The smell of morning from zesting oranges while you prepare orange creamsicle cupcakes only hints at what’s to come. The scent creeps throughout your home while the cupcakes bake, testing your willpower to wait. The orange creamsicle cupcakes are dense, like a pound cake, but their weight is countered with pillowy orange salted caramel frosting. They take you back to the call of the ice cream truck but surprise you with their grown-up complexity.
Yield: 16 cupcakes
2/3 cup sugar
Finely grated zest of 2 oranges
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup unsalted butter, room temperature
2 large eggs
2/3 cup full-fat sour cream
2 teaspoons vanilla extract
2/3 cup pure orange juice
Salted Caramel Ingredients
3 tablespoons unsalted butter
½ cup light brown sugar
¼ cup pure orange juice
¼ teaspoon salt
2 tablespoons heavy whipping cream
1 cup unsalted butter, room temperature
2 cups powdered sugar
¼ teaspoon salt
Finely grated zest of 1 orange
½ cup salted caramel (from above), room temperature
30 minutes before baking, mix sugar and orange zest in a small bowl to infuse the orange flavor into the sugar.
Preheat oven to 350 F.
In a small bowl, whisk together flour, baking powder, and baking soda.
In a medium-sized bowl, cream butter and the sugar/orange zest mixture until light and fluffy.
Mix eggs, sour cream, and vanilla into butter/sugar mixture until fully combined.
Alternately mix the flour mixture and orange juice into the wet ingredients, beginning and ending with the flour mixture.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until a toothpick comes out clean.
Salted Caramel Directions:
Melt butter in a small saucepan on medium heat.
Add brown sugar and stir continuously until just boiling.
Add orange juice and salt and stir well.
Stir in heavy whipping cream until just combined.
Remove from heat.
Cool to room temperature.
Set aside ½ cup for the frosting.
In a medium-sized mixing bowl, beat butter on high speed with an electric mixer for three minutes until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in salt and orange zest.
Mix in salted caramel.
Spread or pipe on cooled cupcakes.
Optionally, drizzle any extra salted caramel over the frosting.
doris in The Secret Garden on May 19, 2013 at 3:11 pm
I love reading about your family and seeing your pictures. I respect the fact that you are teaching your son's family values because so much of that seems to be going by the wayside anymore..maybe someday we will meet and by that time your son's may even have their own cooking show.lol..wishing you lots and lots of love from this country girl's kitchen to Brooke Deen's kitchen of love.
Linda Miller in The Makings for a Perfect Father’s Day on May 19, 2013 at 11:44 am
Love this idea. I want to do this for my sister n law for the new addition of the family. What a wonderful way to celebrate a new baby in the family.
Kimberly McKinney in How to Host a Sip and See on May 19, 2013 at 10:54 am
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm