Description
These Orange Creamsicle Cupcakes combine a moist, tangy orange-flavored cake with a luscious orange buttercream frosting, delivering the nostalgic taste of a creamsicle in cupcake form. Perfect for spring or summer gatherings, these cupcakes offer a balanced citrus sweetness complemented by a creamy texture.
Ingredients
Cake
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 2 tablespoons orange zest
- 3/4 cup milk
- 1/4 cup orange juice
- 2 teaspoons vanilla bean paste
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
Orange Buttercream Frosting
- 1 cup butter
- 1 teaspoon vanilla bean paste
- 2 teaspoons orange zest
- 3 tablespoons orange juice
- 4 cups powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while preparing the batter.
- Make the orange cake batter: In a large bowl, beat 1 cup salted butter with 1 1/2 cups granulated sugar until smooth and creamy. Add in 2 large eggs, 2 teaspoons vanilla bean paste, 2 tablespoons orange zest, 3/4 cup milk, 1/4 cup orange juice, and 3/4 cup sour cream. Blend until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups cake flour, 1 teaspoon salt, 1/2 teaspoon baking soda, and 1 1/2 teaspoons baking powder.
- Mix wet and dry ingredients: Slowly add the dry ingredient mixture into the wet ingredients, beating gently until everything is just incorporated and only a few lumps remain; avoid overmixing to keep the cake tender.
- Fill the cupcake pans: Line cupcake pans with liners, then fill each cupcake cup about 3/4 full with the batter.
- Bake the cupcakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the orange buttercream frosting: In a large bowl, beat 1 cup butter until smooth and fluffy. Add 1 teaspoon vanilla bean paste, 2 teaspoons orange zest, and 3 tablespoons orange juice, mixing until combined.
- Add powdered sugar: Gradually add 4 cups powdered sugar, one to two cups at a time, mixing well after each addition. Continue beating the frosting for 4-5 minutes until it becomes light, creamy, and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the orange buttercream. Optionally, garnish with a twist of orange peel for an elegant finishing touch.
Notes
- Sour cream adds moisture and tang to the cupcakes; if unavailable, plain Greek yogurt can be used as a substitute.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Vanilla bean paste enhances the flavor more than vanilla extract; if you do not have it, use pure vanilla extract instead.
- Orange zest can be obtained from fresh oranges, make sure to avoid the bitter white pith beneath the skin.
- Cake flour can be substituted with all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch for a lighter texture.
