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Zesty Oil-Soluble Orange Creamsicle Cupcakes — (Creamsicle Flavoring Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Orange Creamsicle
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
22 minutes
Make a classic vanilla cupcake batter, folding in a concentrated oil-soluble orange creamsicle extract so the orange + vanilla note binds into the butter and fat in the batter and frosting. Bake until lightly golden and springy, cool completely, then whip a rich buttercream and flavor it with the oil-soluble extract for an authentic creamsicle finish; pipe swirls and finish with a small orange zest curl or candied orange for a polished photo-ready result.
Ingredients
Cupcakes
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1 ¼ cups (155 g) all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp fine salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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2–4 drops Oil-Soluble Orange Creamsicle Flavoring Extract
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½ cup (120 ml) whole milk, room temperature
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2 Tbsp fresh orange juice (optional)
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1 tsp finely grated orange zest (optional — brightens flavor)
Creamsicle Buttercream
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1 cup (226 g) unsalted butter, softened
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3–4 cups (360–480 g) powdered sugar, sifted
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2–3 Tbsp heavy cream or milk
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2–4 drops Oil-Soluble Orange Creamsicle Flavoring Extract
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1 tsp vanilla extract
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Pinch of salt
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Optional: a tiny amount of orange gel food coloring for pastel hue
Directions
1 — Prep & preheat
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and set a wire rack to cool.
2 — Dry mix
Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3 — Cream butter & sugar
Using a stand mixer or handheld mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (2–3 minutes). Add eggs one at a time, beating to combine. Mix in vanilla and 2 drops oil-soluble Orange Creamsicle extract.
4 — Combine batter
On low speed, alternate adding the dry mix and milk to the butter mixture (beginning and ending with dry ingredients). Add orange juice and zest, if using, and fold until just combined. Do not overmix.
5 — Bake
Divide batter evenly into liners (about 3 Tbsp per cupcake). Bake 18–22 minutes or until a toothpick comes out with a few moist crumbs. Cool in tin 5 minutes, then transfer to rack to cool completely before frosting.
6 — Make the creamsicle buttercream
Beat softened butter until creamy. Gradually add powdered sugar 1 cup at a time on low speed. Add heavy cream to reach spreadable consistency. Blend in 2–3 drops oil-soluble Orange Creamsicle extract, vanilla, and a pinch of salt; whip 1–2 minutes until light and fluffy. Tint with gel color if desired.
7 — Finish & serve
Pipe or spread buttercream on cooled cupcakes. Garnish with orange zest, a small candied orange slice, or sanding sugar. Store chilled in an airtight container; bring to room temperature before serving for best texture.
Recipe Note
10 Frequently Asked Questions (FAQ)
How much Oil-Soluble Orange Creamsicle Extract should I use?
Start with 2 drops in the batter and 2–3 drops in the buttercream; oil-soluble flavor oils are concentrated and potency varies by brand. Taste as you go and increase in small increments.
Why use oil-soluble extract instead of regular extract?
Oil-soluble extracts blend into fat better, giving stronger perceived flavor in butter-rich frostings and batters; water-based extracts can be muted in buttercream.
Can I substitute fresh orange juice or zest for extract?
Fresh juice/zest add bright, natural citrus but won’t replicate the sweet creamsicle profile on their own. Use zest + a little oil-soluble extract for best balance.
Can I make these gluten-free or vegan?
Yes — use a 1:1 gluten-free flour blend and vegan butter + plant milk. Texture may differ and baking time could need adjustment.
Will oil-soluble flavoring change buttercream texture?
In small amounts, no. Adding large amounts of oil-based flavoring can affect emulsion and texture — stick to drops and adjust with powdered sugar or cream if needed.
How should I store the cupcakes?
Keep in an airtight container in the fridge up to 3–4 days. Bring to room temperature 20–30 minutes before serving for best flavor and texture.
Can I freeze them?
Freeze unfrosted cupcakes (well wrapped) up to 3 months. Thaw in fridge overnight and frost when fully thawed. Frosted cupcakes can be flash-frozen on a tray then moved to a container for up to 1 month.
Why does my buttercream taste so strong or soapy?
Excessive drops of concentrated flavor oil can create off or bitter notes. Reduce the amount next batch and taste incrementally.
Can I swap butter for oil (in batter)?
Yes, but oil yields a moister crumb and a slightly different mouthfeel; keep oil amounts and technique consistent with a tested recipe to avoid dense cupcakes.
Summer Cupcakes with Oil Soluble Creamsicle Flavoring
Summer Cupcakes with Oil Soluble Creamsicle Flavoring are light, fluffy treats infused with the nostalgic taste of orange and vanilla, creating a refreshing creamsicle-inspired flavor that perfectly captures the sweetness of summer in every bite.