These delicious cupcakes borrow the refreshing flavor of Creamsicle pops, thanks to moist orange juice-infused cake topped with a whipped frosting that's laced with grated orange zest.
Total Time: 0:45
Prep: 0:20
Level: Easy
Serves: 24
Ingredients
Cupcakes:
1½ stick unsalted butter
1½ c. sugar
2 tsp. baking powder
2 tsp. vanilla extract
4 large eggs
2¼ c. all-purpose flour
1 c. milk
½ c. orange juice
2 tsp. grated orange zest
n/a n/a
Creamsicle Frosting:
1½ c. heavy (whipping) cream
½ c. confectioners’ sugar
1 tbsp. grated orange zest
Liquid orange food color (optional)
Garnish: thin strips orange zest
Directions
Heat oven to 350°F. Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
Make Cupcakes: Beat butter, sugar
HKUE ENG , baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden
HKUE amec . Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color
HKUE amec ; beat just until blended. Frost and garnish cupcakes.
