Orange creamsicles on a hot summer day. Orange creamsicle sodas. And, now, orange creamsicle cupcakes are joining the party as a summer treat.
I originally found this cupcake idea on Friday while searching for what dessert to make that weekend. Cupcakes won because, a. I wanted frosting, b. I did not want to make a layer cake, and c. I had already made cookies earlier in the week, so no frosted cookies.
So, now to Pinterest to decide what to make. For my easily distracted mind, Pinterest is perfect. Mostly pictures and minimal words until you click the recipe. On the other hand, it also overwhelms me rather quickly. Boston cream cupcakes? Yes! Pina colada cupcakes? Of course! Orange creamsicle cupcakes? Definitely! Watermelon cupcakes? Sounds great! And so on. After I came to my senses and decided to make one cupcake recipe, I had to pick one. Orange creamsicles won.
This recipe is modified from my Cherry Limeade Cupcakes, which I made back in March. I just swapped out some of the liquids, eliminated the almond extract, added zest, and, cupcakes!
I couldn’t believe I got it right on the first try. I had originally planned on orange cupcakes with vanilla buttercream. Two separate flavors. But, the cupcakes came out tasting like creamsicles! I decided that was way better than my first idea.
So, creamy-orange buttercream it was!
Recipe for the Cupcakes and the Frosting Servings: 12
Time, active: 2o minutes. Time, inactive: 20 minutes. Total time: 40 minutes
1 and a 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup of white sugar
1/2 cup salted butter, softened
1/2 cup of whole milk
3/4 cup of orange juice (can be obtained from 2 large oranges)
1 teaspoon orange zest (can be obtained from those 2 large oranges, probably 1 orange if you are reasonably competent in zesting, I am not)
1 teaspoon vanilla extract
To Make the Cupcakes
To Make the Cupcakes: Preheat oven to 350 degrees and line a standard cupcake pan with liners.
Whisk the flour and baking soda together. In an electric hand or stand mixer, beat butter and sugar together on medium speed for about 1 minute, or until it all comes together. Add the egg and beat until combined. Now, in a large measuring cup, stir milk, juice, vanilla extract, and zest together. If you try it at this point, it will taste like a defrosted creamsicle.
On medium speed, add roughly 1/3 of the flour mixture to the butter mixture. Add roughly 1/3 of the milk mixture. Repeat until everything is combined.
Fill cupcake pan liners about 3/4 of the way full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients for the Frosting
1 and 1/2 cups salted butter, softened
4 cups powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon orange juice
1/2 teaspoon orange extract, optional
To Make the Frosting:
Beat butter in electric hand or stand mixer on high until whipped and creamy
Beat in the powdered sugar, 1 cup at a time.
Add in the orange juice and extracts.
Now, turn the mixer to high and whip for about 1 minute. Pipe onto cupcakes as desired.
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