Jaffa cupcakes recipe

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  • Nut-free
  • Vegetarian
makes: 12
Skill: medium
Prep: 10 min
Cooking: 18 min
(may need 2 more mins)
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  • If you think there’s no better combo than chocolate and orange, you’ll love these deliciously indulgent jaffa cupcakes.


    • 165g(5¾ oz) self-raising flour
    • 30g (1oz) unsweetened cocoa powder
    • 220g (7¾ oz) caster sugar
    • 2 eggs, lightly beaten
    • 170ml (5½ fl oz) milk
    • 125g (4½ oz) unsalted butter, melted
    • 1tbsp finely grated orange zest
    • Orange buttercream
    • 250g (9oz) icing sugar, sifted
    • 60g (2¼ oz) unsalted butter, softened
    • 2tsp finely grated orange zest
    • 2tbsp orange juice
    • Sweets to decorate


    • Pre-heat the oven to 180°C (350°F/gas mark 4). Line 12 standard muffin holes with paper cases.

    • Sift the flour and cocoa into a large bowl, then stir in the sugar. Add the egg, milk, melted butter and orange zest and beat with electric beaters for 2 mins, or until well combined and smooth.

    • Divide the mixture evenly among the cases. Bake for 18-20 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

    • To make the orange buttercream, place 125 g (4½ oz) of the icing sugar, the butter, zest and orange juice in a large mixing bowl. Beat with electric beaters until smooth and creamy. Gradually add the remaining icing sugar and beat until the cream is thick.

    • Decorate each cake with buttercream and sweets.

    Top tip for making Jaffa cupcakes

    Cassandra Andrews, 63 from Inverness in the Highland suggests adding a bay leaf to your flour container to keep it fresh and free from moisture.

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