Orange Creamsicle Cupcakes with Orange Buttercream Frosting

Orange Creamsicle Cupcakes with Orange Buttercream Frosting are the perfect treat to bring back the flavors of your favorite summer creamsicle. These cupcakes are bright and zesty, made with freshly squeezed orange juice, orange zest, and a touch of creamy yogurt or sour cream. The result is a moist, flavorful cupcake with a light, fluffy texture. To top it off, the cupcakes are crowned with a smooth and creamy orange buttercream frosting, which is both refreshing and indulgent. These cupcakes are easy to make and perfect for parties, special occasions, or just a fun baking project at home.

• All-purpose flour: 1 ⅓ cups, to form the base of the cupcakes
• Fresh orange juice: 3.5 tbsp, for zesty flavor
• Milk: 2 tbsp, for moisture in the batter
• Unsalted butter: 8 tbsp, room temperature, to create a rich base
• Sugar: ¾ cup, to sweeten the cupcakes
• Yogurt or sour cream: 3 tbsp, for added creaminess
• Vanilla or orange extract: 1 tsp, to enhance flavor
• Orange zest: ½ tsp finely grated, for a vibrant citrus aroma
• Egg whites: 2 large, for a lighter, fluffier texture
• Baking powder: 1.5 tsp, to help the cupcakes rise
• Baking soda: ¼ tsp, for additional lift
• Kosher salt: ¼ tsp, to balance the sweetness
• Powdered sugar (for frosting): 2.5 cups, sifted, for sweetness and structure in the frosting
• Unsalted butter (for frosting): ½ cup, softened, for creamy texture in the buttercream
• Orange juice (for frosting): 2 tbsp, for vibrant citrus flavor
• Orange food coloring: 2 drops, to give the frosting its vibrant hue
• Vanilla or orange extract (for frosting): ½ – 1 tsp, for added flavor

Step 1:

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3:

In a large bowl, cream the softened butter and sugar together until pale and fluffy.

Step 4:

Mix in the yogurt or sour cream. Gradually add the egg whites, beating well after each addition.

Step 5:

Alternate adding the dry ingredients with the milk and orange juice, beginning and ending with the flour mixture.

Step 6:

Gently fold in the vanilla or orange extract and finely grated orange zest.

Step 7:

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8:

Let the cupcakes cool completely before frosting.

Step 9 (frosting):

In a bowl, whip the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, orange juice, vanilla or orange extract, and food coloring. Beat until light and fluffy.

Step 10:

Once the cupcakes are completely cooled, pipe or spread the orange buttercream frosting on top. Garnish with orange zest or small slices of orange for an extra touch.

• For the best flavor, serve these cupcakes fresh at room temperature.
• Store any leftovers in an airtight container for up to 3 days in the refrigerator. Bring to room temperature before serving.

• Using room temperature ingredients ensures a smoother batter and better consistency in the frosting.
• Lightly toasting the orange zest before adding it to the batter can enhance the orange flavor.

Tips from Well-Known Chefs

• Chef Mary Berry: For a light, fluffy cupcake, ensure that you don’t overmix the batter once the dry ingredients are added. Stir just until combined to avoid dense cupcakes.

Pin it