Description
Indulgent orange creamsicle cupcakes blend nostalgic childhood flavors with elegant bakery charm. Sweet citrus notes and creamy frosting create a delightful dessert you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 1/3 cups (320 ml) all-purpose flour
- 2 large egg whites
- 3/4 cup (150 g) sugar
- 8 tablespoons (113 g) unsalted butter, room temperature
Wet Ingredients:
- 3.5 tablespoons (52 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) milk
- 3 tablespoons (45 g) thick yogurt or sour cream
- 1 teaspoon vanilla or orange extract
- 1/2 teaspoon finely grated orange zest
Leavening and Seasoning Ingredients:
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Frosting Ingredients:
- 2.5 cups (300 g) sifted powdered sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 tablespoons (30 ml) orange juice
- 1/2 to 1 teaspoon vanilla or orange extract
- 2 drops orange food coloring
Instructions
- Prepare the oven by heating to 350F (175C) and arrange cupcake liners in the pan.
- Combine flour, leavening agents, and salt in a medium mixing bowl, whisking thoroughly to eliminate lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and develops a whipped texture.
- Incorporate yogurt into the butter mixture, then gradually add egg whites, mixing completely after each addition.
- Alternate adding dry ingredients with milk and orange juice, ensuring a smooth and consistent batter by starting and ending with flour mixture.
- Delicately fold orange zest and extract into the batter, distributing flavors evenly without overmixing.
- Distribute batter equally among cupcake liners, filling each about two-thirds full for optimal rising.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick that should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack, preventing condensation that could compromise texture.
- Prepare buttercream by whipping butter until smooth, then gradually integrating powdered sugar, orange juice, extract, and food coloring.
- Adjust frosting consistency by adding more sugar or juice, achieving a light and spreadable texture.
- Decorate cooled cupcakes by piping or spreading frosting generously across the top.
- Enhance presentation by garnishing with fresh orange zest or delicate citrus slices.
Notes
- Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, fluffy texture without lumps.
- Use a microplane or fine grater to extract only the bright orange outer layer, avoiding the bitter white pith underneath.
- Yogurt or sour cream adds tenderness and helps prevent dry cupcakes, creating a more delicate crumb.
- Add powdered sugar or orange juice gradually to control thickness, aiming for a spreadable yet stable buttercream that holds its shape.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 246 kcal
- Sugar: 25 g
- Sodium: 135 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg