Orange & almond cupcakes

Orange & almond cupcakes

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(9 ratings)

Prep: 1 hr, 30 mins Cook: 25 mins

More effort

Makes 24 cupcakes (enough for 1 bouquet)
Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet

Nutrition and extra info

  • un-iced

Nutrition: per cupcake

  • kcal428
  • fat25g
  • saturates14g
  • carbs48g
  • sugars41g
  • fibreg
  • protein3g
  • salt0.6g


  • 300g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g golden caster sugar
  • 4 large eggs
  • 250g plain flour
  • 100g ground almond
  • 2½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 1 orange, plus 2 tbsp juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp almond extract

For the buttercream icing

  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 450g icing sugar, plus a little extra
  • 200g cream cheese
  • 1 tsp almond extract
  • 1 tbsp orange juice
  • food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
  • 250g pack green sugar paste (or fondant icing mixed with green food colouring)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

You'll also need

  • 24 muffin cases (we used green ones)
  • large piping bag
  • large curved star point piping nozzle
  • 15cm/6in styrofoam ball
  • 15cm/6in flowerpot (measured across the top)
  • green tissue paper
  • sticky tape
  • 24 short wooden skewers (or long ones cut in half)
  • ribbon, to decorate (optional)


  1. Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.

  2. Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.

  3. To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)

  4. Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).

  5. Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.

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Comments, questions and tips

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11th May, 2016
Didn't use the cupcake recipe, but I did try the icing and it is fabulous. It's not going to work if you substitute low-fat products of any sort for the cream cheese and butter - those sort of things just contain too much water and assorted emulsifiers to bind them together. But when you actually use the ingredients listed, the icing is delish. Very smooth, and not too sweet. Pipes well, too.
15th May, 2015
the cupcake part of this recipe is good. Flavour is really nice. But it goes down hill with the icing as it was just too runny. Even added more icing sugar, but I was thoroughly disappointed! spent nearly my entire day for it( for my hubby's birthday) plus wasted my money over getting the additional tools.
Petite Risa
17th Feb, 2015
Absolutely lovely! The cupcakes are delicious and soft and I especially liked the icing, not too sweet and really nice and smooth. Assembly takes a little while, but it looks stunning! My guests were very impressed, too. Would definitely make this again, as a bouquet or just for the cupcakes themselves.
Petite Risa
17th Feb, 2015
Absolutely lovely! The cupcakes taste great and are really soft and not dry at all. I loved the icing especially, it was so smooth and not too sweet. It did take a bit of time to assemble it, but it was worth it - my guests were very impressed with the whole thing.
8th Oct, 2014
amazing taste and the icing was delicious! didn't add the almond extract altogether and loved the icing and the cupcakes,might add it to the cupcakes batter next time. found the cupcake to be a bit dry even though everyone raved about how good they were
30th Jun, 2014
I I didn't decorate them just did them as plain buns and they are delicious! Lovely and moist with a burst of flavour.
8th Sep, 2013
Good recipe! Followed all instructions and cakes came out well. Not easy to transport assembled though! Gravity got the better of icing on one cupcake so I took all cupcakes off the skewers, let them chill in the fridge for another hour before packing them in containers and assembled them when I got to the baby shower I was making them for. Everyone very impressed!
30th Jul, 2013
I did the bouquet yesterday for my mother in law's birthday. The cupcakes were easy to do. It's the icing I have trouble with. I followed the recipe and had to use more (a lot more!) Icing sugar as the buttercream was too runny. I chilled it as well but still did not held its shape. Is it because I used quake instead of full fat cream cheese? Could someone pls help? I also found the buttercream too strong with the taste of almond. Next time I might only use half. Overall my mother in law was impressed even tough the buttercream was melting on the table.
10th Aug, 2013
Adding more icing sugar draws the water out of the cream cheese making it runnier, just for future reference, you would need to add cream cheese to bring it back. Half the weight icing sugar to the accompanying fat (butter/cream cheese) works well for me everytime :) yes you would also need to use full fat cream cheese. X
27th Jul, 2013
It's a shame you couldn't show the instructions on how to pipe the icing to create roses as the picture...


25th Feb, 2016
What raising agent and preparation method was used?? urgent !!
goodfoodteam's picture
28th Apr, 2016
Thanks for your question, this recipe uses baking powder. For more information on baking powder please see our glossary page:
4th Sep, 2013
can i change the almond extract to vanilla extract?
Petite Risa
17th Feb, 2015
If you're having trouble or are worried about the bottom cupcakes staying on the ball, try using two skewers next to each other, to slide and kind of sit the cupcakes onto those. Made me more relaxed about the whole thing!
Petite Risa
17th Feb, 2015
If you have trouble or worry about the bottom cupcakes staying on the ball, try using two skewers next to each other on a slight upwards angle to slide and kind of sit the cupcake onto that. Made me a bit more relaxed about it :)
25th Sep, 2013
I used a cabbage as I couldn't find a polystyrene ball at short notice and it was cheaper, saved covering it in green tissue and helped weigh the pot down! Really enjoyed making it. Great idea. Thanks for the recipe.
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