Orange Creamsicle Cupcakes
Indulge in the timeless delight of creamy orange and sweet vanilla bliss with our irresistible Gluten-Free Orange Creamsicle Cupcakes. Whether you prefer the term “creamsicle” or “dreamsicle,” these treats evoke the nostalgic flavors of childhood summers. Experience a burst of tangy orange complemented by velvety vanilla in every delightful bite. Transport yourself back to carefree days with this delectable classic!
What was your go to order from the ice cream truck? Whether you were team fudgcicle or ordering the strawberry shortcake, the creamsicle was always universally appealing. These fresh and festive cupcakes will give you that lazy summer day flavor while elevating a classic.
Reinventing a Classic
These Gluten-Free Orange Creamsicle Cupcakes, crafted to capture the essence of a classic creamsicle in every delightful bite. Freshly squeezed orange juice and zest, combined with Simply Delish Orange Jel, deliver a triple dose of sunshine-infused flavor, perfect for brightening any day.
Simply Delish takes pride in offering a comprehensive range of sugar-free, vegan, and plant-based jels and naturally flavored puddings. With their commitment to quality ingredients, you can feel confident serving these treats to your family, knowing they’re made with care and consideration.
The crowning glory of these cupcakes is the fluffy cloud of dairy-free buttercream frosting, reminiscent of childhood bliss. Made with a blend of orange concentrate and cream concentrate, it strikes the perfect balance of creamy sweetness and tangy citrus zest, without the worry of brain freeze.
Feel free to use your favorite natural concentrate brand to customize the flavor to your liking. With these cupcakes, you can savor the nostalgia of childhood summers without any guilt, knowing they’re made with wholesome ingredients and bursting with irresistible creamsicle goodness.
Orange Creamsicle Cupcakes, Let’s Talk Baking
Transitioning to a gluten-free lifestyle can feel daunting, especially when it comes to baking. However, even seasoned bakers may find themselves facing challenges in the kitchen. Fortunately, there’s a simple solution: 1-to-1 gluten-free flour. This versatile substitute allows you to seamlessly replace regular flour without the need for additional starches or xanthan gum, making gluten-free baking a breeze.
To begin, dissolve your orange jel into oat milk, providing a dairy-free alternative for these cupcakes. Feel free to use your preferred dairy alternative to suit your taste preferences. Once your liquid ingredients are combined, gently incorporate the dry ingredients, being careful not to overmix for the tenderest cakes.
Achieving the perfect creamy, light, and fluffy buttercream texture requires starting with room temperature dairy-free butter. This ensures all ingredients blend seamlessly, resulting in a decadent frosting that’s both dairy-free and delicious.
Lastly, exercise patience and allow your cupcakes to cool completely before frosting. While the tantalizing aroma may tempt you to indulge straight from the oven, frosting them too soon could lead to melting and sliding, compromising the presentation of your delightful treats.With these expert tips, you’ll master gluten-free baking effortlessly, creating delectable treats that are sure to impress even the most discerning palates.
Love baking? Make sure to check out my recipe for Banana Sheet Cake with Espresso Chocolate Ganache.
? You Have Questions, We Have Answers!
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular flour in this recipe if you do not require a gluten-free option.
Can I use a different citrus fruit for the curd?
Absolutely! You can experiment with lemon or lime juice and zest to create variations of this recipe.
How long will the cupcakes last?
Stored in an airtight container in the refrigerator, these cupcakes will stay fresh for up to 3-4 days.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 1 month. Thaw in the refrigerator before frosting and serving.
Can I make these cupcakes dairy-free?
Yes, simply use dairy-free butter and a non-dairy milk alternative in the cake and frosting recipes.
Orange Creamsicle Cupcakes
Equipment
- Large mixing bowl
- medium mixing bowl
- stand mixer or hand mixer
- piping bag
- Measuring cups/spoons
- Whisk
- Stock Pot
Ingredients
Orange Cupcakes
- 2 1/3 cups Gluten Free 1.1 flour
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 3/4 cup sugar
- 4 eggs
- 1 tsp vanilla
- 1 tsp cream extract
- 3 tbsp orange, zested
- 1/2 cup orange juice
- 3/4 cup butter, room temp
- 1 1/4 cup milk
Orange Cream Frosting
- 4 to 6 cups powdered sugar start with 4 cups
- 1 cup butter, room temp
- 1 tsp vanilla extract
Orange Curd
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp orange zest
- 1/3 cup oranges juiced
Instructions
Orange Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and prepare 2 muffin tins (24 cupcakes) with nonstick baking spray or liners.
- In a mixing bowl, cream together sugar, orange zest, and butter for 3 minutes.
- Then, add eggs one at a time, mixing well after each addition.
- Mix in milk and vanilla extract until combined.
- In a separate bowl, whisk together gluten-free flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
Vanilla Frosting
- In a mixing bowl, beat together butter and vanilla extract until smooth
- Gradually add powdered sugar, starting with 4 cups, until desired consistency is reached. Add more powdered sugar if needed for a firmer frosting.
- Frost the cooled cupcakes, creating a well in the center for the orange curd.
Orange Curd
- In a glass bowl, whisk together egg yolks, sugar, orange zest, and orange juice until well combined.
- Transfer the mixture to a stock pot and place over medium-low heat.
- Whisk continuously until the mixture thickens, approximately 10-15 minutes
- Remove from heat and allow the orange curd to cool completely
- Refrigerate for at least 1 hour .
- Once cooled, add a dollop to the well of your cupcakes.