Orange Chiffon Cupcakes with White Chocolate Cream Cheese Frosting

These mini cupcakes were amazing. They were really light, "orangey" and super moist. I made them for a "cupcake wars" party and everyone enjoyed them. I originally had planned to make  orange angel-food cupcakes from scratch. However, my day (like everyday) got away from me. Bean had been to a doctor's appointment that lasted way too long. So I scrapped the angel food cake idea and quickly found something that worked with the time I had left.


I'm glad I found this recipe, because it was really good and quick.


The frosting is a spin on a regular cream cheese frosting. If you like white chocolate you will love this frosting. I didn't have white chips in my pantry so I cut up a white chocolate Callebeaut bar. Some might say it is extravagant to use high-end Belgium chocolate in frosting, but it is fun to add a little luxury in places you might not expect.

Orange Chiffon Cupcakes 

(Courtesy of The Cake Doctor)

5 large egg whites

1/2 teaspoon cream of tartar

1 package yellow cake mix

3 large egg yolks

3/4 cup orange juice

1/2 cup oil such as canola

1/4 cup thawed frozen orange juice concentrate

1 teaspoon grated orange zest

Place a rack in the center of the oven and preheat oven to 325º. Place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Set the bowl aside. 

Place the cake mix, egg yolks, orange juice concentrate, oil, and orange zest in a large mixing bowl, and with the same beaters used to beat the egg whites, blend with the electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer to medium and beat for two more minutes, scraping the sides again if needed. The batter should look well blended.

Turn the beaten egg whites out on top of the batter and with the spatula, fold the egg whites into the batter until the mixture is light but well combined. Scoop into the ungreased cupcake pan and place into the oven.

Bake until it is golden brown and springs back when pressed with your finger for 15-22 minutes (Mine took about 18 minutes).  Remove the pan and immediately turn it upside down (I have an extra lip on my mini cupcake pan and I devised drinking glasses to keep it off the counter)  to cool for one hour. 

Run a knife around the edges and carefully lift out the cupcakes. 

Side Note- After you measure out 1/4 cup of the thawed orange juice concentrate, prepare orange juice with the remaining concentrate by adding half as much water as the package directs. Use this orange juice in your cake batter.

White Chocolate Cream Cheese Frosting:
adapted from Your Cup of Cake

2 oz white chocolate, or substitute white chips

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla extract

3-4 cups powdered sugar

2 tablespoons milk 

      Frosting:

      In a double-boiler wanna be (pyrex bowl set over a saucepan of simmering water), melt white chocolate.  Stir until smooth and let cool to room temperature.

3.   Beat together cream cheese and butter, mix in white chocolate and vanilla. 

4.   Gradually beat in powdered sugar until fluffy.  (Taste along the way so you don’t put in too much.) Mix in milk or heavy cream.

5.   Refrigerate in a piping bag to chill if the frosting is too soft. (Mine didn't need to be refrigerated.)