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Delicious Orange Crush Cupcakes topped with orange buttercream frosting

Orange Crush Cupcakes

Deliciously bright and nostalgic, these Orange Crush Cupcakes are soft, fluffy, and super easy to make with just a handful of pantry-friendly ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 box White or vanilla cake mix Use white for a clean orange flavor, or vanilla for a richer taste.
  • 3 large Eggs Follow your cake mix instructions if it differs.
  • 1 cup Orange Crush soda Use regular for best texture.
  • 1/3 cup Vegetable or canola oil Melted butter can also be used for deeper flavor.
  • 1 tbsp Orange zest Optional, for added aroma and flavor.
Frosting Ingredients
  • 1/2 cup Butter, softened For buttercream frosting.
  • 3 cups Powdered sugar For sweetness in buttercream frosting.
  • 1 pinch Salt
  • 2 tbsp Milk To achieve desired consistency.
  • 1 tbsp Orange zest or orange extract Optional, for extra orange flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (or the temperature recommended on your cake mix box). Line a cupcake pan with paper liners.
  2. In a large bowl, combine the cake mix, eggs, and oil.
  3. Pour in the Orange Crush soda, allowing it to fizz.
  4. Mix until smooth, about 30 to 45 seconds with a hand mixer or stir well by hand.
  5. If using orange zest, fold it in at the end.
  6. Fill each liner about 2/3 full.
Baking
  1. Bake for 16 to 20 minutes, or until the tops spring back and a toothpick comes out clean.
  2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For buttercream frosting, beat softened butter, powdered sugar, salt, and milk until fluffy.
  2. Add orange zest or a drop of orange extract if desired.
  3. Frost cupcakes once they are fully cooled.

Notes

To keep cupcakes fresh, store unfrosted in an airtight container at room temperature for 2 days. Frosted cupcakes with buttercream can be kept at room temperature for 1 day or refrigerated for longer shelf life.