Description
These Orange Creamsicle Cupcakes bring the nostalgic flavor of the classic creamsicle into a delightful cupcake form. Featuring a moist orange-infused cupcake base, a luscious orange cream filling, and a smooth creamsicle frosting, these cupcakes offer a perfect balance of citrus and sweetness that’s sure to impress at any gathering.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup whole milk
Orange Cream Filling
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
Creamsicle Frosting
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Orange food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and orange zest. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk—begin and end with the dry ingredients—mixing until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Orange Cream Filling: In a medium bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, vanilla extract, and orange zest, then continue whipping until stiff peaks form. Using a small knife or cupcake corer, remove the center of each cooled cupcake and fill with the orange cream filling.
- Make the Creamsicle Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the orange juice, vanilla extract, and heavy cream, beating until smooth and fluffy. If desired, incorporate a few drops of orange food coloring for a vibrant hue. Frost the filled cupcakes using a piping bag or a spatula.
- Serve: Decorate the frosted cupcakes with orange zest, sprinkles, or a small slice of fresh orange for extra flair. Serve and enjoy the nostalgic creamsicle flavors!
Notes
- For best results, use fresh orange juice and zest for a bright, natural flavor.
- You can substitute whole milk with any milk of your choice, like almond or oat milk.
- If you prefer a less sweet frosting, gradually add powdered sugar to taste.
- Ensure cupcakes are fully cooled before coring and filling to prevent filling from melting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
