Just because fall in creeping in, it doesn’t mean fresh summer flavors have to disappear. One of my favorite summer treats is an orange creamsicle, so I decided to replicate those creamy, juicy flavors in a cupcake! This weekend, I turn 41, while I also celebrate Too Busy Livin’s first official year in business.
Making the cupcakes
These orange creamsicle cupcakes are light and fluffy with a pop of citrus flavor. Whipping up the egg whites and folding them in at the end creates that fluffiness.
Getting help from the kids
There are quite a few jobs that kids can do to help out with this recipe. Younger kids can help with pouring, dumping, stirring and placing cupcake liners in muffin tins, while older kids can squeeze the oranges, crack eggs and practice using measuring cups and spoons.
Substitutions
If your oranges aren’t very juicy, you can definitely use orange juice from concentrate. You can even make lime or lemon flavored cupcakes by replacing the orange juice with either lemonade or limeade, and the zest with either lemon or lime zest.
Frosting the orange creamsicle cupcakes
I love a great store-bought shortcut, especially if it is as creamy and delicious as this frosting! To make this frosting, all you have to do is use a package of vanilla pudding, and replace the milk with 35% whipping cream. The frosting recipe comes from Two Sisters blog. They use white chocolate pudding, but you can use this method with any pudding flavor. Whip it up into a thick, creamy frosting and slather it on the cupcake with a spatula, or pipe it on like I did here. Be sure to store frosted cupcakes in the fridge so the icing stays firm and doesn’t spoil.
Garnishing the orange creamsicle cupcakes
I chose to garnish these with gummy orange slices, but you can also use:
- Orange ju-jubes
- Jelly beans
- Sanding sugar or sprinkles
- Dehydrated orange slices
- Fresh mandarin orange segments
If you’re want to try another delicious cupcake recipe full of summer flavors, these S’more Stout Cupcakes are reminiscent of eating s’mores around a summer bonfire.
Orange Creamsicle Cupcakes
A fresh citrusy cupcake with a thick and creamy frosting
Ingredients
- 2 3/4 cup all purpose flour
- 4 tsp baking powder
- 3/4 tsp salt
- 4 egg whites
- 1 1/2 cup granulated sugar Use 1/2 cup for whipping the egg whites.
- 1 tsp vanilla extract
- 1 zest of one large orange
- 3/4 cup orange juice freshly squeezed or from concentrate
- 3/4 cup milk
Creamy Vanilla Frosting
- 4 cups 35% Whipping Cream
- 2 102g boxes instant vanilla pudding
Instructions
-
Preheat oven to 375 degrees F.
-
Combine flour, baking powder and salt in a bowl and set aside.
-
In the bowl of a stand mixer, add 4 egg whites.
-
Using the whisk attachment, whip the egg whites until they begin to foam.
-
Gradually add 1/2 cup of sugar, while continuing to whip. The egg whites should be opaque white and form soft peaks.
-
Transfer whipped egg whites to another bowl and set aside.
-
In the bowl of the stand mixer, add 1 cup of sugar and butter.
-
Use the paddle attachment until the sugar and butter are combined.
-
Add the orange zest and vanilla. Continue mixing until combined.
-
Alternately add some of the flour mixture, the orange juice and milk, mixing constantly until a uniform consistency is achieved.
-
Fold in the egg whites using the paddle attachment at the lowest speed, or by hand with a spatula.
-
Use a large, triggered ice cream scoop to portion out the cupcakes into liners. If you prefer to skip the liners, grease the muffin tins with cooking spray.
-
Bake the cupcakes for 20 minutes. They are ready when a toothpick inserted in the centre comes out clean.
Creamy Vanilla Frosting
-
Combine pudding mix and whipping cream in the bowl of a stand mixer.
-
Using the whish attachment, whip until the pudding mix and cream are fully combined and you have a fluffy, spreadable frosting. If you mix it too much, you will end up with butter, so watch it closely.
-
If you like a thinner frosting, you can add more whipping cream to thin it out.
Recipe Notes
Allow the cupcakes to cool completely before frosting them.
Frosted cupcakes must be refrigerated.
