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orange creamsicle cupcake

Orange Creamsicle Cupcakes

These Orange Creamsicle Cupcakes are sure to be a hit with their bright citrus flavor and creamy filling, bringing a taste of summer to any occasion. Enjoy!
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Prep Time 25 minutes
Baking Time 20 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Cupcakes
Calories 364 kcal

Ingredients
  

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest from about 1 large orange
  • ½ cup freshly squeezed orange juice
  • ½ cup whole milk

For the Orange Cream Filling:

  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon orange zest

For the Creamsicle Frosting:

  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Orange food coloring optional

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Make the Cupcakes:
    In a medium bowl, whisk together the flour, baking powder, and salt.
    In a large bowl, cream the butter and granulated sugar together until light and fluffy.
    Beat in the eggs one at a time, then mix in the vanilla extract and orange zest.
    Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk. Begin and end with the dry ingredients, mixing until just combined.
    Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Orange Cream Filling:
    In a medium bowl, whip the heavy cream until soft peaks form.
    Add the powdered sugar, vanilla extract, and orange zest. Continue whipping until stiff peaks form.
    Using a small knife or a cupcake corer, remove the center of each cooled cupcake and fill with the orange cream.
  • Make the Creamsicle Frosting:
    In a large bowl, beat the butter until creamy.
    Gradually add the powdered sugar, mixing well after each addition.
    Add the orange juice, vanilla extract, and heavy cream. Beat until smooth and fluffy.
    If desired, add a few drops of orange food coloring to achieve a vibrant color.
    Frost the filled cupcakes using a piping bag or a spatula.
  • Serve:
    Decorate with orange zest, sprinkles, or a small slice of fresh orange.
    Serve and enjoy!

Notes

  • Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for smoother batter and better mixing.
  • Do Not Overmix: Mix the batter until just combined to avoid dense cupcakes.
  • Zesting: Only zest the orange's outer peel, avoiding the bitter white pith underneath.
  • Filling the Cupcakes: Use a piping bag with a round tip to neatly fill the cupcakes with the orange cream.
  • Frosting Consistency: If the frosting is too thick, add a bit more orange juice or cream. If it's too thin, add more powdered sugar.
  • Chill the Cream: Keep the orange cream filling refrigerated until ready to use to maintain its consistency.
Keyword Orange Creamsicle Cupcakes