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Life with four little girls can be crazy and overwhelming, especially when only one of them is in school. It’s 24/7 mom-duty, and sometimes my only alone time comes in the form of staying up later than everyone else, watching my favorite cartoon (because I’m totally still a kid at heart), and snacking on little delights that I can’t eat in front of the girls, lest I have to share it with them. These Orange Creamsicle Cupcakes are one of my fave indulgences, and thanks to Müller® Ice Cream Inspired Yogurt, I get to enjoy a Me moment just a little less guiltily!
I might be a little bit obsessed with the Vanilla Bean flavor of the Müller® Ice Cream Inspired Yogurts. It’s brand new and so delicious, and makes a great “better-for-you” alternative to traditional ice cream, which always makes me smile. I have a hard time waiting for some alone time so I can enjoy my little treats, but it’s worth the wait, I think, because yum.
I made these orange creamsicle cupcakes with the vanilla yogurt to lighten the recipe, as well as give it a delicious ice cream flavor. Coupled with fresh squeezed orange juice and zest, these cupcakes are moist and spongy, and oh so flavorful. Topped with a decadent buttercream and a fresh slice of orange, these cupcakes are definitely a treat you’re going to love when you’re ready for your own Me moment.
Ready to get baking? You don’t want to miss these!
Orange Creamsicle Cupcakes
Ingredients
For the Cupcakes
- 1/2 C Unsalted Butter, softened
- 1 C Sugar
- 2 Eggs
- 1 C Vanilla Bean Müller® Ice Cream Inspired Yogurt
- 1 tsp Vanilla Extract
- 3 Tbsp Freshly Squeezed Orange Juice
- 2 Tbsp Freshly Grated Orange Zest
- 1 1/2 C Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Kosher Salt
For the Buttercream
- 1 C Unsalted Butter, softened
- 2 Tbsp Light Corn Syrup
- 2 tsp Vanilla Extract
- Pinch of Kosher Salt
- 5 C Powdered Sugar
- 1/2 C Heavy Whipping Cream
- Orange Gel Food Coloring, optional
Instructions
For the Cupcakes
- Preheat oven to 350 degrees.
- Cream the butter and sugar together in the bowl of a mixer at medium speed until light and fluffy, around 5 minutes. Beat in the eggs, one at a time, until fully incorporated. Add the yogurt, vanilla, orange juice and orange zest, and mix until combined.
- In a medium bowl, whisk together the dry ingredients, then add it to the wet mix in batches, stirring until just combined. Line a muffin tin with paper cups, then fill each cup 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
For the Buttercream
- In a large mixing bowl, beat together the butter, light corn syrup, vanilla, and kosher salt until light and fluffy, around 5 minutes. Slowly beat in the powdered sugar in batches, adding the heavy cream as necessary to thin the buttercream. Once the desired consistency is reached, beat in food coloring if wanted, or use as is.
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