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.

Ingredients

Scale

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

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cupcakes.
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.
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.
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.
Cool Cupcakes: Remove from the oven and allow the cupcakes to cool completely in the pan before frosting, to prevent melting the buttercream.
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.
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.
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