Description
Delightful cupcakes capturing the nostalgic essence of orange creamsicle popsicles, topped with creamy orange buttercream.
Ingredients
Scale
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest
- 1/2 cup whole milk
- 3 1/2 tablespoons freshly squeezed orange juice
- 1 cup unsalted butter, softened (for buttercream)
- 3 1/2 – 4 cups powdered sugar (for buttercream)
- 3 1/2 tablespoons freshly squeezed orange juice (for buttercream)
- 2 tablespoons whole milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- 1 tablespoon orange zest (for buttercream)
- Pinch of salt (for buttercream)
- Optional: Fresh orange slices, extra orange zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the butter and sugar until light and fluffy, about 3–4 minutes in a large bowl.
- Beat in the eggs one at a time, then mix in the vanilla extract and orange zest.
- Add the dry ingredients in three additions, alternating with the milk and orange juice. Mix just until combined.
- Fill each cupcake liner about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Beat the softened butter for the buttercream until creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Blend in the orange juice, milk, vanilla extract, orange zest, and a pinch of salt.
- Beat on medium-high speed for 3–4 minutes until the buttercream is light, fluffy, and smooth.
- Pipe generous swirls of buttercream onto the cooled cupcakes and garnish with orange zest and a small orange slice if desired.
Notes
For best results, ensure butter and eggs are at room temperature before starting. Store cupcakes in an airtight container at room temperature for up to a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, creamsicle, orange, dessert, baking, summer treats