Orange Creamsicle Cupcakes with Orange Buttercream
Soft, fluffy orange creamsicle cupcakes bursting with fresh citrus flavor and topped with a smooth, creamy orange buttercream frosting. These cupcakes perfectly capture the nostalgic creamsicle taste in a light, bakery-style dessert.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cupcake pan (12-count)
- Cupcake liners
- Rubber Spatula
- Cooling rack
- Piping bag (optional)
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Orange Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with liners.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, orange juice, and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Pour in the milk and mix until the batter is smooth and well combined.
- Divide the batter evenly into cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cupcakes cool completely on a wire rack.
- In a bowl, beat the butter for the frosting until creamy.
- Gradually add powdered sugar and mix until smooth.
- Add orange juice, orange zest, and vanilla extract, then beat until fluffy.
- Pipe or spread the buttercream onto the cooled cupcakes.
Notes
Nutritional Information (per cupcake)
- Calories: 250 kcal
- Carbohydrates: 30 g
- Fat: 12 g
- Protein: 3 g
- Sugar: 20 g
