Orange Cupcakes with Yogurt Whipped Cream

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Picture by lecremedelacrumb

  • Prep Time
    20 Mins
  • Cook Time
    40 Mins
  • Serving
  • View
These zesty Orange Cupcakes are a burst of citrusy goodness in every bite. Topped with a light and tangy yogurt whipped cream, they're the perfect treat for any occasion, whether it's a refreshing summer dessert or a bright addition to a brunch table.


For the Orange Cupcakes:

For the Yogurt Whipped Cream:


Per Serving:

  • Daily Value*
  • Calories: 250
  • Total Fat: 14g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 130mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 0g
  • Sugars: 16g
  • Protein: 3g

Tips and Recommendations:

  • Be sure to use fresh orange juice and zest for the best citrus flavor. You can also add a bit of lemon zest for an extra layer of citrus complexity.
  • If you don't have cupcake liners, you can lightly grease the muffin tin with butter or cooking spray.
  • Make sure the heavy cream is well chilled for making the yogurt whipped cream, as this will help it whip up more easily.
  • For a decorative touch, you can use a star tip to pipe the yogurt whipped cream onto the cupcakes.
  • These cupcakes are a delightful addition to brunch, tea parties, or as a refreshing dessert after a summertime meal. Enjoy the bright and zesty flavors!

Picture by lecremedelacrumb


Prepare the Orange Cupcakes:

  • 1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • 2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • 3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, which should take about 2-3 minutes.
  • 4. Add the eggs one at a time, beating well after each addition.
  • 5. Stir in the orange zest, fresh orange juice, plain yogurt, and vanilla extract until well combined.
  • 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
  • 7. Divide the cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • 8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • 9. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Yogurt Whipped Cream:

  • 1. In a chilled mixing bowl, whip the heavy cream until it begins to thicken.
  • 2. Add the plain yogurt, powdered sugar (adjust to taste), and vanilla extract. Continue whipping until stiff peaks form.

Assemble the Cupcakes:

  • 1. Once the cupcakes are completely cooled, pipe or spread the yogurt whipped cream on top of each cupcake.
  • 2. Optionally, garnish with additional orange zest or a slice of fresh orange for extra citrusy flair.


  • 1. Serve your Orange Cupcakes with Yogurt Whipped Cream and enjoy the burst of citrusy delight!
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