Orange Creamsicle Cupcakes + Video
Oh hi.
Did you know that before making these orange creamsicle cupcakes, I had never tasted nor made orange cupcakes in my life? Which is odd, because I LOVE orange cake. And also, I always reach for the orange flavored Popsicles, the orange Creamsicles, when choosing between all the fruit Popsicle varieties.
So I'm not sure why the thought of making fluffy orange cupcakes with an orange infused buttercream frosting never crossed my mind before now.
But better late than never. And thankfully, the idea of making these orange creamsicle cupcakes finally popped into my head #thankfulevenafterthanksgiving
And you know what else popped into my head? The idea of making a video tutorial to go along with these orange creamsicle cupcakes. Here it is:
Or, watch it on YouTube.
If you're a fan of soft, super-fluffy, light cupcakes with a vanilla and butter undertone, and you also happen to appreciate orange flavored desserts, well - you're in for a treat.
These orange creamsicle cupcakes don't compromise on texture or flavor. They've got all the fluffiness and lightness and tenderness of a perfect cupcake, and they've also got a full-bodied orange flavor.
A full tablespoon of orange extract is used for these cupcakes. Plus the zest of a full orange. Das a lot of orange flavor, k?
And then there's the orange buttercream.
Like a traditional buttercream, the frosting for these cupcakes has got butter and confectioner's sugar in it. But, instead of the classic vanilla extract added for flavor, orange extract is used for extra orange flavor.
And, instead of the usual milk added to thin out the buttercream just a bit, here orange juice is substituted. For even more orange goodness.
This orange buttercream frosting is sweet and fluffy and light and rich, but with an orange kick that adds a uniquely pleasant taste.
Using cake flour helps these cupcakes attain that flurrrrrfy texture. But, I do understand that lots of you don't have cake flour sitting around in your cupboard. So, in a pinch, all-purpose flour may be substituted. The cupcakes will still be fluffy with the regular flour, but not flurrrrrrrrrfy. You understand the difference.
Also, aside from a whole egg, these cupcakes also have two extra egg yolks. Egg yolks provide fat and moisture to the batter, translating into a smooth, soft, velvety, rich cupcake interior.
And, the sour cream and milk combination used in these orange creamsicle cupcakes lends them even more flavor and richness.
Soft. Light. Flurrrrrfy. Rich. Unique. Orange-infused. Flavorful. Rich.
Orange creamsicle cupcakes, you get me.
Orange Creamsicle Cupcakes
Yield: 12 cupcakes
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
1 whole egg
2 egg yolks
1 tablespoon orange extract
1 teaspoon vanilla extract
Zest of 1 medium orange
3/4 cup + 2 tablespoons (4.5 oz.) packed cake flour (may sub all-purpose flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sour cream
2 tablespoons milk
Orange Flavored Buttercream:
1 cup (2 sticks) butter, softened
3 1/2 cups confectioner's sugar
Pinch salt
1 teaspoon orange extract
2-3 tablespoons orange juice
1. Preheat oven to 350 F. Line a 12-cup muffin tray with liners.
2. Cream together the butter and sugar for a few minutes until mixture is light and fluffy.
3. Add in the whole egg + yolks one at a time, followed by the extracts and orange zest, creaming until mixture is smooth and fluffy again. Batter may look curdled - that's okay.
4. In a small bowl, stir together the cake flour, baking powder, and salt. In a measuring cup, measure out the sour cream and milk and then mix the two together.
5. Alternate adding the dry ingredients and milk mixture to your machine running on low-medium speed, starting and ending with the dry ingredients. Mix till just combined.
6. Using a large ice cream scoop, drop batter evenly into cupcake liners, filling 2/3'rds full. Bake cupcakes for 16-20 minutes, until cupcakes spring back when touched and a toothpick inserted into the center of one comes out clean. Let cupcakes cool before frosting.
7. Buttercream: Using a wire whisk attachment, whip the butter for a few minutes. Add in the confectioner's sugar, salt, and orange extract and whip until light and fluffy. Add in 2 tablespoons orange juice and beat till smooth. If frosting is too thick, add another tablespoon orange juice.
8. Fill pastry bag with the buttercream and pipe it onto the cooled cupcakes (I used a large star tip).
