So, I make a lot of cupcakes. I am not sure why, I guess I always make them for showers and birthday parties. It seems like I used to make them a lot for baby showers and now it’s mostly for kids’s birthday parties. I happen to love cupcakes. They take me back to my own childhood. I used to love making them and eating those last bits of batter that didn’t make its way into a muffin cup. I also, very specifically, remember slathering that canned frosting on top of each cupcake and hoping there would be enough left over for me to a lick the spatula at the end. I unashamedly love sweets. I never understand when people say things are “too rich”. Isn’t that the point? I seriously might have a problem.
Anyway, I am always looking for fun and unique flavors of cupcakes to try to make this basic sweet treat exciting. I came across this recipe years ago and actually made them this summer, but I thought these would be fun this time of year because they are orange. Stick a candy corn on top and you perfect Halloween treat. I did a mini version because I love a small but you can easily pick up and eat at a party or shower. Cream-sicle is another one of those nostalgic flavors that I remember eating as a kid. Every child of the 80’s lived off push pops in the summers, so I was super excited to try these. And they were seriously good. I hope you enjoy and it will take you back as it did me.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls // Glass Measuring Cup // Zester
Recipe:
Step 1: Preheat oven to 350 degrees and line a mini muffin pan with liners.
Step 2: Mix together sugar and butter until light and fluffy.
Step 3: Add eggs, one at a time. Mix well.
Step 4: Mix together heavy cream, orange zest, orange juice, vanilla and orange food coloring in a small bowl.
Step 5: Sift together flour, baking powder, baking soda and salt.
Glass Bowl // Whisk
Step 6: Add flour mixture to the butter mixture, alternating with heavy cream mixture. Begin and end with flour mixture.
Step 7: Scoop batter into muffin pans.
Step 8: Bake 10-15 minutes. Check it with a toothpick to see if it comes out clean.
Step 9: Cool cupcakes on wire racks.
Step 10: Frost with your favorite cream cheese frosting.
Step 11: Decorate or garnish however you desire.
What’s your favorite cupcake to make?? Comment below:
Products I Used:
Printable Recipe:
Mini Creamsicle Cupcakes
Adapted from Coastal Living
Ingredients
- 1 stick butter
- 3/4 cup sugar
- 2 large eggs
- 3/4 cup heavy cream
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 2 teaspoons vanilla extract
- 2-3 drops orange food coloring
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
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Preheat oven to 350 degrees and line a mini muffin pan with liners.
-
Mix together sugar and butter until light and fluffy.
-
Add eggs, one at a time, Mix well.
-
Mix together heavy cream, orange zest, orange juice, vanilla and orange food coloring in a small bowl.
-
Sift together flour, baking powder, baking soda and salt.
-
Add flour mixture to the butter mixture, alternating with heavy cream mixture. Begin and end with flour mixture.
-
Scoop batter into muffin pans.
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Bake 10-15 minutes or until toothpick comes out clean.
-
Cool cupcakes on wire racks.
-
Frost with your favorite cream cheese frosting recipe.
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