Orange Creamsicle Cupcakes
Description
Reminiscent of a Creamsicle, this orange Creamsicle cupcake recipe features a bright frosting and glaze with orange extract, orange juice, and cream.
Ingredients
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1 1/2 cups all-purpose flour
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1 1/4 teaspoons baking powder
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1/8 teaspoon salt
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1 cup white sugar
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1/2 cup unsalted butter, softened
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2 eggs
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2/3 cup milk
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2 teaspoons orange extract
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2 teaspoons vanilla extract
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1/2 cup unsalted butter, softened
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3 cups powdered sugar
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3 tablespoons heavy cream
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1 teaspoon orange extract
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1 teaspoon vanilla extract
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1 orange, peeled and sliced
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1/2 cup orange juice
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2 tablespoons powdered sugar
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2 teaspoons cornstarch
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease with butter.
2
Whisk flour, baking powder, and salt together in a bowl until evenly combined. Set aside.
3
Beat white sugar and ½ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Slowly beat in milk, 2 teaspoons orange extract, and 2 teaspoons vanilla extract with the mixer on low speed until well mixed. Divide batter among the prepared muffin cups.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool completely, about 30 minutes.
5
Beat ½ cup butter in a separate large bowl with the electric mixer on high speed; beat in 3 cups confectioners' sugar until incorporated. Beat in heavy cream, 1 tablespoon at a time; beat in 1 teaspoon orange extract and 1 teaspoon vanilla extract until smooth. Spread frosting onto cooled cupcakes.
6
Combine orange slices, orange juice, 2 tablespoons confectioners' sugar, and cornstarch in a small saucepan, stirring until all lumps are gone; bring to a boil. Reduce heat; simmer, stirring every few seconds, for about 5 minutes. Strain orange slices from glaze into a container. Pour a little glaze over each frosted cupcake.