Description
These Dreamsicle Cupcakes combine the classic flavors of orange and vanilla into a light, fluffy cupcake topped with a creamy orange buttercream frosting. Inspired by the nostalgic Dreamsicle ice cream, these cupcakes feature a perfect balance of citrus zest and sweetness, making them a delightful treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp orange zest (from about 2 oranges)
- 1/2 cup whole milk
- 1/4 cup freshly squeezed orange juice
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add the Eggs and Flavorings: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Then stir in the vanilla extract and orange zest to infuse the batter with flavor.
- Alternate Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the milk and orange juice. Start and finish with the dry ingredients, mixing just until combined to avoid overmixing.
- Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until smooth and creamy using an electric mixer, about 2 minutes. Gradually add the powdered sugar, about half a cup at a time, beating until fully incorporated.
- Add Orange Flavoring: Mix in the freshly squeezed orange juice, orange zest, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy. Adjust the consistency by adding more powdered sugar or orange juice as needed.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or spatula to frost them generously with the orange buttercream frosting. Serve and enjoy your Dreamsicle Cupcakes!
Notes
- To get the best orange flavor, use fresh orange zest and juice rather than bottled.
- If you want a more intense orange taste, consider adding a drop of orange extract to the frosting.
- Cupcakes should be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
