Homemade Hostess Orange Cupcakes


We are driving home from an all day hike. We stop at a gas station to fuel up. Thomas comes out of the store with his usual. A chocolate milk and an Orange Hostess Cupcake. He eats these after a day of hiking or after a triathlon or anytime he needs that sugar replenishment from overexertion.

Today, I have done it. I have not only replicated them but made them better.


Made with fresh oranges, they are very fragrant and pack a lot of flavor.

There is the cake to make, the filling and the glaze on top.


The secret to amazing texture is cake flour. Cake flour contains a lower protein content than all-purpose flour and it is also ground much more finer. The texture you will get from using cake flour is light and airy.


I am so proud of these cupcakes. I have never been so happy about a cupcake before.

Homemade Orange Cupcakes

Homemade Orange Cupcakes

Print Homemade Orange Cupcakes Recipe

  • 1 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick of unsalted butter at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 1/2 teaspoons orange zest (from 2 medium oranges)
  • the juice from 1 medium orange
  • 2 Tablespoons milk

Preheat oven to 350F. Line muffin tin with paper cups or grease.

Using a handheld mixer whip up butter.  Add sugar and zest and continue to beat. Add egg, orange juice and milk, beat 2 minutes.  In another bowl, combine cake flour, baking powder and salt. Mix well. Add to butter mixture and mix until fully incorporated. Fill muffin cups 3/4 full. Bake for approximately 20 minutes. Remove from oven and cool on a wire rack.

Fluffy Vanilla and Marshmallow Filling

  • 1/2 cup marshmallow fluff
  • 1 cup confectioners’ sugar
  • 1/4 cup Crisco
  • 1 Tablespoon milk
  • 1 teaspoon vanilla

Using a handheld mixer, whip all ingredients until fluffy. Fill a piping bag with frosting and with a cupcake filling tip, fill cupcakes when they have cooled.

Orange Glaze

  • 1 cup confectioners’ sugar
  • 1 Tablespoon meringue powder
  • the juice of half an orange
  • pinch of orange zest

Combine all ingredients adding more sugar until it reaches desired consistency. The meringue powder hardens the glaze slightly. Dip filled cupcake tops into the glaze.

Switch piping bag tip to make a squiggly line with remaining frosting (optional)


7 Comments Add yours

  1. Mary Shepherd says:

    Oh! Delicious!!! I am so going to make these with fresh Hawaiian oranges :D


    1. Jodi says:

      Ooh, that will be amazing! Don’t forget the cake flour :-)


  2. Nina Rae Katrinardottir says:

    Your frosting is the wrong color stupid!!!!


    1. Jodi says:

      Feel free to add artificial coloring, although that kind of defeats the whole “wholesome” thing 😉


  3. Nina Rae Katrinardottir says:

    Sorry, that was Nina’s dad picking on her with that comment. You’re not stupid, we like your recipe.


    1. Jodi says:

      It’s all good, everyone’s entitled to their own opinion. But thank you for letting me know 😁


  4. Hazel Furst says:

    Thank you for this recipe! I tried it and it is wonderful


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