Orange Creamsicle Cupcakes
User Reviews
5
9 reviews
Excellent
Orange Creamsicle Cupcakes
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A soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.
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Ingredients
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened, salted
- 1 cup granulated sugar
- 1 1/2 Tbsp orange zest from about 1 1/2 oranges, finely grated
- 2 egg large
- 3/4 cup heavy cream (if you want a lighter texture use half and half)
- 1/4 cup orange juice fresh
- 1 1/2 tsp orange extract
- 1 tsp vanilla extract
- buttercream frosting recipe HERE, vanilla
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
- 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.
- 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.
- 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.
- 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.
- Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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