creamsicle cupcakes
~ creamsicle cupcakes ~
I was going to save this recipe for tomorrow’s “Teatime Tuesday” post, but I got so excited after trying these I just had to share today! I created this cupcake recipe using my Strawberry Bread recipe as inspiration. These are incredibly moist and very yummy. Cream cheese is my “secret” ingredient for perfect cupcakes and quick breads. Try it and see for yourself!
preheat oven to 350 degrees F
1/2 cup butter, softened (not melted)
1 cup sugar
8 oz. cream cheese, softened
2 large eggs
6 Tablespoons fresh orange juice
zest of one orange (divided)
2 Tablespoons white vinegar
1 teaspoon pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped orange
1 cup white chocolate chips or chunks
Place cupcake liners in 18 cupcake pan cups. Mix butter, sugar, cream cheese, eggs, orange juice, 3/4 of the orange zest, white vinegar and vanilla until smooth. In a separate bowl, combine the flour, baking powder, baking soda and salt until evenly incorporated. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Gently fold in the orange pieces and white chocolate. Spoon into the cupcake liners. Bake for 35-40 minutes or until a toothpick comes clean. Be careful not to over bake. Cool completely and frost with classic buttercream frosting. Garnish with a little orange zest.
~ classic buttercream frosting ~
This is my favorite recipe for buttercream frosting. I like to add a little flavoring extract to this creamy, fluffy frosting according to what it will be going on. This time I flavored it with a little vanilla extract and a little orange extract. Perfect for creamsicle cupcakes!
1/2 cup real butter, softened (not melted)
2 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon orange extract
2 Tablespoons heavy whipping cream
Comine all using a tabletop mixer or hand held electric mixer. Mix until light and fluffy.
Enjoy!
~Melissa
Oh yummy … I love creamsicles … and I haven’t tried cream cheese in a cupcake before, only for the frosting. Great idea! Gotta try that 🙂
It’s gonna’ change your life 🙂 hee hee. xoxo
You have eggs and 6 tb of orange juice but you don’t say when to put it in. Also no oven temp. So I used 350 and they where done in 30 min. They are really good.
Oh my goodness! Thanks for pointing this out to me…I’m going in to make the corrections ASAP! So pleased they turned out, and that you like them 🙂
I’m curious about the addition of vinegar. Does it help the flavor?
Hi Emily, the vinegar helps the acidity and flavor balance in the cupcake. Enjoy, ~M
I see. So you don’t taste it in the cakes?
Not at all, Emily 🙂 enjoy!
Chris…I’ve ALWAYS loved ‘dreamsicles’ too! And, these cupcakes sound wonderful. Love the ingredients and would make myself sick on eating them…great flavors and idea!!
Thanks, Ally! XO 🙂
Is that all-purpose or self-rising flour? Thank you.
Hi Val,
Usually when a recipe just says “flour” it means all-purpose 🙂 I used all-purpose for these cupcakes. Hope you enjoy! Thanks for visiting, ~Melissa
I look forward to trying this recipe, however the instructions don’t include the 2 large eggs that is in the ingredients list. Are they not needed or am I to assume they get added to the “wet” mixture?
It’s listed there under cream cheese. Yes, the eggs are included in the wet ingredients. Enjoy the cupcakes!
How would you convert this to a cake? Thanks!
You could just bake the batter in loaf pans or a 9×13 baking pan 🙂