I’ve always been a fan of orange. It was my signature color when I was pregnant, I’ve carried only orange handbags for the past 9 years (since I was pregnant) and I love the taste of anything orange.

As a kid, one of my favorite treats was a cool and refreshing Creamsicle®. The vanilla center with the tart orange casing was my go-to after-swimming treat and I still crave them today. Which is why I thought they’d make a terrific cupcake.

To get that orange flavor I used orange essential oil, a flavoring often used in baking. Because essential oils are so concentrated with flavor, increase or decrease the amount depending on your taste.

Orange Cream Cupcakes
By Heidi
Makes 12 cupcakes

Ingredients:

½ cup butter (1 stick), at room temperature
1 cup sugar
2 teaspoons orange essential oil
1 ¾ cup cake flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2/3 cup milk
1/3 cup yogurt

Directions:

Preheat oven to 350°F and prepare a 12-cupcake tin with cupcake liners.

In a mixing bowl, cream butter and sugar together for about 2 minutes or until light and fluffy. Mix in essential oil.

In a large bowl combine cake flour, baking powder, baking soda and salt. Add to mixing bowl and mix just to combine. Add eggs and mix until just combined. Add milk and yogurt and mix to combine – don’t overmix.

Fill muffin cups ¾ of the way full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Orange Cream Cheese Frosting

Ingredients:

¼ cup unsalted butter, at room temperature
1 package (8-ounce) cream cheese, at room temperature
1 teaspoon orange essential oil
1 tablespoon grated orange zest
3 ½ cups (16 ounces) powdered sugar
orange sprinkles for garnish

Directions:

In a medium-sized bowl, cream butter, cream cheese, essential oil and orange zest. Add half of the powdered sugar and beat, then the other half and beat until creamy.

Spoon frosting into one corner of a large Ziploc freezer bag. Clip corner of bag, about ½ inch. Frost cupcakes by piping frosting around edge of cupcake in a circle, working your way to the center to form an inverted spiral cone. Dust with sprinkles if desired.

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5 thoughts on “Orange Cream Cupcakes

  1. Crystal said:

    What Flavor yogurt are you using? I want to try this recipe it sounds super yummy!!

  2. Heather said:

    I was just wondering where the Vanilla flavor comes in to make it a creamscicle cupcake. Also, what type of yogurt is used? It sounds delicious and I would like to try it.

  3. Linda Fujioka said:

    Is orange essential oil the same as orange extract?

    • realbutter said:

      No, these are not the same. Extracts should be used for baking. Essential oils are often used for bath products and aromatherapy.

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