Creamsicle Cupcakes
Bright, zesty, and irresistibly sweet, Creamsicle Cupcakes are the ultimate nostalgic treat reimagined in dessert form! Bursting with vibrant orange flavor from freshly squeezed orange juice and fragrant orange zest, these fluffy cupcakes are balanced with the perfect hint of vanilla for that classic creamsicle twist. Topped with a creamy, cloud-like orange-tinted frosting, these cupcakes are as stunning as they are delicious. Ready in just 40 minutes, they make the perfect dessert for summer gatherings, birthdays, or any occasion that calls for a pop of citrusy sunshine. Whip up these easy-to-make cupcakes and enjoy a dreamy bite of summer nostalgia with every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 0.5 cups Orange juice, freshly squeezed
- 0.25 cups Whole milk
- 3 cups Powdered sugar
- 3 tablespoons Heavy cream
- 3 drops Orange food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
In a small bowl or measuring cup, combine the orange juice and milk.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice-milk mixture. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
For the frosting, beat the powdered sugar, heavy cream, and orange food coloring (if using) together in a large bowl until smooth and fluffy. Begin on a low speed to avoid sugar clouds and increase to medium-high speed for about 2-3 minutes.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Optional: Decorate with extra orange zest or sprinkle with decorative sugar for a fun finish.
Nutrition Facts
Calories |
4087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 719.5 g | 262% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 567.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
