Description
Dreamsicle Cupcakes are a delightful treat that perfectly captures the nostalgic flavors of a classic orange creamsicle. These moist and fluffy cupcakes are infused with orange zest and juice, complemented by a creamy orange-infused cream cheese frosting, making them an irresistible summer dessert for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 tablespoon orange zest
- 1/2 cup whole milk
- 1/4 cup orange juice
Frosting
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 tablespoon orange zest
- 1–2 tablespoons orange juice (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes. This step is crucial for a tender cupcake crumb.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then mix in the vanilla extract, orange extract, and orange zest to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with the milk and orange juice, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter and ensuring moist cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Incorporate vanilla extract, orange extract, and orange zest. Add orange juice as needed to achieve desired frosting consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the orange cream cheese frosting. Optionally, garnish with extra orange zest or small orange slices for a decorative touch.
Notes
- For a more vibrant orange color and enhanced flavor, add a drop of orange food coloring to the batter or frosting.
- Store cupcakes in the refrigerator to keep the cream cheese frosting fresh. Allow them to come to room temperature before serving for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 125mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
