Orange Creamsicle® Cupcakes recipe
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Ingredients
- 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
- 424 caloriescarbohydrate: 62.6 gcholesterol: 77.8 mgfat: 18 gfiber: 0.5 gprotein: 3.4 gsaturatedFat: 11 gservingSize: -sodium: 83.3 mgsugar: 49.3 gtransFat: : -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.