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Orange Creamsicle Cupcakes Recipe

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4.2 from 7 reviews

These Orange Creamsicle Cupcakes combine the nostalgic flavors of a classic orange creamsicle into a moist, fluffy cupcake. Infused with fresh orange zest, juice, and a hint of vanilla, these cupcakes are perfect for a delightful dessert that tastes like summer in every bite.

Ingredients

Cupcake Batter

  • 1 ½ cups (188 g) all-purpose flour, sifted
  • 1 tablespoon orange zest
  • 2 teaspoons McCormick® orange extract (optional)
  • 2 tablespoons fresh squeezed orange juice, divided
  • 1 teaspoon pure vanilla extract
  • ½ cup (115 g) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (1 stick /113 g) unsalted butter, room temperature
  • ¼ teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1 drop orange food coloring, or one small drop red + yellow

Topping

  • Whipped Vanilla Frosting (as desired)

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Line a muffin or cupcake tin with paper liners or grease the cups to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and coarse salt to ensure even distribution of these leavening agents and salt.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
  4. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until each egg is incorporated to avoid overbeating which can toughen the batter.
  5. Add Wet Ingredients: Mix in the vanilla extract, 1 tablespoon of fresh orange juice, and room temperature whole milk on low speed for about 30 seconds until combined.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients while mixing slowly to avoid overmixing; mix just until the flour disappears.
  7. Fold in Orange Zest: Remove the bowl from the mixer and gently fold in the orange zest with a spatula to evenly distribute the citrus flavor without deflating the batter.
  8. Optional Coloring and Extract: Add 1 drop of orange food coloring and 2 teaspoons of orange extract if desired; gently fold to incorporate.
  9. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  10. Bake: Bake in the preheated oven for 16 to 20 minutes, or until the cupcake tops are just dry to the touch and a toothpick inserted into the center comes out clean.
  11. Cool: Transfer the muffin tin to a wire rack. Using a pastry brush, lightly brush the remaining 1 tablespoon of fresh orange juice over the tops of the cupcakes for added moisture and flavor.
  12. Frost: Allow the cupcakes to cool completely and dry before topping with your choice of Whipped Vanilla Frosting.

Notes

  • Ensure all cold ingredients are at room temperature for a smooth, well-emulsified batter.
  • Baking times may vary slightly depending on your oven; start checking at the 16-minute mark.
  • For extra orange flavor, use fresh orange zest instead of dried.
  • Brush with orange juice after baking for a light glaze and added moisture.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://bitezly.com/orange-creamsicle-cupcakes-recipe/