Description
These Dreamsicle Cupcakes capture the nostalgic flavors of the classic creamsicle in a delightful cupcake form. Moist and fluffy orange-infused cake cupcakes are topped with a smooth, tangy orange vanilla buttercream frosting, making them a perfect treat to brighten any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp orange zest (from about 2 oranges)
- 1/2 cup whole milk
- 1/4 cup freshly squeezed orange juice
Orange Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. This ensures even distribution of leavening agents for uniform cupcake rise.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and pale in color, about 3-4 minutes. This step incorporates air for a tender crumb.
- Add eggs and flavorings: Incorporate the eggs one at a time into the butter-sugar mixture, blending well after each addition. Then stir in the vanilla extract and freshly grated orange zest to infuse bright citrus flavor.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and liquids (milk and orange juice) to the wet ingredients in three batches, beginning and ending with the dry. Mix gently until just combined to avoid overmixing, which can make cupcakes dense.
- Fill cupcake liners: Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rise without overflow.
- Bake cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove from oven and let cupcakes cool inside the tin for 5 minutes.
- Cool completely: Transfer cupcakes to a wire rack to cool completely before frosting to prevent melting the buttercream.
- Prepare frosting: Beat softened butter until creamy. Gradually add powdered sugar, orange juice, orange zest, vanilla extract, and a pinch of salt, mixing until smooth and fluffy. Adjust orange juice quantity to achieve desired consistency.
- Frost cupcakes: Once cooled, pipe or spread the orange vanilla buttercream evenly over each cupcake for a luscious finish.
Notes
- Make sure cupcakes are completely cool before frosting to avoid melting the buttercream.
- You can zest the orange before juicing to make this step quicker and easier.
- Adjust the orange juice in the frosting for thickness: add less for stiffer frosting or more to thin it out.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For an extra pop of citrus flavor, garnish cupcakes with a small piece of candied orange peel.
