Orange Creamsicle Cupcakes with Whipped Vanilla Buttercream

[PurplePuppy]

Orange Creamsicle Cupcakes




Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 cupcakes

Author Amanda Rettke


Ingredients

1 1/2 cups (188g) all-purpose flour, sifted

1 tbsp. orange zest

2 tsp. McCormick® orange extract (optional)

2 tbsp. fresh squeezed orange juice, divided

1 tsp. pure vanilla extract

1/2 cups (115g) whole milk, room temperature

3 large eggs, room temperature

1 cup (200g) granulated sugar

1/2 cup (1 stick or 113 g) unsalted butter, room temperature

1/4 tsp. coarse salt

1 tsp. baking powder

1 drop orange food coloring, or one small drop red + yellow


Instructions

Heat oven to 350°F. Prepare muffins tins. (This recipe yielded 15 cupcakes for me.)



In a medium bowl, whisk together flour, baking powder, and salt; set aside.


In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.



Add in vanilla, 1 tablespoon of orange juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.



Remove from mixer then fold in orange zest with spatula.


Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 16 to 20 minutes.



Transfer muffin tin to a wire rack.


Use pastry brush to brush remaining orange juice over the top of the cupcake.


Let cupcakes cool completely and dry before topping with Whipped Vanilla frosting.

link


The BEST Whipped Vanilla Buttercream frosting!




Prep Time 13 minutes

Total Time 13 minutes

Servings 8 SERVINGS


Ingredients

1 cup (2 sticks or 226g) butter, softened

2 teaspoons McCormick® Pure Vanilla Extract

1 teaspoon McCormick® Pure Almond Extract

32 oz confectioners sugar, sifted*

2 tablespoons whole milk, you can use up to 1/2 cup if you need a loose, creamy consistency

pinch salt

*You can use as little as 16 ounces if you want to decrease sugar


Instructions

Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)



Add vanilla and almond extract.


With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.



Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)



If frosting is too thick to spread, gradually beat in additional milk.


Store in refrigerator up to 2 weeks. Rewhip before using.