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–+ servings

Orange Creamsicle Cupcakes

Light and fluffy orange cupcakes with a creamy dairy free orange cream buttercream frosting will give you a taste of summer.
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Course: Dessert
Servings: 12

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.

Notes

I am using 1.1 Gluten Free flour in this recipe. Feel free to substitute for regular AP flour.
The frosting is made with dairy free butter but can be made with dairy butter and whole milk.
If you don't have a piping bag you can frost with a knife, or even use a gallon sized ziplock bag. Just  snip off the corner.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!