Description
These Orange Creamsicle Cupcakes combine zesty orange flavors with creamy frosting to create a delightful treat reminiscent of the classic creamsicle ice cream popsicle. Soft, moist cupcakes are filled with a whipped orange cream center and topped with a luscious orange-flavored buttercream frosting. Perfect for spring and summer gatherings, these cupcakes offer a refreshing twist on traditional desserts.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup whole milk
Orange Cream Filling
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
Creamsicle Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Orange food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and orange zest. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk, beginning and ending with the dry ingredients, mixing just until combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Orange Cream Filling: In a medium bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla extract, and orange zest, then continue whipping until stiff peaks form. Using a small knife or cupcake corer, remove the center of each cooled cupcake and fill with the whipped orange cream filling.
- Make the Creamsicle Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the orange juice, vanilla extract, and heavy cream, and beat until smooth and fluffy. Optionally, add a few drops of orange food coloring to achieve a vibrant hue. Frost the filled cupcakes using a piping bag or spatula as desired.
- Serve: Decorate the frosted cupcakes with additional orange zest, sprinkles, or a small slice of fresh orange. Serve and enjoy the refreshing, creamy cupcakes!
Notes
- Use fresh oranges for the best flavor in both zest and juice.
- Make sure to not overmix the batter to keep cupcakes light and fluffy.
- Filling cupcakes with the orange cream adds an extra burst of citrus flavor and moisture.
- Orange food coloring is optional but enhances the visual appeal.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
