Orange Creamsicle Cupcakes with Vanilla Buttercream Frosting | asimplepantry.com
Print

Orange Creamsicle Cupcakes

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15
Author Karly

Ingredients

For the Cupcakes

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.