I love indulging in cupcakes, but sometimes they can get a little heavy on the stomach. That’s why this Citrus Creme Cupcake recipe is perfect! The base mix includes fresh orange juice and extracts to give a summer-time feel to the cupcake. Finally, the rich flavored icing tops off the deliciousness of the cupcake.
ORANGE CUPCAKE INGREDIENTS
1 ¼ cups of all-purpose flour
1½ teaspoon of baking powder
¼ teaspoon salt
3/4 cup granulated sugar
1 whole egg (room temperature)
1 egg white (room temperature)
6 tablespoons butter
2 teaspoons whole milk
½ cup orange juice (can use with pulp or pulp free)
1 ½ teaspoon pure orange extract
CITRUS CREME ICING INGREDIENTS
¼ cup butter (½ stick) unsalted butter, softened
2 cups powdered sugar
3 ounces full-fat cream cheese (I used Philadelphia brand)
½ teaspoon pure orange extract
2 tablespoons orange juice (I used Tropicana pulp free)
2-3 drops orange food coloring
1 tablespoon finely grated orange zest
Orange crystal sprinkles
ORANGE CUPCAKE DIRECTIONS
Preheat oven to 350 degrees and line pans with cupcake liners. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, combine the sugar and butter. With an electric mixer, cream on medium-high speed for 2-3 minutes.
Add the whole egg to the sugar mixture and beat on low speed for one minute. Add the egg white and beat on low speed for an additional minute.
Add orange extract and mix on low speed until blended.
Add ⅓ of the dry ingredients and ¼ cup of orange juice. Mix on low speed until well incorporated. Repeat with another ⅓ of the dry ingredients and ¼ cup orange juice. Mix on low speed until well blended. Add the last ⅓ of the dry ingredients and blend on low speed until all ingredients are mixed completely.
Add milk and whisk until well blended.
Fill cupcake liners ⅔ full and place in oven.
Bake at 350 degrees for 18-20 minutes (rotate half-way through) or until an inserted toothpick comes out clean.
Place cupcake pans on wire racks to cool for 20 minutes.
Remove cupcakes from the pans and place directly on the wire racks to cool completely (at least one hour).
CITRUS CREME ICING DIRECTIONS
In a medium bowl, cream the butter with an electric mixer.
Add the cream cheese, orange extract and orange food coloring and beat on high until well incorporated.
Add the powdered sugar and mix until well-blended.
Add orange juice till desired thickness (I used 3 Tablespoons).
Stir in finely grated orange zest.
Add frosting to a pastry bag with a tip (or use the Ziploc bag method) and frost the cupcakes. I used a Wilton 1M tip.
Optional – sprinkle each cupcake with orange crystal sprinkles. Top each cupcake off with a slice of kiwi and a raspberry.
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