Orange Creamsicle Cupcakes are the perfect way to bring the bright and refreshing flavors of summer to your dessert table. The cupcakes are soft, fluffy, and bursting with citrusy goodness, thanks to the freshly squeezed orange juice and zest. The creamy, smooth buttercream frosting adds just the right amount of sweetness and is infused with orange flavor for a truly indulgent treat. Whether you're baking these cupcakes for a summer picnic, a birthday party, or just because, they're sure to be a hit with everyone. Start by preparing the cupcake batter, which combines a mixture of all-purpose flour, baking powder, baking soda, and a pinch of salt. The wet ingredients include room-temperature butter, sugar, thick yogurt or sour cream, and vanilla or orange extract for extra flavor. Once baked and cooled, top the cupcakes with the delicious orange buttercream frosting, made from sifted powdered sugar, soft unsalted butter, and a splash of orange juice. Garnish with a sprinkle of orange zest or small orange slices for an extra touch of summer charm.
Orange Creamsicle Cupcakes with Buttercream Frosting are a delightful treat that captures the essence of summer in every bite. These cupcakes are soft, fluffy, and bursting with the bright, citrusy flavors of fresh orange juice and zest, perfectly balanced with the rich and creamy buttercream frosting. Whether you're planning a summer picnic, a birthday party, or simply want to enjoy a sweet, refreshing dessert, these cupcakes are sure to be a hit!
INGREDIENTS
- All-purpose flour: 1 1/3 cups
- Freshly squeezed orange juice: 3.5 tbsp
- Milk: 2 tbsp
- Unsalted butter: 8 tbsp, room temperature
- Sugar: ¾ cup
- Thick yogurt or sour cream: 3 tbsp
- Vanilla or orange extract: 1 tsp
- Finely grated orange zest: ½ tsp
- Large egg whites: 2
- Baking powder: 1.5 tsp
- Baking soda: ¼ tsp
- Kosher salt: ¼ tsp
- Sifted powdered sugar: 2.5 cups (for frosting)
- Soft unsalted butter: ½ cup (8 tbsp) (for frosting)
- Orange juice: 2 tbsp (for frosting)
- Orange food coloring: 2 drops
- Vanilla or orange extract: ½ - 1 tsp (for frosting)
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3:
- In a large bowl, cream the butter and sugar until pale and fluffy. Mix in yogurt or sour cream, then gradually add egg whites, beating well after each addition.
- Step 4:
- Alternate adding the dry ingredients with the milk and orange juice, beginning and ending with the flour mixture. Mix until just combined.
- Step 5:
- Fold in the vanilla or orange extract and finely grated orange zest.
- Step 6:
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Step 7:
- To prepare the frosting, whip the butter until creamy. Gradually add the sifted powdered sugar, orange juice, extract, and food coloring. Mix until fluffy and well combined.
- Step 8:
- Once the cupcakes are completely cooled, frost them with the orange buttercream frosting and garnish with orange zest or small orange slices.
Serving and Storage Tips
- Serve these cupcakes fresh for the best flavor. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- If storing in the refrigerator, allow the cupcakes to come to room temperature before serving for the best texture.
Helpful Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- Add a few drops of orange food coloring to the batter for a more vibrant orange color.
Tips from Well-Known Chefs
- Chef Anna suggests adding a pinch of cardamom to the cupcake batter for a unique flavor twist.
- Chef Marcus recommends garnishing with candied orange peel for an extra special touch.