Description
These Orange Creamsicle Cupcakes combine the classic flavors of creamy vanilla and bright orange zest for a delightful treat reminiscent of the nostalgic creamsicle. Moist cupcakes infused with fresh orange zest are topped with a smooth, tangy cream cheese frosting flavored with vanilla and orange extract. Perfect for spring gatherings, parties, or an uplifting everyday dessert.
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour (415g)
- 1 cup granulated sugar (218g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 Tablespoons grated orange zest
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 1 cup vanilla sugar (218g)
- 3/4 cup vegetable oil (162g)
- 1 cup buttermilk (244g)
Creamsicle Frosting
- 8 ounces brick style cream cheese, softened (226g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 2 teaspoons grated orange zest
- 2 cups confectioners’ sugar (252g)
- Orange paste food color (optional)
Instructions
- Preheat and Prepare Pans: Heat the oven to 350°F (177°C). Line two 12-cavity cupcake pans with paper liners to ensure easy cupcake removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully blended, ensuring an even distribution of leavening agents.
- Combine Wet Ingredients: In a large bowl, use an electric mixer to beat the eggs, grated orange zest, vanilla extract, and orange extract until well mixed and fragrant.
- Add Vanilla Sugar and Liquids: Beat in the vanilla sugar. Then incorporate the vegetable oil followed by the buttermilk, mixing until the batter is smooth and homogeneous.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Beat just until combined to avoid overmixing, which can make cupcakes dense.
- Fill Cupcake Liners: Spoon approximately 1/4 cup of batter into each lined muffin cup, filling evenly for uniform cupcakes.
- Bake Cupcakes: Bake in the preheated oven for 25 to 28 minutes until a wooden toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Remove the cupcakes from the oven and transfer to a wire rack. Let cool completely before frosting to prevent melting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese with vanilla extract, orange extract, and grated orange zest on low speed until smooth and blended.
- Add Confectioners’ Sugar: Gradually add the confectioners’ sugar, beating continuously until the frosting becomes fluffy and smooth.
- Optional Coloring and Firming: If desired, beat in a small amount of orange paste food coloring to achieve a light orange hue. Refrigerate the frosting until it firms up enough to spread easily.
- Adjust Frosting Consistency: To thicken the frosting, add more confectioners’ sugar incrementally until the desired spreadable consistency is reached.
Notes
- Vanilla sugar can be made by infusing granulated sugar with vanilla beans or purchased pre-made.
- Ensure cream cheese is softened to room temperature for smooth frosting without lumps.
- Refrigerate frosted cupcakes if not serving immediately to keep frosting firm.
- The orange zest adds natural brightness; adjust to taste for stronger or milder orange flavor.
- Use fresh buttermilk for best texture; substitute with milk plus vinegar or lemon juice if unavailable.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
