If frosted, store chilled and bring to room temperature before serving for best texture.

More Cupcake Recipes:

Lemon Cupcakes

Red Velvet Cupcakes

Best Chocolate Cupcakes

Coconut Cupcakes

More Citrus Cake Recipes:

Key Lime Cake

Lemon Cake

Lemon Olive Oil Cake

Best Orange Cake