Zesty Oil-Soluble Orange Creamsicle Cupcakes — (Creamsicle Flavoring Extract)

Zesty Oil-Soluble Orange Creamsicle Cupcakes — (Creamsicle Flavoring Extract)

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

22 minutes

Category

Oil Soluble Orange Creamsicle

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

    • 1 ¼ cups (155 g) all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp fine salt
    • ½ cup (113 g) unsalted butter, softened
    • ¾ cup (150 g) granulated sugar
    • 2 large eggs, room temperature
    • 1 tsp vanilla extract
    • 2–4 drops Oil-Soluble Orange Creamsicle Flavoring Extract
    • ½ cup (120 ml) whole milk, room temperature
    • 2 Tbsp fresh orange juice (optional)
    • 1 tsp finely grated orange zest (optional — brightens flavor)

    Creamsicle Buttercream

    • 1 cup (226 g) unsalted butter, softened
    • 3–4 cups (360–480 g) powdered sugar, sifted
    • 2–3 Tbsp heavy cream or milk
    • 2–4 drops Oil-Soluble Orange Creamsicle Flavoring Extract
    • 1 tsp vanilla extract
    • Pinch of salt
    • Optional: a tiny amount of orange gel food coloring for pastel hue

    Directions

    1. 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. 2 — Dry mix

      Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

    3. 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. 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. 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. 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. 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.