Orange Creamsicle Cupcakes

Good Things Utah
Katelyn Brewer started baking cupcakes a few years ago and has grown to cater birthday parties, weddings, school dances and family reunions, now at the age of 17. 
See more of Katelyn’s cupcakes on her Instagram: @katelyns_kupcakes and on Facebook by searching Katelyn Brewer.
Orange Creamsicle Cupcakes
Yield: 12 cupcakes
Cake Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1  teaspoons pure vanilla extract
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 3/4 cup milk
  • 1 drop of orange food coloring

Frosting Ingredients:

  • 1/2 cup (4 ounces) unsalted butter, room temperature
  • 4 cups sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons orange extract
  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt. In an electric mixer fitted with the paddle attachment, cream butter ,and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time; scrape down the bowl, and beat in vanilla, orange juice, and orange zest.
  3. Add flour mixture and milk alternately, beginning and ending with flour mixture. Finally, add food coloring to desired color.
  4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 17 minutes.
  1. Beat your butter until light and fluffy.
  2. Gradually add in your sifted powdered sugar till well combined.
  3. Add in your vanilla and orange extracts and whip.

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