Super yummy, moist and bursting with citrus-y flavors! That’s what these eggless orange cupcakes are all about! With just 10-15 minutes of prep time and 20 minutes of baking, these are ready under 40 minutes.
This orange cupcake recipe is a result that I achieved by playing around with my to go basic vanilla cake recipe. I’ve changed the method from creaming to the muffin method, which is much simpler provided you don’t over mix the batter.
I’ve swapped the butter for oil since that’s much more feasible to use for this method. I find a direct 1:1 substitution of butter to oil makes the cake very oily, so I’ve reduced it to 1/3 cup instead of 1/2 cup oil. I added a little butter extract to still compensate for the butter flavor, so you have the best of both ingredients 🙂
For the eggs, I’ve simply substituted it with yogurt. I have tried substituting it with flax meal egg in the past and it didn’t work out, I’ve trashed many a cake because they were really inedible. Flax meal egg is not the right substitute for a sponge cake but would be great for muffins and other cakes.
I’ve tried using them in brownies too, which I will be sharing soon, and it worked like a charm 🙂 I’m happy with the way all my eggless baking experiments have turned out, so finally, I can share some lovely, egg free baked goodies with you guys!
This homemade eggless orange cupcake is really soft & moist, you can see the texture of the sponge in the pictures below. The orange flavors add a something special to this ordinary sponge cake making it a delight to devour! I intended on frosting these with chocolate buttercream but thought they were so good on their own without the frosting. Even cream cheese frosting with a bit of orange zest would be a wonderful frosting for these eggless orange cupcakes.
Next time I intend varying this recipe a little with the addition of cocoa powder in the batter for a chocolate orange cupcake, hmm now isn’t chocolate and orange a match made in heaven???
Table of Contents
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STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS ORANGE CUPCAKES | ORANGE JUICE CUPCAKES
1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
2.In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
3.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
4.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined ( about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
5.Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool completely before frosting it.
NOTES
1.Do refer to this site, for common mistakes to avoid whilst using the muffin method. The most common one being, beating the batter until no lumps are visible, which is a big no! The lumps do disappear as the batter bakes.
2.If you wish to add eggs, use 2 eggs in place of yogurt.
3.For cranberry orange cupcakes– Add 1/2 cup of dried cranberries coated with 1 tbsp flour and fold it gently in the batter before transferring it to the muffin tin.
4.For chocolate orange cupcake recipe– Swap 1/4 cup of flour with cocoa powder.
5.You can add some orange food color to the batter.
6.You can also make a simple orange loaf cake using this recipe in a standard loaf pan.
7.For vegan orange cupcakes, use vegan yogurt.
HOW TO MAKE EGGLESS ORANGE CUPCAKES | MOIST ORANGE CUPCAKES?
Eggless Orange Cupcakes | Orange Cupcake Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cup all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 cup granulated sugar
- 1/2 cup non-sour yogurt
- 1/2 cup orange juice, freshly squeezed or store bought
- 1/3 cup vegetable oil
- Zest of an orange, avoid the bitter pith, or 1 tsp of orange essence
- 1/2 tsp butter extract, optional
Instructions
- Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
- In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
- In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
- Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool completely before frosting it.
Notes
- If you wish to add eggs, use 2 eggs in place of yogurt.
- For cranberry orange cupcakes- Add 1/2 cup of dried cranberries coated with 1 tbsp flour and fold it gently in the batter before transferring it to the muffin tin.
- For chocolate orange cupcake recipe- Swap 1/4 cup of flour with cocoa powder.
- You can add some orange food color to the batter.
- You can also make a simple orange loaf cake using this recipe in a standard loaf pan.
- For vegan orange cupcakes, use vegan yogurt.
PIN IT FOR LATER
I hope you enjoyed these easy orange cupcakes. I would love to hear from you if you try them out! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Teerna says
Turned out to very very yummy, moist and soft! Thanks for the recipe 🙂
Freda Dias says
Glad to hear that! Thanks so much for sharing your feedback with us 🙂
Rinku says
Hi Freda. If I don’t have measuring cups, how do I measure the dry ingredients? For wet I m using a measuring cylinder. Is it right to fill the flour to a 250ml mark as per your conversion ?
Freda Dias says
Hi Rinku! You need a dry measuring cup for dry ingredients. The measuring cup for liquids varies slightly. I can’t assure you of the outcome of the cupcakes using liquid measuring cup, but if you really want to try, you can use it. I think it will be okay.
Bindu says
Hi Freda!
Your recipe sounds just perfect! I am going to try it today. Just wondering if I can replace non sour yogurt with sour cream? If yes, any other change I need to make because of the replacement?
Thanks in advance! 😊
Freda Dias says
Hi Bindu! I don’t think you would need any other replacement. Let us know how it turns out 👍
Pooja says
Hey Freda,
I made Orange muffins using your recipe and it turned out great and believe me 12 muffin didn’t last 24 hours !! So I’ve made them again the next day. It was perfect one more time. I just want to know if I can add chocolate chips in this muffins batter and in what quantity and the right way to add it. Thank you for recipe. I just need to know I still have more oranges and want to make eggless orange cookies using orange juice. Can you please post a recipe of that !
Freda Dias says
Hi Pooja! That’s great! You can use about 1/2 cup of chocolate chips, coat it with 1 tablespoon flour, dust off the excess flour and then fold them in the batter in the last step. As for cookies, you can’t do much with the juice as cookies need very little liquid. What you can do is zest the oranges and use that in the cookie batter instead of vanilla or any other flavor. Just make sure you do not zest the white pith or it will make the cookies taste bitter. Try these Karachi biscuits, replace the rose essence with orange zest, 1 tablespoon of orange zest will be enough for that recipe, https://aromaticessence.co/fruit-biscuits-hyderabad-karachi-bakery-style-egg-free-tutti-frutti-cookies/
Pooja says
Hey Freda,
Thank you so much for your guidance regarding use of chocolate chips and cookies. Will definitely try and get back to you with my final outcome. I bought Karachi biscuit once and taste was okay. But I would really like to try your recipe of the same. Take care. 🙏🏽
Freda Dias says
Will be looking forward to your feedback:)
Pooja says
I wish there are more stars I can give. This is my first try making orange muffin and it couldn’t be more perfect than your recipe. Thank you so much for an easy and step by step guide. My son loved it. It was moist and spongy and since we don’t eat eggs it is the best in every way.
Freda Dias says
Awww! Thanks so much Pooja! Thanks for coming back and sharing your feedback, I truly appreciate it 🙂
Amu says
Hi Freda,
I am planning to make as a cake in cooker. How do I make it in cooker? How much time should I keep it?
Freda Dias says
Hi Amu! I’m sorry, I’ve never tried baking a cake in the cooker. You will come across the procedure on many YouTube channels. There are a lot of videos that demonstrate the process, that should help.
Kalindi Patel says
Hey Freda
I made these today and they were delicious. I had a question for you, does it make a difference between adding dry to the wet or adding wet to the dry ingredients. Would it make a difference in how the cake turns out. Thanks.
Freda Dias says
Hi Kalindi! Glad you liked it:) Yes, it does make a difference especially for methods like this where no creaming of butter and sugar is involved. If you add dry to wet, the batter would more lumpy and have bigger flour pockets, which means you would overwork the batter resulting in dense cupcakes. It’s easier to simply add the wet to dry and mix.
Kalindi Patel says
Thanks for the reply
Jai Dodia says
These cupcakes turned out absolutely delicious, yummy, I have made few of your recipes and all have turned out tops, but never gave feedback, these cakes definitely tasted yummy 😋.
Not sure but my cakes dipped in the middle not sure why.
Freda Dias says
Hi Jai! I appreciate you sharing your feedback this time, thanks so much 🙂 Did you over beat the batter by any chance? That could be a reason for cakes sinking in the middle.
Swati says
Hi, I dont have baking powder .. what I can use as substitute?
Thanks
Freda Dias says
Hi Swati, unfortunately you will need baking powder for this recipe. I’ve not tested it without it.
Jayanthi says
How much butter fr this recipe instead of oil…pls reply…thanks
Freda Dias says
Hi Jayanthi! Use 1/2 cup melted butter.
Vidya says
Hi Freda,
Baked the cake by replacing the 1/4 flour with cocoa powder. It was a hit in my house. It is super porus and soft but a little sticky. I baked it in loaf tin for 30min and the toothpick came out clean. Can you guide me. Everybody loved it so wanted to bake again.
Freda Dias says
Hi Vidya! Next time, reduce the oil to 1/4 cup and give it a try.
Vandy says
Freda,
Tried your recipe today. Turned out very moist and delicious and right amount of orange flavor. Thank you so much! Made it with my little one and she devoured it right out of the oven. I made a loaf instead of the cup cakes.
Freda Dias says
Hi Vandy! That’s awesome! Thanks for coming back and sharing your feedback 😊
Poornima says
Hi Freda!
I just made these cupcakes (my first ever attempt at making cupcakes) and they came out very well. They were very moist and super delicious. My LO couldn’t wait to devour. Definitely a keeper recipe! Thanks for sharing!
Freda Dias says
Hi Poornima! I’m so happy to hear that your little one loved it as much. Thanks so much for stopping by and leaving a feedback 🙂
Lily charles says
What is the difference of oil and butter for this cake pls advice Tks
Freda Dias says
Hi Lily! The addition of oil makes the cake more moist since it remains liquid at room temperature. You can use butter if you wish to, you can add 1/2 cup of melted butter instead.
kp says
freda ,
can we use fresh cranberries instead of dried? does adding fresh requires any modifications to the recipe?
Freda Dias says
Hi! If using fresh, use about 1 cup, and coat with flour. You may cut them and deseed if they are large. Dust of excess flour, before folding in the batter. You could also put some batter in the tin then drop some flour coated cranberries and cover with batter. This prevents them from sinking to the bottom.
Valencia says
I love following your recipe they turn out yumm
Tried the cupcakes so moist full of orange flavour. Only change I did was added marmalade in center while baking.
For serving warmed in microwave for 30seconds and served with vanilla ice cream
Thanx
shiva shankar says
Cup cakes are so yummy I will also try them to make in my home.
Chhavi says
Made these cupcakes today and I must say that they taste awesome. The texture is perfect and the flavor of orange is just too good. Thanks for the recipe!
Freda Dias says
Thanks a lot for your feedback Chhavi 🙂
L Lavanya says
Baked these orange cupcakes today n just loved the taste n texture. Kids loved it too. Thank u for the recipe.
Preeya Diana Crasta says
Hi Freda.. what is non sour yogurt?
Freda Dias says
Hi Preeya! Regular dahi, make sure it’s not sour, as that would spoil the taste of the cake.
Lynz Real Cooking says
They look so delicious!
Freda Dias says
Thanks Lynn 🙂
Asmita Manjrekar says
Hey Freda, these cutie cupcakes turned put amazing. Usually whenever I tried baking without egg, the cupcake or cake would turn out dense. Thanks to your tips; I couldn’t believe how soft n fluffy they turned out!
Freda Dias says
Thanks so much for your feedback Asmita! Glad the tips helped you 🙂
Sunitha nahar says
I am so happy to have tried this recipe, first time tried orange flavour cake it turned out awesome. Every body loved it
Freda Dias says
Thanks so much for sharing your feedback Sunitha! Happy to know everyone loved it 🙂
Mrs. Ankita joshi says
They look really very pretty I m very sure whenever I will try ur recipe it will come out very yummy
Freda Dias says
Thanks so much. I’m sure they will turn out great 🙂
Tripta says
Love the recipe. Will try it tomorrow
Freda Dias says
Thanks Tripta 🙂
Divya says
Tried d cupcakes..were just perfect.. thank u so much for d rcp:)
Freda Dias says
Thanks a lot for your feedback Divya 🙂
kunstkitchen says
These cupcake look very light and delicate.
Freda Dias says
Thanks a lot 🙂
Loretta says
They look so beautifully moist and tender Freda. I love oranges in cooking and baking.
Freda Dias says
Thanks Loretta ! Love anything citrusy 😀
Nandini says
Lovely recipe Freda 🙂 Happy New Years!
Freda Dias says
Thanks Nandini 🙂
Wish you the same as well 🙂
hummingbirdthyme says
I’m all about oranges right now! The scent and sweet-tart flavor. These look sooo delicious!
Freda Dias says
Thanks, Laura 🙂
Smiling Notes says
Your eggless recipes are always a delight! I’m definitely going to try this out soon 🙂
Freda Dias says
Thanks dear 🙂 I hope you like it:)
Prachi says
Can we use bleached all purpose flour?
Freda Dias says
Yes you may. I prefer to use unbleached flour, but if you can’t find it, you can use regular bleached four, no worries 🙂
Diptee Kawle says
I’m going to try these. Hope they turn out as good as yours
Freda Dias says
They definitely will, just need to follow all the steps and measurements correctly 🙂 pls do share your feedback 🙂
CHCooks says
Such a delicious treat! 🙂 I have been experimenting a lot of eggless baking too and simply loving the results.
Freda Dias says
Thanks dear 🙂 Yup, isn’t it pretty satisfying when you succeed finally 🙂
momsrecipediary says
Cupcakes look so moist and yummy Freda!!!! Lovely clicks!!!
Freda Dias says
Thanks dear 🙂
Anuradha says
What is butter extract?
Freda Dias says
Imitation butter flavor. You can skip it if you don’t have.
anotherfoodieblogger says
Oooh yummy Freda!
Freda Dias says
Thanks so much Kathryn 🙂
milliethom says
I’ve made lots of orange cakes in the past, Freda, but never one without eggs, Your recipe for these cupcakes looks interesting and I’m determined to try it out. The substitution of eggs for yogurt intrigues me, and I’d like to see how well it works. Your cupcakes certainly look lovely! 🙂
Freda Dias says
Thanks so much Millie. Yogurt is a good substitute for eggs, I hope you like them 🙂