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Orange Creamsicle Cupcakes Recipe! #tipit
Food & Drink
1 1/2 cups (188g) all-purpose flour, sifted
1 teaspoon (4g) baking powder
1/4 teaspoon (1g) coarse salt
1/2 cup (1 stick or 110 g) unsalted butter, room temperature
1 cup (200g) sugar
3 large eggs, room temperature
1/2 cup (115g) whole milk, room temperature
1 teaspoon (4g) pure vanilla extract
2 tablespoons (26g total) fresh squeezed orange juice, divided
2 teaspoon (8g) McCormick® orange extract (optional)
1 tablespoon (2g) orange zest
1 drop orange food coloring (or one small drop red + yellow)
Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins 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.