Description
These Dreamsicle Cupcakes capture the nostalgic flavors of the classic Dreamsicle treat with a moist orange-infused vanilla cake base topped with a creamy, citrusy orange buttercream frosting. Perfectly balanced sweetness and bright orange zest make these cupcakes a delightful dessert for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined and set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Incorporate eggs one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and orange juice. Begin and end with the dry mix. Stir gently after each addition just until combined to avoid overmixing and ensure fluffiness.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. This ensures they are fully baked but still moist.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: (Not in original instructions but implied as frosting ingredients are present) Beat softened butter until creamy, then gradually add powdered sugar. Mix in orange juice, orange zest, vanilla extract, and a pinch of salt until smooth and fluffy. Adjust consistency with more orange juice or sugar as needed.
- Frost the Cupcakes: Once cupcakes are completely cool, pipe or spread the orange buttercream frosting evenly on top of each cupcake.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Don’t overmix batter once flour is added to keep cupcakes tender.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- For extra orange flavor, garnish with candied orange peel or sprinkles.
- You can substitute whole milk with buttermilk for a tangier taste and softer texture.
