Description
Delight in these vibrant Dreamsicle Cupcakes, a perfect blend of creamy orange flavor and classic vanilla. Moist and fluffy cupcakes infused with fresh orange zest and juice are topped with a luscious orange buttercream frosting, creating a nostalgic treat reminiscent of the classic orange creamsicle. Ideal for any occasion, these cupcakes offer a burst of citrus brightness balanced by rich sweetness.
Ingredients
Scale
Cupcakes
- 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 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 the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as the dry base for your cupcakes.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, which takes about 3 to 4 minutes.
- Add the Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the fresh orange zest to enhance the flavor.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk and orange juice. Start and end with the dry ingredients. Mix gently and just until combined to maintain a tender crumb.
- Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes. Gradually add powdered sugar, half a cup at a time, beating until completely combined.
- Add Orange Flavoring: Incorporate the orange juice, orange zest, vanilla extract, and a pinch of salt into the frosting. Continue beating until the frosting is light, fluffy, and of desirable consistency. Adjust by adding more powdered sugar or orange juice as needed.
- Frost the Cupcakes: After the cupcakes have cooled completely, use a piping bag or spatula to generously frost each cupcake with the orange buttercream. Serve and enjoy your Dreamsicle Cupcakes.
Notes
- Ensure the butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to prevent dense cupcakes.
- If fresh oranges are not available, use high-quality orange juice and zest for best results.
- Adjust the frosting consistency by adding more powdered sugar to thicken or orange juice to thin as needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
