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5.0 from 9 votes

Orange Creamsicle Cupcakes

A soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 14
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup salted butter , softened
  • 1 cup granulated sugar
  • 1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)
  • 2 large eggs
  • 3/4 cup heavy cream (if you want a lighter texture use half and half)
  • 1/4 cup fresh orange juice
  • 1 1/2 tsp orange extract
  • 1 tsp vanilla extract
  • Vanilla Buttercream Frosting, recipe HERE

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
  2. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
  3. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
  4. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
  5. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
  6. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
  7. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.

Notes

  • *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
  • *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
  • Cupcake recipe adapted from Martha Stewart
  • Cupcake recipe adapted from Martha Stewart
  • IMPORTANT NOTE: Nutrition estimate on this page is for cupcake portion only, follow link for nutrition estimate on vanilla buttercream frosting.