Orange Dreamsicle Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 2 rubber spatulas
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 fine grater or microplane
- 1 Cooling rack
- 1 piping bag or zip-top bag
- 1 large star piping tip (optional)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 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 orange juice freshly squeezed
- 1/2 cup heavy cream cold
- 2 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon orange juice
- 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 a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract and orange zest.
- In a small bowl combine the milk and orange juice and stir to blend.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk-orange mixture, beginning and ending with dry ingredients, mixing on low just until combined.
- Divide the batter evenly among the 12 cupcake 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 or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- For the optional filling, whip the cold heavy cream, powdered sugar, vanilla, and orange juice in a medium bowl until medium-stiff peaks form, then chill until needed.
- For the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar on low speed, then mix in vanilla, orange juice, orange zest, and food coloring if using, beating until fluffy and spreadable.
- If filling the cupcakes, use a small knife or cupcake corer to remove a small plug from the center of each cooled cupcake and spoon or pipe in the whipped orange cream, then replace a bit of the cake on top.
- Transfer the frosting to a piping bag fitted with a large star tip and pipe generous swirls on top of each cupcake, or spread with a spatula if preferred.
- Chill the frosted cupcakes for 20–30 minutes to help the frosting set, then serve at cool room temperature.
Notes
For best orange flavor, use fresh orange juice and zest, avoiding the bitter white pith when zesting; ensure all cupcake ingredients (except cream and filling) are at room temperature so the batter mixes smoothly and rises evenly. Do not overmix once the flour is added, or the cupcakes can turn dense instead of fluffy. If your frosting seems too soft, chill it for 10–15 minutes or add a few extra tablespoons of powdered sugar until it holds peaks. These cupcakes keep well covered in the refrigerator for up to 3 days; let them sit out for 15–20 minutes before serving so the texture and creamsicle flavor are at their best, and feel free to garnish with extra orange zest or a small orange slice for a bright, fresh look.
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