I just made orange cupcakes, I filled them with a cheese and whip cream filling and frosted them with an orange flavor buttercream. The filling and the frosting were very good. I got mixed reviews on the cake itself. I myself and some of my other tasters thought that they were moist enough, alittle dry but not to bad ( they have to be kept in the fridg because of the filling, I think that might dry them out a bit). Some of the other tasters thought that they were to dry. We all thought that the cake itself needed more orange taste ( I had used 2TBLS of orange zest for the flavor). If I added oj into the mix I was thinking that maybe it would give it more flavor, and if so I think I would have to add more dry ingred. so my batter would not be so thin. Also maybe if I added a package of pudding mix, would this make it more moist. Thank you for any input on this, Eva

maybe if you used oj to replace the liquid and 1 tbls of orange zest it would make the cake more moist and keep the orange flavor. The pudding might work too but then i don't think the oj should be added. personally i would try the oj first and then if that doesn't work go for the pudding. Hope this helps. The cupcakes sound really good.

Definitely putting them in the fridge will dry them out. Maybe if you didn't put in the filling until just before you serve them? Or at least an hour I think would be okay.

You can try an orange extract for more flavor.

I also just made some orange cupcakes. Filled them with a mixture of vanilla pudding/milk and cool whip. I used orange extract to give mine the flavor. Same as I did for my orange bc. Mine are still moist a week later.

I make an orange cupcake but I use the zest and juice of 2 large oranges. The fresh squeezed juice really give it a better taste than canned juice. I add it in addition to the regular water used in the mix.