Description
Delight in these light and fluffy Dreamsicle Cupcakes, bursting with fresh orange zest and juice for a citrusy twist. Topped with a creamy orange-infused buttercream frosting, these cupcakes perfectly capture the nostalgic flavors of a classic creamsicle in an irresistible handheld treat.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp orange zest (from about 2 oranges)
- 1/2 cup whole milk
- 1/4 cup freshly squeezed orange juice
Orange Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside as it will be incorporated into the batter later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes, to incorporate air and ensure a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition for even texture. Stir in the vanilla extract and fresh orange zest to infuse the batter with aromatic citrus notes.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and freshly squeezed orange juice. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. This ensures they are fully cooked but remain moist.
- Cool the Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting, preventing the buttercream from melting.
- Prepare the Orange Buttercream: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add 2-3 tablespoons of freshly squeezed orange juice, orange zest, vanilla extract, and a pinch of salt. Beat until light and fluffy, adjusting orange juice quantity to achieve desired consistency.
- Frost the Cupcakes: Once cupcakes are fully cooled, generously frost each with the orange buttercream. Optionally, garnish with extra orange zest or thin orange slices for a decorative touch.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Freshly squeezed orange juice and zest are key to achieving the vibrant citrus flavor.
- You can substitute whole milk with buttermilk for a slightly tangier cupcake.
- For a smoother frosting, sift the powdered sugar before mixing.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
