This frosting pairs well with citrus and vanilla cakes, as well as carrot cake and spice cake. It is a soft and slightly weepy frosting, so if you aren’t going to serve the frosted cake right away, I recommend refrigerating it.


1 cup unsalted butter, softened
orange zest from two organic naval oranges
juice from two organic naval oranges
20 ounces (plus or minus) powdered sugar

How I Made It:

Beat the butter and orange zest together until the butter is creamy.  Add the powdered sugar and orange juice in alternating batches until you achieve the frosting consistency you are looking for.  That’s it — easy peasy!

Orange Cream Cupcake


Kitchenista Tip:

Put the left-over orange halves, pulled or cut apart into quarters, down the garbage disposal to help freshen and clean it.