Creamsicle Cupcakes
1 Picture
Ingredients
- 11 ⁄2 sticks (3⁄4 cup) unsalted butter, softened
- 11 ⁄2 cups sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 4 large eggs
- 21 ⁄4 cups all-purpose flour
- 1/2 cup milk
- 1 ⁄2 cup orange juice
- 2 tsp grated orange zest
- Creamsicle Frosting
- 11 ⁄2 cups heavy (whipping) cream
- 1 ⁄2 cup confectioners’ sugar
- 1 Tbsp grated orange zest
- Liquid orange food color (optional)
- Garnish: thin strips orange zest
Details
Servings 24
Adapted from womansday.com
Preparation
Step 1
1. Heat oven to 350°F. Line 24 regular-size (21⁄2-in.-diameter) muffin cups with paper or foil liners.
2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
Nutrition Facts
Yield 24 cupcakes
Amount Per Serving
Calories 225
Total Fat 13g
Saturated Fat 7g
Cholesterol 73mg
Sodium 64mg
Total Carbohydrates 26g
Dietary Fiber NA
Protein 3g
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