Oh, the nostalgia of a creamsicle—those sweltering summer days, sticky fingers, and that unmistakable blend of citrusy zest and creamy sweetness. It’s like a vibrant burst of sunshine captured in a dessert, and with these cupcakes, I’m right back at that old ice cream truck (remember those?). Get ready, because your sweet tooth is about to embark on a rollercoaster of flavors, and believe me, these little delights are more than just a trip down memory lane.
Steps
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy.
- Incorporate the eggs, sour cream, milk, orange zest, orange juice, and vanilla extract into the creamed butter and sugar mixture, blending until smooth.
- In a separate bowl, combine the dry ingredients: cake flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined with a few small lumps remaining.
- Line your cupcake pans and fill each liner about three-quarters full with the batter using an ice cream scoop for even distribution.
- Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.
- For the buttercream, beat the butter in a large bowl until it is smooth and airy.
- Add the vanilla extract, orange juice, and orange zest to the whipped butter, mixing until combined.
- Gradually incorporate the powdered sugar into the butter mixture, one to two cups at a time, mixing thoroughly between each addition.
- Continue to beat the frosting for an additional 4-5 minutes until it becomes light and fluffy.
- Once the cupcakes are completely cooled, generously frost each one with the orange buttercream.
- If desired, garnish each cupcake with a twist of orange peel for an extra decorative touch.
Ingredients
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream (full fat recommended, or substitute with full fat plain Greek yogurt)
- 2 tablespoons orange zest
- 3/4 cup milk
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 2 1/2 cups cake flour (or substitute with 2 1/4 cups all-purpose flour and 1/4 cup cornstarch)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 3 tablespoons orange juice
- 4 cups powdered sugar
Nutritional Values
Calories: 7248kcal | Carbohydrates: 840g | Protein: 24g | Fat: 432g | Saturated Fat: 264g | Polyunsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 1560mg | Sodium: 7008mg | Sugar: 816g
FAQ
- Can I replace cake flour with all-purpose flour in this recipe?
- Yes, you can substitute cake flour with all-purpose flour by using one cup of all-purpose flour minus two tablespoons, and then adding two tablespoons of corn starch. This substitution works well, but cake flour provides a superior texture.
- What is the key to making a perfect buttercream for these cupcakes?
- The secret to achieving a perfect buttercream is to whip the butter until it becomes extremely light and fluffy. This enhances the texture, which pairs beautifully with the orange creamsicle cupcakes.
- How can I make the cupcakes look more impressive when serving?
- For an impressive presentation, consider garnishing the cupcakes with a twist of orange peel. Use a cocktail zester to create a 3-inch long peel, twist it into a coil, and place it on top of the orange buttercream.
- Can I prepare the buttercream in advance?
- Yes, you can make the buttercream ahead of time and store it in the refrigerator for a few days. Just ensure it returns to room temperature before using it to decorate the cupcakes.
- What can I use instead of sour cream in the cupcake batter?
- You can substitute full-fat plain Greek yogurt for sour cream if needed. This substitution will maintain the moistness and texture of the cupcakes.
Tips
- Use Cake Flour for Best Results: To achieve the best texture in your cupcakes, opt for cake flour instead of all-purpose flour. Cake flour has a lower protein content, resulting in a lighter and more tender crumb.
- Avoid Overworking the Batter: When mixing the dry and wet ingredients, combine them just until they are incorporated. It’s okay if the batter has a few small lumps. Overmixing can lead to dense cupcakes.
- Even Cupcake Filling: Use an ice cream scoop to fill the cupcake liners. This tool helps ensure each liner gets the same amount of batter, leading to evenly baked cupcakes.
- Perfect Buttercream Texture: Whip the butter for the frosting until it’s light and fluffy before adding other ingredients. This step is crucial for achieving a smooth and airy buttercream that complements the cupcakes.
Equipment
- Cupcake Pan – A standard 12-cup cupcake or muffin pan for baking the cupcakes.
- Piping Bag and Tips – For decorating the cupcakes with the buttercream frosting.
- Ice Cream Scoop – Used for evenly distributing the batter into the cupcake liners.
- Cocktail Zester – For creating orange peels to decorate the cupcakes.
- Electric Mixer – A stand or hand mixer for beating the butter and sugar and making the buttercream frosting.
