These delicious cupcakes borrow the refreshing flavor of Creamsicle pops, thanks to moist orange juice-infused cake topped with a whipped frosting that’s laced with grated orange zest.
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Cal/Serv:
225
Yields:
24
Prep Time:
0
hours
20
mins
Total Time:
0
hours
45
mins
Cupcakes:
1 1/2
stick unsalted butter
1 1/2
c.
sugar
2
tsp.
baking powder
2
tsp.
vanilla extract
4
large eggs
2 1/4
c.
all-purpose flour
1
c.
milk
1/2
c.
orange juice
2
tsp.
grated orange zest
n/a
Creamsicle Frosting:
1 1/2
c.
heavy (whipping) cream
1/2
c.
confectioners’ sugar
1
tbsp.
grated orange zest
Liquid orange food color (optional)
Garnish: thin strips orange zest
- Heat oven to 350°F. Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
- Make Cupcakes: Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
- Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
- Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
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