Orange Creamsicle Cupcakes
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
19 mins
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Total Time
34 mins
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Servings
12 cupcakes
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Course
Cake
Orange Creamsicle Cupcakes
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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
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 butter softened, unsalted
- 1 cup granulated sugar
- 2 egg room temperature, large
- 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 white rice flour 140 grams
- ⅓ cup potato starch 51 grams
- 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 butter softened, unsalted
- 4 ounces cream cheese
- ½ teaspoon vanilla extract
- pinch salt
- 1 ½ cups powdered sugar
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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