Orange Creamsicle Cupcakes
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
15
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Course
Dessert
Orange Creamsicle Cupcakes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
For the Cupcakes
- ½ C butter softened, unsalted
- 1 C sugar
- 2 egg
- 1 C Vanilla bean yogurt Müller® Ice Cream Inspired
- 1 tsp vanilla extract
- 3 Tbsp orange juice freshly squeezed
- 2 Tbsp orange zest freshly grated
- 1 ½ C flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
For the Buttercream
- 1 C butter softened, unsalted
- 2 Tbsp light corn syrup
- 2 tsp vanilla extract
- Pinch kosher salt
- 5 C powdered sugar
- ½ C heavy whipping cream
- Food Coloring optional, orange gel
Instructions
For the Cupcakes
- Preheat oven to 350 degrees.
- Cream the butter and sugar together in the bowl of a mixer at medium speed until light and fluffy, around 5 minutes. Beat in the eggs, one at a time, until fully incorporated. Add the yogurt, vanilla, orange juice and orange zest, and mix until combined.
- In a medium bowl, whisk together the dry ingredients, then add it to the wet mix in batches, stirring until just combined. Line a muffin tin with paper cups, then fill each cup ⅔ full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
For the Buttercream
- In a large mixing bowl, beat together the butter, light corn syrup, vanilla, and kosher salt until light and fluffy, around 5 minutes. Slowly beat in the powdered sugar in batches, adding the heavy cream as necessary to thin the buttercream. Once the desired consistency is reached, beat in food coloring if wanted, or use as is.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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