Orange Creamsicle Cupcake Recipe!

I'm an avid baker and since springtime is finally here, fruity baked goods are a necessity to me. I first made these cupcakes about over a year ago (maybe two?) at my grandparent's cabin over vacation and I've made them several times since. The original recipe is from this blog if you want to take a look. I hope you guys like these; they are so dang good!

| INGREDIENTS |

 Cupcakes:

-2 cups all-purpose flour

-1/4 teaspoon baking powder

-1/4 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup softened butter (1 stick)

-1 cup granulated sugar

-1 1/2 tablespoons orange zest (I used 2 oranges)

-2 eggs

-3/4 cup heavy cream

-1/4 cup fresh orange juice

-1 1/2 teaspoons orange extract

-1 teaspoon vanilla extract

Cream Cheese Frosting: 

-1 stick softened butter

-1 stick softened cream cheese (I use the 30% less fat hard-to-pronounce stuff)

-2-3 cups confectioner's sugar

-1 teaspoon vanilla

-1/4 teaspoon orange extract (optional)

 

| DIRECTIONS |

 

| CUPCAKES |

1. Preheat oven to 350 degrees Fahrenheit.

2. In a bowl using a whisk, combine 2 cups flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a relatively large mixing bowl (you'll be adding dry ingredients and cream to it) blend together 1/2 cup softened butter, 1 cup granulated sugar, and 1 and a 1/2 tablespoons orange zest using a medium-high setting on a mixer. Mix until pale and fluffy. (it will smell delicious!)

4. Mix in an egg, incorporating completely. Mix in the other egg the same way.

5. In a large liquid measuring cup, stir together the 3/4 cup heavy cream, 1/4 cup fresh orange juice (you can use the same oranges from the zest!), 1 and a 1/2 teaspoons orange extract, and 1 teaspoon vanilla extract. 

6. Using a low setting, start with the flour mixture and combine. Alternate with the cream mixture 3 times, also ending with the flour mixture. The batter should look something like the picture above and will be very thick.

7. Line muffin tins and fill 3/4 of the way with batter. (I used Wilton's "Color Cups" in a rainbow polka-dot pattern) Cook in the oven for 23-25 minutes until a toothpick comes out clean. For even baking, rotate when halfway through the cooking time.

| FROSTING | (this is my go-to for every cupcake recipe I bake)

1. With a mixer, whip together a stick of softened butter and softened cream cheese until completely combined.

2. Add 1 teaspoon of vanilla and 2-3 cups of confectioner's sugar to taste. I know that's a large margin, but it really depends on your preference! I just taste as I go until it feels like the right balance. You can also add 1/4 teaspoon of orange extract if you want some extra orange flavor.

That's all you have to do! It's pretty easy, and they are delicious. Like Cooking Classy said, if the taste is too heavy you can substitute half and half in instead of the heavy cream. For my liners I used Wilton's Color Cups in a really cute rainbow polka dot pattern. If you haven't tried any foil-lined cupcake liners, do it! They're awesome especially for chocolate cakes.

Thanks so much for reading! xo