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Best Orange Cream Cheese Frosting (with Grand Marnier Liqueur)

This is the best orange cream cheese frosting recipe you’re going to find. Why? It’s simple, easy to make and includes Grand Marnier–that’s why!

Best orange cream cheese frosting

Sometimes you just want a little change.

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The other day I made a pumpkin carrot cake, as I often do, but this time I made it in a 2 layer cake form. I added a little less white and brown sugar, omitted the coconut and only added two dashes of cinnamon.  For some reason, I thought about flavoring the cream cheese frosting with orange. This is probably because I found frozen orange zest that needed to be used!

pumpkin cake with Best orange cream cheese frosting

You could actually switch out the orange for any citrus flavor. Use lemon rind, lemon liqueur and lemon oil for a lemon frosting! There are so many possibilities. You can also add the frosting to this moist pineapple carrot cake, too!

Carrot Pineapple Cake

You may also enjoy this Whole Orange Cake~

Sicilian Orange Cake

If you love orange flavored desserts, I really think you’ll be smitten with this frosting! Try it on vanilla cupcakes, a carrot sheet cake, or any other way you use cream cheese frosting.

slice of pumpkin cake with Best orange cream cheese frosting

Let’s just say it passed the taste test from me, my husband and lots of neighbors.

slice of pumpkin cake with Best orange cream cheese frosting

Best Orange Cream Cheese Frosting (with Grand Marnier Liqueur)

Servings: 10 Frosting for 2 layer cake
Prep Time: 10 minutes
Total Time: 10 minutes
An orange-flavored cream cheese frosting that's great with so many cakes.
4.8 from 49 votes

Ingredients

  • 8 oz cream cheese (at room temperature)
  • 4 oz butter (at room temperature)
  • 1 tsp vanilla
  • 2 Tbsp Grand Marnier liqueur
  • 2 drops orange oil
  • 1 tsp orange zest (freshly grated )
  • 14 oz powdered sugar

Instructions

  • Beat the cream cheese and butter until well-mixed.
  • Add vanilla, liqueur, orange oil and orange zest, then add the powdered sugar. Mix slowly, increasing the speed until all of the sugar is incorporated and frosting is smooth. If too thick add a little milk or water.
  • Use as desired.

Notes

  • Note: this frosting does contain alcohol

Nutrition

Serving: 1 | Calories: 324kcal | Carbohydrates: 42g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 40g | Vitamin A: 589IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 0.1mg

You can make the following cake as I did (with the following changes) or use the frosting as you like.

Changes I made to the cake: 25g less white sugar, 10 g less brown sugar, omit coconut, only 2 dashes of cinnamon. Bake 25 to 30 minutes before checking with a cake tester.

pumpkin carrot cupcakes

Pumpkin Muffins with Cream Cheese Frosting

Servings: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 35 minutes
Full of pumpkin and carrot, you'll get some of your daily supply of vitamin A with these beautiful and tasty muffins!
4.8 from 47 votes

Ingredients

Muffins

  • 2 c flour all purpose/plain
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon good quality (don't use generic brands)
  • 4 eggs organic, preferably
  • ¾ cup sugar
  • ½ cup brown sugar dark
  • ½ cup butter melted
  • ½ cup olive oil (not extra virgin)
  • 2 cups carrots grated
  • 1 ½ cups pumpkin canned or fresh, cooked
  • 1 cup shredded coconut (organic is best, propylene glycol free)

Frosting

  • 8 oz cream cheese at room temperature
  • 4 oz butter at room temperature
  • 1 tsp vanilla
  • 4 cups confectioner's sugar powdered

Instructions

Make the Cupcakes

  • Sift the first 5 (dry) ingredients into a bowl and set aside.
  • In a large mixing bowl, beat eggs and sugar for about 2 minutes, then add the oil and butter, and mix well. Next, add the grated carrots, pumpkin and coconut and mix until combined.
  • Now add the sifted ingredients and stir until mixed well.
  • Put paper cupcake liners in a pan, then fill with batter about 2/3 full.
  • Bake at 350º F (175º C) about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Place on cooling rack; meanwhile, make the icing.

Make the Frosting

  • Beat cream cheese and butter; then beat in the vanilla and powdered sugar until smooth.
  • Pipe or spread onto pumpkin muffins, as desired.

Notes

  • Omit the frosting for an even healthier muffin.
  • Use an organic coconut product without added sugar or propylene glycol.
  • Add 1 cup (170 g) of: raisins, or cranberries, or chopped nuts
  • You can also easily add a teaspoon of cinnamon, with a little nutmeg or even mixed spice.

Nutrition

Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

best orange cream cheese frosting

4.82 from 49 votes (49 ratings without comment)

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35 Comments

  1. Christina,
    I just wanted you to know that your cream cheese(mariner Liquor filling) was a hit at my schools’ auction!
    I ended up adding the filling on all 8 layers of the chocolate cake frosted with chocolate buttercream frosting, To your credit and suggessions, thank you so much. I wish I could post a picture of the cake but I am not on Facebook or instagram.
    Darryl Goff

    1. Oh good! I’m so glad it turned out well, Darryl! You can always email me a photo (on my Work with Me page) Thanks so much for letting me know! :)