Orange Creamsicle Cupcakes

Name: Orange Creamsicle Cupcakes
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour or 1 1/2 cups gluten-free flour blend for a gluten-free version*; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter; 1 cup granulated sugar; 2 large eggs; ½ teaspoon orange extract; ¼ teaspoon vanilla extract; 3 tablespoons orange juice; 1 ½ tablespoons orange zest; ½ cup buttermilk; 1 cup 140 grams white rice flour; ⅓ cup 51 grams potato starch; 2 tablespoons + 2 teaspoons; ½ teaspoon xanthan gum; If you need these cupcakes to be gluten-free; 6 tablespoons unsalted butter; 4 ounces cream cheese; ½ teaspoon vanilla extract; pinch of salt; 1 ½ cups powdered sugar

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Prep Time
15 mins
Cook Time
15 mins
Total Time
34 mins
Servings
12 cupcakes
Course
Cake

Orange Creamsicle Cupcakes

Iris Warren

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Orange Creamsicle Cupcakes are loaded with orange flavor and are topped with cream cheese frosting. With a gluten-free option.

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Ingredients

Servings

For the cupcakes:

1 ½ cups all-purpose flour or 1 1/2 cups gluten-free flour blend for a gluten-free version*
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
½ teaspoon orange extract
¼ teaspoon vanilla extract
3 tablespoons orange juice
1 ½ tablespoons orange zest
½ cup buttermilk

For the gluten-free flour blend:

1 cup 140 grams white rice flour
⅓ cup 51 grams potato starch
2 tablespoons + 2 teaspoons 20 grams tapioca flour / starch
½ teaspoon xanthan gum
If you need these cupcakes to be gluten-free make sure all your ingredients are certified gluten-free.

For the frosting:

6 tablespoons unsalted butter softened
4 ounces cream cheese
½ teaspoon vanilla extract
pinch of salt
1 ½ cups powdered sugar

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Instructions

Preheat oven to 375°F. Line a muffin pan with 12 muffin liners.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, orange extract, vanilla extract, orange juice and orange zest. Beat on medium until no lumps of butter remain. Gently fold in half of the flour mixture until combined, followed by 1/4 cup of buttermilk, the remaining flour mixture, and then the remaining 1/4 cup buttermilk.
Divide the batter between the liners, filling them about 2/3 full. For the all-purpose version, bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. For the gluten-free version, bake for 17-19 minutes.
Immediately remove the cupcakes from the pan and let them cool completely on a wire rack before frosting.
To make the frosting, beat the butter on high speed until fluffy. Add the cream cheese, vanilla extract and salt and beat until well combined.
Gradually beat in the powdered sugar on low. If you add all the sugar at once, the frosting may turn out runny. Frost the cooled cupcakes.
Store unfrosted cupcakes at room temperature for 1 day and refrigerate frosted cupcakes for up to 2 days. Let come to room temperature before serving.