Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ¾ cup Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract (for cake)
  • ½ cup Buttermilk
  • ¼ cup Fresh Orange Juice (for cake)
  • Zest of 2 large oranges
  • ¼ cup Fresh Orange Juice (for simple syrup)
  • 2 tablespoons Granulated Sugar (for simple syrup)
  • 4 oz Cream Cheese, cold
  • ½ cup (1 stick) Unsalted Butter, softened (for frosting)
  • 3 cups Confectioners' Sugar, sifted
  • 2 teaspoons Vanilla Extract (for frosting)
  • 1 – 2 tablespoons Heavy Cream or Milk

Instructions:

  1. Part I (Cupcakes): Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk together the sifted flour, baking powder, and salt. Set aside.
  2. Cream the softened butter, granulated sugar, and orange zest in a mixer until pale and fluffy (3-4 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  3. Reduce mixer speed to low. Alternately add the dry mixture (in three parts) and the buttermilk/orange juice mixture (in two parts), beginning and ending with the dry ingredients. Mix only until just combined.
  4. Scoop the batter into the prepared liners, filling each two-thirds full. Bake for 18–20 minutes, or until a skewer inserted comes out clean. Transfer immediately to a wire rack to cool.
  5. Part II (Syrup Soak): While the cupcakes bake, combine the syrup orange juice and sugar in a small saucepan over medium heat. Stir until the sugar is dissolved (about 2 minutes). Remove from heat.
  6. Once the cupcakes are cool enough to handle, use a pastry brush to generously brush the tops of the cakes with the warm simple syrup. Set aside to cool completely.
  7. Part III (Frosting & Assembly): Beat the softened butter until smooth. Add the cold cream cheese and beat on medium speed until just combined.
  8. Gradually add the sifted confectioners' sugar, beating on low speed until incorporated, then whipping on medium-high speed until light and fluffy (3-5 minutes).
  9. Beat in the vanilla extract and heavy cream (if needed) until the desired piping consistency is reached. Transfer frosting to a piping bag and pipe high swirls onto the cooled, soaked Orange Creamsicle Cupcakes. Garnish as desired.