Orange Creamsicle Cupcakes
Print Recipe

Orange Creamsicle Cupcakes

Ingredients

Orange Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp each baking powder baking soda and salt
  • 3 large eggs
  • 1 cup vanilla sugar
  • 2 tablespoons grated orange zest I used tangerine as that's what I had
  • 2 teaspoons vanilla extract
  • 1 teaspoons orange extract
  • 3/4 cup vegetable oil
  • 1 cup buttermilk

Orange Creamsicle Frosting

  • 1 brick 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 2 teaspoons grated orange zest again, I used tangerine
  • 2 cups confectioners’ sugar
  • Orange paste food color optional

Instructions

  • Heat oven to 350 F. Line 24 muffin cups with paper liners. In a medium bowl, whisk flour, 1 cup of sugar, the baking powder, baking soda and salt until blended.
  • In a large bowl with electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended. Beat in 1 cup vanilla sugar. Beat in oil, then buttermilk, until blended.
  • On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
  • Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

Frosting

  • Beat cream cheese, vanilla, orange extract and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar, a little at a time and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.