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Mini Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes are bright, citrusy, sunny, creme-filled confections that will remind you of life's simpler times.

Course Dessert, Snack
Cuisine American
Keyword cream-filled orange cupcakes, orange buttercream cupcakes, orange cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Cooling time 1 hour
Total Time 48 minutes
Servings 18 mini cupcakes
Calories 300 kcal
Author Denisse

Ingredients

For the cupcake batter:

  • 1 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbsp unsalted butter room temperature
  • 1/2 cup sugar
  • 3/4 Tbsp orange zest
  • 1 egg
  • 6 Tbsp heavy cream
  • 2 Tbsp freshly squeezed orange juice
  • 3/4 tsp orange extract
  • 1/2 tsp vanilla extract

For the cream filling:

  • 1/2 cup heavy cream
  • 1 Tbsp confectioners' sugar

For the buttercream frosting

  • 1/2 cup unsalted butter room temperature
  • 3 cups confectioners' sugar sifted
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp orange extract
  • 1 Tbsp orange zest
  • 3 Tbsp freshly squeezed orange juice strained

Instructions

  1. Preheat oven to 350 degrees and line mini muffin tins with paper cups. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl.
  2. In a separate mixing bowl use an electric mixer on medium speed to cream the butter, sugar and orange zest until light and fluffy. Add egg and continue to mix until just incorporated.
  3. Combine cream, orange juice, orange extract and vanilla extract in a small bowl or liquid measuring cup. Set mixer to low speed and blend in 1/3 of flour mixture followed by 1/3 of cream mixture. Continue to add wet and dry ingredients in alternating batches, mixing at each stage until just combined.
  4. Divide batter evenly among paper lined muffin cups, filling each cup about 3/4 full.
  5. Bake for about 15-18 minutes rotating muffin tins once halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly, then transfer to a wire rack to cool completely.
  6. To make the cream filling, whip 1/2 cup of heavy cream with 1 tablespoon confectioners' sugar until light and fluffy. Transfer to a piping bag fitted with a small round tip.
  7. When cupcakes have cooled completely insert a small round pastry tip into each cupcake and push about halfway down, using a twist and scoop motion to remove that portion of cake. Fill the remaining empty well with the whipped cream filling. Repeat for all cupcakes.
  8. Prepare the frosting. In a mixing bowl with electric mixer, combine the butter, confectioners' sugar, vanilla extract and orange extract until blended. Add the orange zest juice and beat until smooth and creamy. Add more confectioners' sugar or orange juice if necessary until desired consistency is reached. Transfer to a piping bag fitted with a pastry tip and pipe a dollop of frosting onto each cupcake.

Recipe Notes

  • Make sure you remove pesticides from your oranges before zesting them. To do so, fill a large bowl with 4 parts water to 1 part plain white vinegar. Soak the oranges along with other veggies or fruit you’d like to clean in the mixture for 20 minutes. Rinse the fruit or vegetables with water.
  •  Make sure your eggs and butter are at room temperature.
  • Cream butter together with the sugar, then add the eggs. Mix butter and sugar with the zest until the mixture becomes paler and smoother. Then the egg is added. If the cupcake batter curdles, it can be brought back by adding a teaspoon or two of flour then beating again. 
  • Only mix until the cupcake batter comes together. An overmixed batter will result in dense cupcakes.