Description
Dreamsicle Cupcakes are a delightful treat that combines moist, fluffy vanilla-orange flavored cupcakes with a luscious orange buttercream frosting. Inspired by the classic Dreamsicle ice cream, these cupcakes burst with fresh orange zest and juice, making them a refreshing and sweet dessert perfect for any occasion.
Ingredients
Scale
Cupcake 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
Orange Buttercream 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) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 to 4 minutes.
- Add the Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract and orange zest for a bright citrus flavor.
- Alternate Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and orange juice. Begin and end with the dry ingredients, mixing just until combined to avoid over-mixing.
- Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar in increments of about 1/2 cup, beating until fully incorporated after each addition.
- Add Orange Flavoring: Mix in the freshly squeezed orange juice, orange zest, vanilla extract, and a pinch of salt. Continue to beat the frosting until it is light and fluffy. Adjust the consistency by adding more powdered sugar if too thin or more orange juice if too thick.
- Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or spatula to evenly frost each cupcake with the orange buttercream frosting.
Notes
- Ensure the butter and eggs are at room temperature for the best batter consistency.
- Do not overmix the batter after adding the flour to keep the cupcakes light and tender.
- You can zest and juice organic oranges to avoid any wax or pesticides on the peel.
- For a stronger orange flavor, add extra zest to the frosting or sprinkle some zest on top as garnish.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
