Orange Creamsicle Cupcakes (Print Version)
# Ingredients:
01 -
All-purpose flour: 1 1/3 cups.
02 -
Freshly squeezed orange juice: 3.5 tbsp.
03 -
Milk: 2 tbsp.
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Unsalted butter: 8 tbsp, room temperature.
05 -
Sugar: ¾ cup.
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Thick yogurt or sour cream: 3 tbsp.
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Vanilla or orange extract: 1 tsp.
08 -
Finely grated orange zest: ½ tsp.
09 -
Large egg whites: 2.
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Baking powder: 1.5 tsp.
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Baking soda: ¼ tsp.
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Kosher salt: ¼ tsp.
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Sifted powdered sugar: 2.5 cups (for frosting).
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Soft unsalted butter: ½ cup (8 tbsp) (for frosting).
15 -
Orange juice: 2 tbsp (for frosting).
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Orange food coloring: 2 drops.
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Vanilla or orange extract: ½ - 1 tsp (for frosting).
# Instructions:
01 -
Preheat the oven to 350°F. Line a cupcake pan with liners.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
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.
04 -
Alternate adding the dry ingredients with the milk and orange juice, beginning and ending with the flour mixture. Mix until just combined.
05 -
Fold in the vanilla or orange extract and finely grated orange zest.
06 -
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.
07 -
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.
08 -
Once the cupcakes are completely cooled, frost them with the orange buttercream frosting and garnish with orange zest or small orange slices.
# Notes:
01 -
These cupcakes are perfect for a bright, summery dessert that's full of citrusy flavor.
02 -
Ensure the cupcakes are fully cooled before frosting to prevent the buttercream from melting.