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world cuisine

CREAM CHEESE ORANGE CREAMSICLE CUPCAKES

Do you have a flavor that instantly comes to mind when you think of a treat you had often? My childhood flavors are cardamom and orange creamsicle. Weird combo, huh? I know that my mom used to make these cardamom rolls a lot, so that explains that one, but for whatever reason, I know there were almost always orange creamsicle popsicles in our freezer, though I can’t remember if it really was almost always, or if I have a specific memory of one season that I ate them a lot?

I truly have no clue. But I know that I associate the orange creamsicle flavor with my childhood. So these orange creamsicle cupcakes are my childhood taste memory in baked good form.
A few years ago, I shared a triple lemon cupcake recipe with you. That cupcake featured a soft lemon cupcake, filled with my homemade lemon curd, and topped with a lemon buttercream.

I modeled today’s orange creamsicle cupcakes after those rather than converting my orange creamsicle layer cake into cupcakes for a couple reasons.

 

Ingredients

ORANGE CUPCAKES

1 and 1/2 cups (180g) all-purpose flour measured properly
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs room temperature*
2 teaspoons vanilla extract
zest of one whole orange
1/4 cup orange juice
1/4 cup + 2 Tablespoons milk any

ORANGE BUTTERCREAM

4 Tablespoons (58g) unsalted butter softened to room temperature
1 cup (120g) powdered sugar
1/8 teaspoon vanilla extract
zest of half of an orange
1 and 1/2 Tablespoons orange juice

CREAM CHEESE FROSTING

4 ounces (112g) full fat block cream cheese softened to room temperature
4 Tablespoons (58g) unsalted butter softened to room temperature
1 and 3/4 cup (210g) powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

 

Instructions

ORANGE CUPCAKES

Preheat the oven to 350ºF (177ºC). Line a 12 count cupcake pan with cupcake liners.
In a medium size bowl, toss together the flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and orange zest and beat again until combined.
Stir the orange juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/orange juice. Remove bowl from mixer and stir with a spatula until everything is completely combined.
Spoon batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and bake 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool completely before filling.

ORANGE BUTTERCREAM

In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, vanilla, orange zest, and orange juice. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more orange juice. If it is too thin, add more powdered sugar. Add more lemon curd if desired.

CREAM CHEESE FROSTING

In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, vanilla, and salt.
Increase mixer speed to medium-high and beat for 2 minutes.

DECORATE CUPCAKES

Fill a large zip top bag with the corner snipped off or a pastry bag fitted with a Wilton 2D piping tip. Scoop alternating frostings into the bag. There does not have to be a perfect method to filling the bag, as long as there are alternating scoops of each frosting going into the bag.
Frost the cupcakes and garnish with sliced orange, if desired.
Store cupcakes in the refrigerator up to 5 days. If you need to travel with and serve them, it’s ok if they are at room temperature for awhile. Just be sure to refrigerate them to store them.

 

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