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Orange Petite Cakes
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1/2 cup sugar

1/4 cup Land O Lakes® Butter, softened

2 tablespoons orange juice concentrate, thawed

1 large Land O Lakes® Egg

2 tablespoons freshly grated orange zest

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

2 tablespoons buttermilk  


2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1 tablespoon orange juice concentrate, thawed

1 teaspoon vanilla extract

2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream


Candied orange fruit slices, cut into wedges, if desired

 *Substitute 1/8 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.

  2. STEP 2

    Combine sugar and 1/4 cup butter in bowl; beat at medium speed until creamy. Add orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Add flour, salt, baking powder and baking soda; beat at low speed until well mixed. Add buttermilk; continue beating until smooth.

  3. STEP 3

    Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Place all frosting ingredients except whipping cream in bowl. Beat at medium speed, adding enough whipping cream for desired spreading consistency.

  5. STEP 5

    Pipe or frost cupcakes; garnish with orange slices, if desired.

Tip #1

To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.

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