Description
Delight in these Dreamsicle Cupcakes, a nostalgic treat combining creamy vanilla with bright citrus flavors. Perfectly moist and tender cupcakes infused with orange zest and juice are topped with a luscious cream cheese frosting enhanced by vanilla and orange extracts, bringing the classic creamsicle taste to your dessert table.
Ingredients
Scale
Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 1 tablespoon orange zest
- ½ cup whole milk
- ¼ cup fresh orange juice
Frosting
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 1 tablespoon orange zest
- 1–2 tablespoons orange juice (as needed for consistency)
Instructions
- Prepare Oven and Pans: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even cooking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in vanilla extract, orange extract, and orange zest to infuse the batter with citrus and vanilla aroma.
- Combine Milk and Orange Juice: In a small bowl, mix the whole milk and fresh orange juice together, adding moisture and enhancing the orange flavor in the batter.
- Alternate Adding Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk and orange juice mixture — beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool completely in the tin for a few minutes, then transfer to a wire rack before frosting to ensure the frosting doesn’t melt.
- Prepare Frosting: Beat together softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract, orange extract, orange zest, and orange juice as needed to achieve a light, fluffy consistency.
- Frost the Cupcakes: Once cupcakes are completely cooled, frost them generously with the cream cheese-orange frosting. Optionally, garnish with additional orange zest or thin orange slices for extra flair.
Notes
- For a more intense citrus flavor, consider using orange oil or increasing the amount of orange zest in the batter and frosting.
- Filling the cupcakes with orange curd before frosting adds a delicious surprise center that complements the creamsicle taste.
- These cupcakes are best served chilled or slightly cool to enhance the creamy texture of the frosting and flavors.
