Orange Frosting

Cupcakes with orange frosting
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
461 Calories
8g Fat
101g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 461
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 20mg 7%
Sodium 2mg 0%
Total Carbohydrate 101g 37%
Dietary Fiber 0g 0%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this flavorful orange frosting to frost cupcakes, a Bundt cake, or a layer cake. 

For deeper flavor, use orange juice concentrate and omit the orange juice and zest. For a more vivid color, add a few drops of orange food coloring.

For a thin icing to drizzle over a cake, cut back on the powdered sugar or add extra orange juice.


  • 4 tablespoons butter (softened)
  • 1/2 teaspoon vanilla
  • 3 cups sugar (powdered)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons orange juice
  • 2 tablespoons orange zest (from 1 orange, finely grated)

Steps to Make It

  1. In a mixing bowl with an electric mixer, beat the butter with the vanilla until light and well blended.

  2. Sift the powdered sugar and gradually beat it into the butter along with the salt.

  3. Add a few tablespoons of orange juice and the orange zest. Beat until well blended and add more orange juice, as needed for a spreadable frosting.


  • It's easy to thin or thicken frosting, depending on how you plan to use it. Add more confectioners' sugar for a thicker frosting or more orange juice for thinner frosting. Another way to thin frosting—especially useful if you're out of powdered sugar—is to set the bowl of frosting in a bowl of hot water. Beat it until the heat causes it to thin enough to spread.