Description
These Orange Creamsicle Cupcakes combine the classic flavors of oranges and creamy vanilla frosting in a delightful treat. Featuring a moist orange-infused cake, a luscious orange cream filling, and a fluffy creamsicle frosting, these cupcakes are perfect for springtime celebrations or any occasion that calls for a burst of citrusy sweetness.
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. In a large bowl, cream the softened butter and granulated sugar together 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. Start and end with the dry ingredients, mixing just until combined. Distribute the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let 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 the 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 orange cream mixture.
- Make the Creamsicle Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the orange juice, vanilla extract, and heavy cream, and beat until the frosting is smooth and fluffy. If desired, add a few drops of orange food coloring to achieve a vibrant orange color. Frost the filled cupcakes using a piping bag or spatula.
- Serve: Decorate the frosted cupcakes with additional orange zest, sprinkles, or a small slice of fresh orange. Serve immediately and enjoy the refreshing citrus flavors.
Notes
- For best results, use freshly squeezed orange juice and zest to maximize the citrus flavor.
- Ensure the cupcakes are completely cool before filling and frosting to prevent melting or sliding.
- The orange cream filling can be made ahead and refrigerated, but whip gently again before using.
- If desired, add a drop or two of orange food coloring to the frosting for a more visually striking presentation.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
