Creamsicle Cupcakes
Serves: 12 Cupcakes
  • ½ Recipe Buttercream
  • 5-6 large oranges for the garnish *optional
  • For the Cake:
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Buttermilk 3 Tablespoons (45ml)
  • Fresh Squeezed Orange Juice ¼ cup + 2 tablespoons (90ml)
  • Orange Zest 1
  • Vanilla Extract 1 teaspoon (5ml)
  • Orange Blossom Water1 teaspoon (5ml) *optional
  • Salt ¼ teaspoon
  • All Purpose Flour ¾ cup (94g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Orange Gel Paste Color 10 drops *optional
  1. In a mixing bowl (with the paddle attachment on your stand mixer, or with a hand beater) cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the baking powder.
  3. Combine the orange blossom water, vanilla extract, orange zest and orange juice together and mix well
  4. Add the eggs one at a time to the creaming butter mixture and scrape the bottom and sides of the bowl after each addition
  5. Add ⅓ of the flour mixture to the creaming butter/sugar and mix until just combined.
  6. Slowly add the half of the entire amount of the juice mixture while mixing on low- medium speed.
  7. Add another ⅓ of the flour, mix just until combined
  8. Then add the remaining juice mixture while mixing on low speed
  9. Add the last of the flour and mix to combine
  10. Add the buttermilk while mixing on medium speed until combined
  11. Add the gel paste color and mix well
  12. Portion batter evenly into 12 cupcake cavities -filling each about ⅔ each
  13. Bake in preheated 350° F oven for approximately 20 minutes or until they are done they will be springy to the touch when pressed gently in the center
  14. Cool completely then prepare the panna cotta recipe listed below
Recipe by Gretchen's Bakery at