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Amberly Vahn

Irresistible Orange Creamsicle Cupcakes for Every Occasion

These Orange Creamsicle Cupcakes capture the essence of summer with refreshing orange flavors, making them a delightful treat for any holiday gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 zest of orange
  • 1/2 cup orange juice, freshly squeezed
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Muffin tin
  • Cupcake liners
  • Electric mixer
  • Mixing bowls
  • Toothpick
  • Piping bag (optional)

Method
 

  1. First, preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s light and airy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Follow with the orange zest and vanilla extract, and beat until well incorporated.
  5. Gradually blend in the dry ingredients, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined.
  6. Divide the batter evenly among the prepared muffin cups and bake for 18-20 minutes.
  7. While the cupcakes cool, prepare your frosting by beating the softened butter until creamy and adding the powdered sugar, heavy cream, and vanilla extract.
  8. Once the cupcakes are completely cool, frost them however you like.

Notes

Make the batter a day in advance for optimal texture.