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Orange Creamsicle Cupcake with Whipped Buttercream!
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5 from 1 vote

Orange Creamsicle Cupcakes

A favorite treat from childhood is now a delicious cupcake!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Orange Creamsicle Cupcakes
Servings: 12 cupcakes
Author: Amanda Rettke

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.