Orange and Vanilla Cupcakes recipe

Cupcake + a good brew is the perfect combo.

I – like pretty much everyone else on planet earth – love cupcakes. In fact, for the past few years, the whole world (or at least the women of the world) have gone totally gaga for cupcakes.

By far the most stylish of all the cakes (the trend was started by every fashionista’s fave show, ‘Sex and The City’), they’re also surprisingly easy to bake at home.

How to make butter cream cupcakes

Hosting a bake and brew party for The Childrens Society They’re perfect for parties, such as the Bake and Brew charity fundraiser that I hosted a few years back for The Chidren’s Society where they went down a storm (even I do say so myself 😉 ) – although I can’t take all the credit as my husband Peter made the icing! We’re basically the Beyonce and Jay-Z of baking! 😉 BAHAHA!

They also make the most delectable mid-afternoon treat too. Go on girl…you deserve it!

Orange and Vanilla Cupcakes

Vanilla and orange cupcake recipe

Ingredients (makes 12)

For the bun

  • 175g butter, cut into large pieces and at room temperature
  • 175g self-raising flour
  • 175g brown sugar
  • 1/2 tbsp baking powder
  • 1 tbsp vanilla extract
  • Juice of half an orange

For the butter icing

  • 140g  butter, softened
  • 280g icing sugar
  • 1 tbsp vanilla extract
  • Juice of half an orange
  • Rind of three oranges, finely grated
  • Hundreds and Thousands for decorating


  1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases
  2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases
  3. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool
  4. Now prepare your orange and vanilla buttercream
  5. Beat the butter in a large bowl until soft
  6. Add half of the icing sugar and beat into a smooth paste
  7. Add the remaining icing sugar, the orange juice and rind
  8. Beat the mixture until creamy and smooth. Add more milk if the mixture needs loosening more
  9. Using a piping bag, top your cupcakes with the buttercream into a swirl.
  10. Decorate with sprinkles

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