Orange Creamsicle® Cupcakes recipe
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Ingredients
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1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs
⅔ cup milk
2 teaspoons vanilla extract
2 teaspoons orange extract
½ cup unsalted butter, softened
3 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon orange extract
1 teaspoon vanilla extract
1 orange, peeled and sliced
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons powdered sugar
Nutrition Info
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424 calories
carbohydrate: 62.6 g
cholesterol: 77.8 mg
fat: 18 g
fiber: 0.5 g
protein: 3.4 g
saturatedFat: 11 g
servingSize: -
sodium: 83.3 mg
sugar: 49.3 g
transFat: : -
unsaturatedFat: : -
Directions Orange Creamsicle® Cupcakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
Whisk flour, baking powder, and salt together in a medium bowl.
Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
Pour batter evenly into the prepared tin.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
Beat butter for frosting with a mixer on high speed, mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil, reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.