Lemon, lime and orange make these cupcakes triple delicious!


Recipe Summary

20 mins
35 mins
30 mins
1 hr 25 mins
24 cupcakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Cake: Preheat oven to 325 degrees F. Mix cream cheese, butter, sugar, orange peel and vanilla using an electric mixer until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Beat in oil and milk. Combine flour, baking powder and salt. Add to orange mixture beating just until mixed. Portion into paper lined muffin tins; fill cups 2/3 full.

  • Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes). Frost cupcakes when cool.

  • Frosting: Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.

Nutrition Facts

255 calories; protein 3g 6% DV; carbohydrates 34.1g 11% DV; fat 12.3g 19% DV; cholesterol 56.7mg 19% DV; sodium 170.7mg 7% DV. Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are delicious upcakes with just the right amount of orange flavor. I zested my peel I did not grate. Also for those new to zesting make sure you zest just the colored part of the skin. If you start removing any of the white pith it will make things taste bitter. I should have bought two limes because I needed extra juice for the frosting because it was to thick for me and needed additional juice. I had to use lemon because I ran out of lime juice. I also added a little more vanilla extract and just a bit of canned evaporated milk to get the frosting to the consistency I like. Add very small amounts until you get the consistency you like. I then added some orange gel coloring to the frosting and they looked beautiful! Read More
Rating: 5 stars
A few notes to make life easier Read More
Rating: 4 stars
I converted this recipe to gluten free with GF flour blend and xantham gum. My only gripe is the frosting. I added milk (a tablespoon at a time) instead of extra juice to get a spreadable consistency. The amount of frosting made was not enough to pipe or even frost to look like AR's photo above. The frosting is good but I would double the recipe if I were to make it again. Overall it is a pretty tasty cake and my family enjoyed it. Read More
Rating: 5 stars
I make these for my daughter to take to school and she loves them. Read More