Orange Creamsicle Cupcake with Whipped Crème Fraîche Filling
It’s all about oranges this week! ❤️
This recipe takes me back to my childhood when my parents used to buy me those Creamsicle pops from the grocery store. One of my favorite Popsicles hands down. Fast forward to today, I wanted to make something using oranges and this was the first thing that came to mind. It’s my Orange creamsicle cupcake with a whipped crème fraîche filling and an orange cream cheese frosting. Honestly, I was a bit skeptical when I started to research recipes and by the time I finished experimenting with portions and ingredients, I ended up with literally a baked version of a Creamsicle! Special shout out to Chef MPR for the Whipped Crème Fraîche filling.
I’ll admit, this recipe was a bit of a labor of love, but totally worth it! A great summer treat for you and/or friends/family to enjoy.
What you need:
Orange Cupcakes
6 tbsp unsalted butter - room temp.
3/4 cups sugar
1/4 cup sour cream
1 tsp vanilla extract
1.5 tbsp orange zest
3 large egg whites, room temp
1 1/4 cups all purpose flour
2 tsp baking powder
¼ tsp salt
1/4 cup milk
1 tbsp water
4 tbsp freshly squeezed orange juice
Whipped crème fraîche filling recipe courtesy of Chef MPR:
Orange cream cheese frosting
6 tbsp unsalted butter
1/2 a stick of cream cheese
2 cups powdered sugar
5 tbsp freshly squeezed orange juice
1 tbsp finely grated orange zest
2 tsp vanilla extract
Optional - orange food coloring (red + yellow)
The Deets:
Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar together until light in color.
Add sour cream, vanilla extract and orange zest and mix until the batter well combined.
Add egg whites in 2 parts. Make sure all ingredients are well incorporated.
Whisk flour, baking powder, and salt in a separate bowl. Set aside.
In a glass measuring cup, combine the milk, water and orange juice.
Add half of the dry ingredients and half of the milk mixture to the batter and mix until well combined.
Add remaining dry ingredients and milk mixture, then combine. Try not to over mix.
Fill each cupcake liner just above halfway full. About 1.5 scoops when using a 2tbsp scoop.
Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
Allow cupcakes to completely cool.
Using a melon baller, take each cupcake and scoop out the middle part of the cupcake to create a little well.
Place whipped crème fraîche into a piping back or a ziploc bag. Cut off the tip and pipe a small amount just to fill the well in each cupcake. Don’t worry, the frosting will hide the whipped filling.
Orange cream cheese frosting:
Using an electric mixer, mix cream cheese and butter together until incorporated.
Add powdered sugar, then mix.
Add vanilla extract, orange juice and zest.
If you want to add more body to the frosting, slowly add 1/4 cup of powdered sugar at a time and mix until you reach the desired consistency.
Set aside.
Pipe frosting on top using your method of choice.
Enjoy
