Orange Creamsicle Cupcakes

5 from 1 vote

Orange Creamsicle Cupcakes with Coconut are a tropical taste explosion! An orange-infused coconut vanilla cupcake topped with vanilla orange buttercream or a summer friendly orange glaze.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Julia Foerster

Ingredients

1-2 organic oranges
1 1/2 cups all-purpose flour 200g
1 cup unsweetened shredded coconut 80g
2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil 80ml
1 1/4 cup buttermilk 150g
1 tsp vanilla extract
1 egg
1/2 cup sugar 100g

Buttercream for 12 cupcakes

1 cup unsalted butter softened to room temperature, 230g
4 cups confectioners' sugar 480g
3-4 tbsp orange juice
1 teaspoon pure vanilla extract
pinch of salt to taste
2 tsp orange zest to decorate

Glaze for 12 cupcakes

1 1/4 cup confectioners' sugar 150g
2-3 tbsp orange juice
1 tsp orange zest
4 tbsp shredded coconut

Instructions

Preheat your oven to 350F (177C) and line a 12-cup muffin pan with cupcake liners.
Zest the orange. You will need 2 tsp orange zest for the cupcake batter and 2 tsp zest to decorate your cupcakes.
To fillet the orange, cut the top and bottom off the orange.Set your knife where the white pith meets the flesh and start cutting downward in a curved motion following the shape of the orange to peel the orange. The white pith tastes bitter so you want to remove all of it. Now cut between the membranes to segment the orange. Cut the fillets into smaller pieces. You will need about 1/2 a cup of orange segments. Don't discard the juice, use your hands to press out the remaining juice from the filleted oranges. Save it for later!
Make the batter: Whisk the all-purpose flour, baking powder, baking soda, shredded coconut, and 2 tsp orange zest together in a bowl. Set aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment, mix vegetable oil, sugar, egg, 1/2 cup orange juice, vanilla extract, and buttermilk together on medium speed in a large bowl until smooth and creamy, about 1-2 minutes.Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the orange fillets.
With the mixer running on low speed, slowly add the dry ingredients and mix just until all the dry ingredients are wet. Avoid overmixing!
Spoon the batter into the cupcake liners and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean. Allow the cupcakes to cool completely before you frost them.
For the frosting: With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely creamy and smooth, about 2-3 minutes. Add the confectioners' sugar one cup at a time, at first beat on low then increase to high speed. Add the next cup once incorporated. When the frosting is creamy and combined, beat in the orange juice, vanilla extract, and pinch of salt on high speed.
Frost the cooled cupcakes and garnish with orange zest.
For the glaze: Mix 1 + 1/4 cup confectioners' sugar with 1 tsp orange zest and add 1 tbsp orange juice at a time. Add only as much orange juice until you have the right consistency. You don't want the glaze to be too runny.
Glaze the cooled cupcakes and garnish with shredded coconut.

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