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Refreshing Orange Creamsicle Cupcakes

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Delicious cupcakes bursting with fresh orange flavors and topped with creamy vanilla frosting, perfect for spring gatherings.

Ingredients

  • Fresh Oranges (for zest and juice)
  • Unsalted Butter (room temperature)
  • Buttermilk
  • All-Purpose Flour
  • Pure Vanilla Extract
  • Powdered Sugar (Confectioners’ Sugar)
  • Heavy Cream or Milk (for frosting)
  • Baking Powder
  • Baking Soda
  • Granulated Sugar
  • Salt
  • Eggs

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together the softened unsalted butter and orange zest in a large mixing bowl until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, and stir in the pure vanilla extract until just combined.
  5. Gradually add about one-third of the dry ingredients to the wet mix, mixing until just combined. Then add half of the buttermilk and orange juice, mixing until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining half of the liquid. Finish with the last third of dry ingredients.
  6. Fill each of the 12 prepared cupcake liners with the batter, filling about two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean.
  7. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Make the frosting by creaming the softened unsalted butter until light and fluffy, then gradually adding sifted powdered sugar and mixing until combined. Stir in orange zest, orange juice, and vanilla extract before beating until smooth.
  9. Frost the cooled cupcakes generously and garnish with orange zest or candied orange peel.

Notes

Store cupcakes in an airtight container for up to three days at room temperature or a week if refrigerated. Freeze unfrosted cupcakes for up to three months.

Nutrition

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