Orange Creamsicle Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 Whisk
- 1 hand mixer or stand mixer
- 3 silicone spatulas
- 1 fine grater or zester
- 1 citrus juicer (optional)
- 1 wire cooling rack
- 1 piping bag and tip (optional
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/4 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest finely grated
- 1/2 cup whole milk room temperature
- 1/4 cup fresh orange juice
- 1/2 cup sour cream room temperature
- 1/2 cup heavy cream cold
- 2 tablespoon powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoon orange marmalade or orange curd
- 1/2 cup unsalted butter softened
- 4 ounce cream cheese softened
- 2 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoon orange juice
- 1 teaspoon orange zest finely grated
- 1 1–2 drops orange food coloring optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder and salt until well combined.
- In a separate medium bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla and orange zest.
- In a small bowl stir together the milk, orange juice and sour cream until smooth.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry ingredients and mixing just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack, about 30–40 minutes.
- While the cupcakes cool, whip the cold heavy cream with a mixer until soft peaks form.
- Add powdered sugar and vanilla to the cream and continue whipping to firm peaks.
- Gently fold in the orange marmalade or orange curd until just combined, then refrigerate the filling.
- For the frosting, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low until incorporated, then increase to medium and beat until fluffy.
- Mix in the vanilla, orange juice and orange zest, then add food coloring if using and beat until smooth and spreadable.
- Once cupcakes are completely cool, use a small knife or cupcake corer to remove a small plug from the center of each cupcake.
- Fill each cupcake cavity with the chilled orange cream filling using a spoon or piping bag.
- Pipe or spread the orange creamsicle frosting generously over the tops of the filled cupcakes.
- Chill the cupcakes for 10–15 minutes to set the frosting slightly before serving.
Notes
For best flavor, use fresh oranges for both zest and juice, as the essential oils in the zest create that classic creamsicle aroma; avoid overmixing the batter once the flour is added to keep the cupcakes tender and light. Bring cold ingredients like eggs, sour cream and cream cheese to room temperature (except the whipping cream) so they incorporate smoothly without lumps. If your frosting seems too soft, chill it for 10–15 minutes and rewhip briefly, or add a little more powdered sugar to firm it up. Cupcakes can be baked a day ahead and stored covered at room temperature, then filled and frosted the day of serving; keep finished cupcakes refrigerated if holding longer than 2 hours and let them sit at room temperature for about 15 minutes before eating for the creamiest texture and best flavor.
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