Description
Zesty orange creamsicle cupcakes bring nostalgic summer flavors dancing across sweet palettes. Creamy buttercream crowns these delightful treats, promising pure indulgence with each delectable bite you’ll savor.
Ingredients
Scale
Cupcake Ingredients:
Dry Ingredients:
- 1 1/3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients:
- 8 tablespoons (1/2 cup) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large egg whites
- 3.5 tablespoons freshly squeezed orange juice
- 2 tablespoons milk
- 3 tablespoons thick yogurt or sour cream
- 1 teaspoon vanilla or orange extract
- 1/2 teaspoon finely grated orange zest
Frosting Ingredients:
- 2.5 cups sifted powdered sugar
- 1/2 cup (8 tablespoons) soft unsalted butter
- 2 tablespoons orange juice
- 1/2 – 1 teaspoon vanilla or orange extract
- 2 drops orange food coloring
Instructions
- Prepare the oven to 350°F and arrange cupcake liners in a muffin pan, ensuring even spacing.
- In a medium mixing bowl, thoroughly combine flour, baking powder, baking soda, and salt using a whisk to eliminate any potential lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes light, airy, and pale in color. Incorporate yogurt, then gently add egg whites, mixing thoroughly after each addition.
- Carefully alternate adding dry ingredients with milk and orange juice, starting and concluding with the flour mixture. Mix until ingredients are just integrated, avoiding overmixing.
- Gently fold in vanilla or orange extract and finely grated orange zest, distributing flavors evenly throughout the batter.
- Distribute batter equally among cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center emerges clean.
- Allow cupcakes to cool completely on a wire rack, which prevents moisture accumulation and maintains texture.
- Whip butter until smooth and creamy. Gradually incorporate sifted powdered sugar, orange juice, extract, and food coloring, mixing until the frosting reaches a light, fluffy consistency.
- Once cupcakes have cooled, generously pipe or spread orange buttercream frosting. Garnish with additional orange zest or delicate orange slice decorations for visual appeal.
Notes
- Swap yogurt or sour cream with dairy-free alternatives like coconut yogurt for a vegan-friendly version that maintains moisture and tanginess.
- Reduce sugar content by using monk fruit sweetener or stevia, keeping the cupcakes light and enjoyable for those watching their sugar intake.
- Enhance orange flavor by soaking cooled cupcakes briefly in fresh orange juice before frosting, creating an extra burst of citrusy goodness.
- Ensure even baking by rotating the cupcake pan halfway through cooking time, preventing potential uneven browning or dry edges.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 296 kcal
- Sugar: 28 g
- Sodium: 125 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg