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Refreshing Orange Creamsicle Cupcakes

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Delightful cupcakes bursting with zesty orange flavor and topped with airy whipped frosting for a perfect spring treat.

Ingredients

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  • 2 Fresh Oranges (for zest and juice)
  • 1 cup Unsalted Butter (room temperature)
  • 1/2 cup Buttermilk
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Powdered Sugar (Confectioners’ Sugar)
  • 1/4 cup Heavy Cream or Milk (for frosting)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 3 Eggs

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set it aside.
  3. Cream together the softened unsalted butter and orange zest on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, fully incorporating each egg before adding the next. Stir in the pure vanilla extract until just combined.
  5. Gradually add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Add half of the buttermilk and orange juice mixture, mixing until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining half of the liquid. Finish by adding the last third of the dry ingredients.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each one about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Remove the muffin tin from the oven and let the cupcakes cool for about 5 minutes. Transfer them to a wire rack to cool completely.
  9. Cream the softened unsalted butter until light and fluffy. Gradually add sifted powdered sugar until combined, then beat until smooth. Add orange zest, orange juice, and pure vanilla extract, and beat until fluffy.
  10. Frost the cooled cupcakes generously using an offset spatula, knife, or piping bag. Garnish with fresh orange zest or candied orange peel.

Notes

Use freshly squeezed orange juice for the most intense flavor. Be careful not to overmix the batter to keep the cupcakes tender.

Nutrition

Find it online: https://pinrecipezbylinaa.com/orange-creamsicle-cupcakes-refreshing-spring-treat/

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