Imagine biting into a cupcake that instantly transports you to a summer day, where creamy orange flavors dance on your tongue and nostalgic memories of childhood ice cream treats come flooding back. These Orange Creamsicle Cupcakes are not just a dessert - they're a magical experience that combines the zesty brightness of fresh oranges with a luxurious, melt-in-your-mouth texture that will make your taste buds sing with joy. Get ready to elevate your baking game and become the dessert hero in your friend circle!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup candy melts (orange)
- 1/4 cup white frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure proper incorporation.
- Gradually mix in the orange juice, stirring until the batter is smooth and evenly combined.
- Slowly fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow to cool completely on a wire rack.
- Melt orange candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until smooth.
- Transfer melted candy melts to a piping bag or squeeze bottle for easier decorating.
- Pipe or drizzle melted candy melts over cooled cupcakes in decorative patterns.
- Fill white frosting into a separate piping bag with a star tip.
- Pipe a small dollop of white frosting in the center of each cupcake to create a creamy accent.
- Allow candy melt decorations to set and harden completely before serving.
Tips
- Room Temperature Matters: Ensure butter, eggs, and orange juice are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep cupcakes tender.
- Candy Melt Technique: Melt candy melts slowly and stir frequently to prevent burning and achieve a smooth drizzle.
- Cooling is Crucial: Let cupcakes cool completely before decorating to prevent frosting and candy melts from melting.
- Piping Pro Tip: Use a squeeze bottle or piping bag for more precise and artistic candy melt decorations.
- Storage Hack: Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
