Orange Creamsicle Cupcakes
A favorite treat from childhood is now a delicious cupcake!
Servings: 12 cupcakes
Ingredients
- 1 ½ cups (188 g) all-purpose flour, sifted
- 1 tablespoon orange zest
- 2 teaspoons McCormick® orange extract (optional)
- 2 tablespoons fresh squeezed orange juice, divided
- 1 teaspoon pure vanilla extract
- ½ cup (115 g) whole milk, room temperature
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick /113 g) unsalted butter, room temperature
- ¼ teaspoon coarse salt
- 1 teaspoon baking powder
- 1 drop orange food coloring, or one small drop red + yellow
Instructions
- Heat oven to 350°F. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 1 tablespoon of orange juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in orange zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 16 to 20 minutes.
- Transfer muffin tin to a wire rack.
- Use pastry brush to brush remaining orange juice over the top of the cupcake.
- Let cupcakes cool completely and dry before topping with Whipped Vanilla frosting.