Creamy Orange Creamsicle Cupcakes
Orange Creamsicle Cupcakes are soft citrus flavored cupcakes topped with smooth orange buttercream, combining bright orange notes with a creamy finish for a light and cheerful dessert.
Ingredients
For the cupcakes
- 1½ cups all purpose flour measured using the scoop and sweep method
- ½ cup unsalted butter room temperature
- 1 cup sugar
- ½ cup fresh orange juice freshly squeezed
- ¼ cup whole milk
- ½ cup thick yogurt or sour cream full fat
- 3 large egg whites room temperature
- 1 tsp vanilla extract or orange extract
- 1 tbsp finely grated orange zest
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
For the frosting
- 3 cups powdered sugar sifted
- ¾ cup unsalted butter softened
- 2 to 3 tbsp fresh orange juice
- 1 tsp vanilla extract or orange extract
- Orange food coloring optional
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar for 3 to 4 minutes until light and fluffy.
- Mix in yogurt and egg whites until smooth.
- Add dry ingredients alternating with milk and orange juice, mixing just until combined.
- Fold in extract and orange zest.
- Fill liners two thirds full and bake 18 to 20 minutes until a toothpick comes out clean.
- Cool briefly in pan, then cool completely on a rack.
- Beat butter with powdered sugar, orange juice, and extract until fluffy, adjusting consistency as needed.
- Frost cooled cupcakes and garnish if desired.