Orange Creamsicle Cupcakes Recipe
Orange creamsicle is a nostalgic treat that brings back memories of sunny days, and turning it into a cupcake was an idea I couldn’t resist.
These Orange Creamsicle Cupcakes combine the sweet, tangy flavor of fresh orange with a creamy, smooth filling, all topped off with a dreamy vanilla-orange frosting.
Each bite is a refreshing blast of citrusy goodness, with the light, fluffy cake and the creamy frosting making it an irresistible combination.
Whether you’re looking to brighten up your day or impress your guests with a fun, flavorful dessert, these cupcakes will definitely hit the spot.
Why You’ll Love This Recipe
- Citrus & Creamy Combination: The perfect balance of tangy orange and creamy vanilla makes these cupcakes taste like a creamy orange popsicle.
- Soft and Moist: The cupcakes are fluffy, light, and melt in your mouth, thanks to the addition of orange juice and zest.
- Perfectly Sweet: The frosting adds the perfect level of sweetness and creaminess to complement the tangy cupcake base.
- Fun and Refreshing: These cupcakes are perfect for summer parties, picnics, or as a fun treat to bring some brightness to any occasion.
Ingredients
1- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup orange juice (freshly squeezed for best flavor)
- ½ cup buttermilk
2- For the Frosting:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup orange juice (freshly squeezed for best flavor)
- ½ cup buttermilk
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add the heavy cream, vanilla extract, orange juice, and orange zest, and beat until the frosting is light and fluffy.
- Frost the Cupcakes: Frost the cooled cupcakes with the orange cream frosting, and garnish with a small slice of orange or orange zest on top.
Variations
- Chocolate Drizzle: Drizzle some melted dark or milk chocolate over the frosting for a chocolate-orange twist.
- Add Orange Liqueur: For an adult version, you can add a splash of orange liqueur to the frosting to enhance the flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free while still enjoying the same delicious flavor.
Nutritional Values (per cupcake)
- Calories: 270 kcal
- Carbohydrates: 38g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 22g
- Sodium: 110mg
FAQs
1. Can I use bottled orange juice? While fresh orange juice is recommended for the best flavor, bottled orange juice can be used in a pinch. Fresh juice will give a more vibrant, citrusy flavor.
2. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate them, but allow them to come to room temperature before serving.
3. Can I freeze these cupcakes? Yes, you can freeze the cupcakes without frosting for up to 3 months. When ready to serve, thaw the cupcakes and frost them fresh for the best texture.
4. Can I make the frosting ahead of time? Yes, you can make the frosting a day ahead. Store it in an airtight container in the refrigerator, and bring it to room temperature before frosting the cupcakes.
Orange Creamsicle Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup orange juice
- ½ cup buttermilk
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- Orange slices for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients in a medium bowl.
- Beat butter and sugar until fluffy, then add eggs, vanilla, orange zest, and juice.
- Gradually add dry ingredients alternating with buttermilk. Mix until combined.
- Spoon batter into cupcake liners, filling 2/3 full.
- Bake for 18-20 minutes, then cool completely.
- For frosting, beat butter, add powdered sugar, then orange juice, zest, and heavy cream. Frost cupcakes and garnish with orange slices.
