Name: Orange Creamsicle Cupcakes with Buttercream
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp freshly squeezed orange juice; Zest of 1 orange; ½ cup milk; ½ cup (1 stick) unsalted butter, softened; 1 ½–2 cups powdered sugar (adjust to taste and desired consistency); 1–2 tbsp fresh orange juice (or a splash of milk); Zest of ½ orange; Optional: a drop of orange food coloring for stronger color; Orange zest or thin orange slices; Sprinkles, edible glitter, or colored sugar for festive look; A light dusting of powdered sugar

Description

Soft, fluffy cupcakes bursting with bright orange flavor and topped with creamy, dreamy buttercream — a fun, nostalgic dessert that feels like orange-creamsicle ice cream in cake form. Perfect for birthdays, brunch, parties, or whenever you want a citrusy, sweet treat.

Ingredients

Scale

For the Cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp freshly squeezed orange juice
Zest of 1 orange
½ cup milk

For the Buttercream Frosting

½ cup (1 stick) unsalted butter, softened
1 ½–2 cups powdered sugar (adjust to taste and desired consistency)
1–2 tbsp fresh orange juice (or a splash of milk)
Zest of ½ orange
Optional: a drop of orange food coloring for stronger color

Optional Decorations

Orange zest or thin orange slices
Sprinkles, edible glitter, or colored sugar for festive look
A light dusting of powdered sugar

Instructions

1. Preheat & Prep

Preheat oven to 350 °F (175 °C).
Line a muffin tin with cupcake liners, or grease lightly.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, beat the softened butter with sugar until light, creamy, and fluffy.

4. Add Eggs & Flavor

Add eggs one at a time, mixing after each. Stir in vanilla extract, orange juice, and orange zest until combined.

5. Combine Wet & Dry

Alternate adding the flour mixture and milk to the batter — begin and end with flour mixture. Mix just until combined; don’t overmix.

6. Fill Cupcake Liners & Bake

Fill cupcake liners about two-thirds full.
Bake 18–22 minutes (or until a toothpick inserted into center comes out clean).
Remove from oven and let cool completely on a wire rack before frosting.

7. Prepare the Buttercream

In a bowl, beat softened butter until smooth.
Gradually add powdered sugar, beating until creamy.
Add orange juice (or milk) and orange zest, beat until fluffy. Adjust consistency with more sugar or liquid if needed.
(Optional) Add a drop of orange food coloring for extra vibrancy.

8. Frost & Decorate

Once cupcakes are completely cool, pipe or spread buttercream on top.
Decorate with orange zest, a thin slice of orange, sprinkles, or a light dusting of powdered sugar.

9. Serve

Enjoy immediately, or chill briefly for a firmer frosting feel.

Notes

Use fresh orange juice and zest for the best flavor — bottled juice lacks brightness.
Let cupcakes cool completely before frosting — warm cakes melt buttercream.
Taste buttercream before frosting: adjust sweetness or citrus to suit your palate.