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Orange Creamsicle Cupcakes
Prep Time
40 mins
Baking time
17 mins
 

Orange Creamsicle Cupcakes with Orange Buttercream Frosting

Course: cake, Dessert
Cuisine: American
Author: Sangeetha Priya
Ingredients
Orange Creamsicle Cupcakes Ingredients
  • All Purpose Flour - 1 and 1/3 Cups
  • Orange Juice - 3.5 Tbsp
  • Milk - 2 Tbsp or More
  • Butter - 8 Tbsp at Room Temperature
  • Sugar - 3/4 Cup
  • Thick Yogurt - 3 Tbsp
  • Vanilla Extract / Orange Extract - 1tsp
  • Orange Zest - 1/2tsp
  • Egg Whites - 2 Large
  • Baking Powder - 1.5tsp
  • Baking Soda- 1/4tsp
  • Kosher Salt - 1/4tsp
Orange Buttercream Frosting Ingredients
  • Icing Sugar/Powdered Sugar - 2.5 Cups or More
  • Soft Butter - 1/2 Cup 8 Tbsp
  • Orange Juice - 2 Tbsp
  • Orange Food Color - 2 Drops
  • Vanilla or Orange Extract - 1/2-1tsp
Instructions
Cupcake Batter Preparation
  1. In a mixing bowl add flour, baking powder, baking soda and salt, mix well and keep aside (Pic 1).
  2. In another large mixing bowl / food processor bowl cream soft / room temperature butter until it blends/combined in medium - high speed(Pic 2).

  3. Add sugar and continue creaming until its looks pale and fluffy cream.
  4. Add yogurt and it helps to cream the butter and sugar if doing in minus cold weather like I did :-).
  5. Add egg whites in batches and it looks fluffy / creamy or curdled after its addition (Pic 3).
  6. Curdled mixture is normal and after adding flour it becomes perfect batter (Pic 4).
  7. Now add first batch of the flour mixture.
  8. Alternate flour with milk and orange juice (Pic 4), can make 3-4 batches of flour in handheld mixture or spoonful of flour as shown in professional stand mixer.

  9. After the last batch of flour, add vanilla / orange extract (Pic 5) and orange zest (Pic 6).
  10. Always do reserve few tsp milk from the recipe and if needed adjust the consistency of batter with it.
  11. Drop the batter in each cupcake liners, fill 2/3 like shown in video @4:19 minutes or in Picture 7.
  12. Bake in preheated oven at 350 F/ 180 C for 15-17 minutes or until toothpick inserted at the center comes out clean (Pic 8).
  13. Allow to cool on a wire rack, can add frosting once cooled completely or store in a air tight container and refrigerate the cupcakes till use.
Orange Buttercream Frosting Preparation
  1. Cream the room temperature butter (Pic 1) in a mixing bowl until the butter blends.
  2. Now add half of the powdered sugar (Pic 2) and in slow speed mix until combined.
  3. Add orange juice, vanilla or orange extract (Pic 3) and continue whipping the cream.
  4. After the liquid addition it looks fluffy and who say no if you get a chance :-).
  5. Add remaining sugar , for soft and smooth butter cream do add 2 cups of icing sugar.
  6. If the cream looks thin its because of more orange juice/liquid in the cream, do adjust with more powdered sugar for either soft or stiff buttercream.
  7. Also I use thick homemade orange juice for this recipe, pic 4 & 5 is between soft and stiff buttercream frosting.
  8. If thin do limit adding the juice and the buttercream looks thick or hard add drops of milk/juice or water and beat until the right consistency reached.
  9. For stiff buttercream keep adding tbsps of icing sugar as shown in the video @9:36minutes or Pic 6 above.
  10. Once this consistency is attained add the buttercream in a piping bag fitted with Wilton 1M tip.
  11. Make roses with soft buttercream as shown below or do frost the 🧁 like shown in the video.
  12. Slice oranges as shown in video @8:48minutes and do decorate over cupcakes.
  13. You can bake the cupcakes ahead and do whip the cream ahead, store them in refrigerator or freezer and thaw before decorating.
  14. Also whip the thawed cream before using.

Recipe Video