Orange Creamsicle Cupcakes Recipe

Introduction

These Orange Creamsicle Cupcakes are a delightful twist on the classic childhood treat, combining bright citrus flavors with a creamy, dreamy frosting. Perfect for spring or summer gatherings, they offer a refreshing and sweet indulgence that’s easy to make at home.

Ingredients

• 1 cup salted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream*
• 2 tablespoons orange zest
• 3/4 cup milk
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 2 1/2 cups cake flour**
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup butter (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 teaspoons orange zest (for frosting)
• 3 tablespoons orange juice (for frosting)
• 4 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners.
2. Step 2: In a large bowl, beat the butter and granulated sugar until smooth and creamy. Add the eggs, vanilla extract, orange zest, milk, orange juice, and sour cream, then blend until the mixture is smooth.
3. Step 3: In a separate bowl, whisk together the cake flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients and beat slowly until just combined, with only a few lumps remaining.
4. Step 4: Fill each lined cupcake cup about three-quarters full with batter. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
5. Step 5: While cupcakes cool, prepare the orange buttercream. In a large bowl, beat the butter until light and fluffy. Add the vanilla extract, orange juice, and orange zest, mixing until combined.
6. Step 6: Gradually add the powdered sugar, 1 to 2 cups at a time, beating well after each addition. Continue beating the frosting for 4-5 minutes until it is light and fluffy.
7. Step 7: Once cupcakes are cool, frost each one generously with the orange buttercream. Optionally, garnish with an orange peel twist for a decorative touch.

Tips & Variations

• For extra citrus punch, add a teaspoon of orange extract to the batter or frosting.
• Use Greek yogurt instead of sour cream for a slightly tangier flavor and lighter texture.
• If cake flour isn’t available, substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch for a softer crumb.
• For a dairy-free version, substitute butter with vegan margarine and use a plant-based milk.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 3 months; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost just before serving for the freshest taste.

What if I don’t have orange juice on hand?

You can substitute fresh lemon juice for a different citrus twist, or use bottled orange juice if fresh is unavailable. Just be sure to adjust sweetness if needed.

Orange Creamsicle Cupcakes Recipe

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★★★★★

4.5 from 508 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

These Orange Creamsicle Cupcakes combine the bright, citrusy flavor of fresh oranges with a creamy buttercream frosting, delivering a delightful and nostalgic dessert inspired by the classic creamsicle. Moist and tender orange-flavored cupcakes are topped with a light and fluffy orange buttercream frosting, perfect for celebrations or a sweet treat.

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Ingredients

Scale 1x2x3x

Orange Cake

• 1 cup salted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 3/4 cup sour cream
• 2 Tablespoons orange zest
• 3/4 cup milk
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder

Orange Buttercream

• 1 cup butter
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest
• 3 Tablespoons orange juice
• 4 cups powdered sugar

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cupcakes.
2. Mix Wet Ingredients: In a large bowl, beat the butter and sugar together until the mixture is smooth and creamy. Then add in the eggs, vanilla extract, orange zest, milk, orange juice, and sour cream, mixing thoroughly until the batter is smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, beating slowly until just combined with a few lumps remaining for a tender crumb.
4. Fill Cupcake Liners and Bake: Line a cupcake pan with paper liners and fill each about ¾ full with the batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Cool Cupcakes: Remove from the oven and allow the cupcakes to cool completely in the pan before frosting, to prevent melting the buttercream.
6. Prepare Buttercream: In a large bowl, beat the butter until smooth and fluffy. Add in vanilla extract, orange zest, and orange juice, mixing until incorporated.
7. Add Powdered Sugar: Gradually add powdered sugar, 1-2 cups at a time, mixing well after each addition. Continue to beat the frosting for another 4-5 minutes until it becomes light, airy, and easy to spread.
8. Frost Cupcakes: Top each cooled cupcake with a generous amount of orange buttercream. Optionally garnish with an orange peel twist for extra citrus aroma and decoration.

Notes

• Ensure cupcakes are completely cooled before frosting to avoid melting the buttercream.
• Sour cream adds moisture and a slight tang, enhancing the cupcake’s texture and flavor.
• Use fresh orange zest and juice for the best citrus flavor.
• You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and adding 2 tablespoons of cornstarch for similar results.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: orange creamsicle cupcakes, orange cupcakes, buttercream frosting, citrus cupcakes, party cupcakes, orange dessert