I’m on a serious citrus kick lately =). But it’s not that unexpected since we’re closing in on summer time – yeah! I love being about to spend more time outside, although my current rotation in dermatology has me wanting to slather up with sunscreen. I’ve see so many patients with skin cancers or pre-skin cancers it’s crazy. So please, stay in the shade as much as possible and apply sunscreen frequently. I don’t want to have to cut or freeze anything off of you, okay?? Anyway, that’s my unsolicited advice, now back to the cupcakes =).
If you like citrus, you’ll like these cupcakes. They have a nice orange flavor, but it doesn’t overpower the vanilla bean. And if you like orange creamsicles or orange sherbert you’ll love them! I made some candied orange slices for garnish, but I thought they were so cute without any garnish that I decided to leave them off. I used Cuties – California mandarins – and let me just say, Cuties may be for kids but they aren’t for zesting and juicing! =) It takes twice as long at least to get all the zest and juice you’ll need…but they do have good flavor so I guess it’s a small price to pay. Enjoy!
Orange Creamsicle Cupcakes
for the cupcakes:
1 cup (16 tbsp) unsalted butter, at room temperature
2 cups sugar
2 tbsp finely grated orange zest
4 large eggs
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup freshly squeezed orange juice
2 tbsp vanilla bean paste
4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1. Preheat the oven to 350˚ F. Line cupcake pans with paper liners.
2. In the bowl of an electric mixer, combine the butter and sugar. Add in the orange zest. Beat the mixture on medium-high speed until light and fluffy, about 2-3 minutes.
3. Blend in the eggs one at a time, mixing well after each addition. Beat in vanilla bean paste.
4. In a liquid measuring cup, combine the cream and orange juice.
5. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In three additions, add the dry ingredients to the mixer bowl, alternating with the cream mixture. Mix each addition on low speed just until incorporated, beginning and ending with the dry ingredients.
6. Divide the mixture between the prepared cupcake liners, filling each using a 3tbsp scoop.
7. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Watch them closely, because you don’t want them to be dry. Makes 48 cupcakes.
*adapted from Martha Stewart’s Cupcakes
for the frosting:
3 sticks butter, softened
6 cups powdered sugar
2 tsp orange zest
1 tbsp vanilla bean paste
2-3 tbsp heavy cream
1. Beat butter until light and fluffy, a couple minutes. Gradually beat in powdered sugar.
2. Beat in orange zest and vanilla bean paste. Continue to beat a couple more minutes, adding heavy cream to reach your desired consistency.
