Orange Creamsicle Cupcakes

Capture the sweet essence of summer with these Orange Creamsicle Cupcakes, bursting with vibrant citrus flavor and creamy indulgence. Moist and fluffy, these treats are infused with the brightness of orange zest and juice, topped with a velvety buttercream frosting that will transport you to a sunny state of mind.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon vanilla extract
• Orange Creamsicle Buttercream frosting ingredients:
• 1 cup unsalted butter, at room temperature
• 2 1/4 cups powdered sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• Sprinkles or orange zest for garnish

Instructions

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

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

In a large bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes.

Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined.

Beat in the eggs one at a time, then beat in the orange zest, orange juice, and vanilla extract.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely in the pan.

To make the frosting, beat the butter until creamy, about 2 minutes.

Gradually add the powdered sugar, beating until smooth and creamy.

Beat in the orange juice and vanilla extract.

Once the cupcakes are completely cool, frost each cupcake with the Orange Creamsicle Buttercream frosting.

Garnish with sprinkles or orange zest, if desired.

Notes

Make sure to use room temperature ingredients for the best results.

Don’t overmix the batter, as it can lead to dense cupcakes.

If you don’t have fresh orange juice, you can substitute it with bottled orange juice.

However, keep in mind that the flavor might not be as vibrant.

For a more intense orange flavor, you can add more orange zest or juice.

Just be careful not to overpower the other ingredients.

If you find the frosting too sweet, you can reduce the powdered sugar to 2 cups.

Cupcakes are best consumed within 3 days of baking.

Store them in an airtight container at room temperature.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 3g