Orange Creamsicle Cupcakes

orange cupcakes with orange peel and wedges

4.46 from 95 votes

These orange cupcakes taste like creamsicles, one of our childhood favorite treats! A moist and flavorful sour cream cupcake is studded with orange zest and topped with orange buttercream for an refreshing dessert.

Prep Time30

Cook Time30

Total Time1

Course: Cupcake

Cuisine: American

Keyword: orange creamsicle cupcakes, orange cupcake recipe, orange cupcakes

Servings:

Calories: 302kcal

Author: Danielle Green

Equipment

Ingredients

Orange Cake

1 cup salted butter
1 1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream*
2 Tablespoons orange zest
3/4 cup milk
1/4 cup orange juice
2 teaspoon vanilla extract
2 1/2 c. cake flour**
1 teaspoon salt
½ teaspoon baking soda
1 1/2 teaspoon baking powder

Orange Buttercream

1 cup butter
1 teaspoon vanilla extract
2 teaspoons orange zest
3 Tablespoons orange juice
4 cups powdered sugar

Instructions

Orange Cake

Preheat your oven to 350°F.
In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, orange zest, milk, orange juice and sour cream. Blend until smooth.
Add the dry ingredients to a separate bowl and mix. Add the dry ingredients to the wet ingredients and beat slowly until well combined and only a few lumps remain.
In lined cupcake pans, fill each cup ¾ full. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.

Orange Buttercream

Meanwhile, in a large bowl beat butter until smooth and fluffy. Add the vanilla extract, orange juice and orange zest and mix until smooth.
Add the powdered sugar 1-2 cups at a time, mixing well between each addition. Beat the frosting for an additional 4-5 minutes until light and fluffy.
Top each cupcake with buttercream and a optional orange peel twist.

Notes

*Use full fat sour cream. You can substitute full fat plain Greek yogurt for the sour cream.

**You can substitute 2 1/4 cups all-purpose flour & 1/4 cup cornstarch for the 2 1/2 cups cake flour. You will achieve a better crumb with cake flour though.

Nutrition