Indulge in Nostalgia with Our Irresistible Orange Julius Cupcakes Recipe!
Step into a world of creamy, dreamy orange flavor with our homemade Orange Julius Cupcakes. If you’ve ever craved that iconic, frothy beverage from your childhood, prepare to have your taste buds transported!
The Perfect Blend of Citrus Zest and Sweet Cream
Our Orange Julius Cupcakes are more than just a dessert; they’re a celebration of flavor! Imagine the refreshing, tangy taste of fresh oranges perfectly harmonizing with a smooth, vanilla creaminess, all encapsulated in a moist, fluffy cupcake. This recipe captures the essence of the classic Orange Julius drink, transforming it into an exquisite baked treat that’s perfect for any occasion.
We’ve meticulously crafted this recipe to bring you that beloved creamsicle flavor profile. Each bite offers a delightful balance of vibrant orange and subtle sweetness, making these cupcakes an absolute must-try for citrus lovers and dessert enthusiasts alike. Whether it’s a birthday bash, a casual get-together, or simply a desire for something sweet, these Orange Julius Cupcakes promise to be a showstopper.
If you’re a true fan of the original Orange Julius and want to enjoy it alongside these delectable cupcakes, make sure to explore our collection of copycat recipes:
- Copycat Orange Julius Banana Julius Recipe
- Copycat Orange Julius Strawberry Julius Recipe
- And of course, the timeless Original Copycat Orange Julius Recipe!
Why These Orange Julius Cupcakes Will Become Your New Favorite
Beyond their incredible flavor, these Orange Julius Cupcakes are surprisingly simple to make, yet yield impressive results. We believe every day deserves a touch of sweetness, and these cupcakes are designed to bring joy and a burst of sunshine into your kitchen. They are:
- Uniquely Flavored: A true homage to the iconic Orange Julius drink, offering a distinct and refreshing taste.
- Perfectly Moist: Thanks to the inclusion of buttermilk and careful mixing, these cupcakes stay wonderfully tender.
- Visually Stunning: The two-tone batter creates a beautiful marbled effect, making them as appealing to the eye as they are to the palate.
- Versatile for Any Event: Ideal for summer parties, picnics, barbecues, baby showers, bridal showers, or simply as a delightful weekend treat.
We’re dedicated to sharing new and exciting cupcake recipes regularly, filling your world with delicious options. Have you tried some of our other popular creations?
- For a classic indulgence, check out our Chocolate Vanilla Cupcake Recipe.
- If you crave a rich, nutty twist, our Nutella Cupcakes with Nutella Frosting are an absolute dream!
Orange Julius Cupcakes Recipe
Learn how to make delicious, creamsicle-inspired Orange Julius Cupcakes from scratch!
Prep Time: 20 minutes
Yields: 24 cupcakes
Calories: 286 kcal per serving
Author: Tammilee Tips
Print Recipe
Ingredients
For the Cupcakes:
- ½ cup Unsalted Butter, room temperature
- 2 Egg Whites, room temperature
- 2 Eggs, room temperature
- 2 cups All Purpose Flour (Shop now)
- 1 teaspoon Baking Powder (Shop now)
- ½ teaspoon Salt (Shop now)
- ¼ teaspoon Baking Soda (Shop now)
- ¾ cup Buttermilk
- 1 ½ cups White Sugar (Shop now)
- 1 teaspoon Vanilla Extract (Shop now)
- 1 teaspoon Orange Extract (Shop now)
- Orange Gel Food Coloring (Shop now)
For the Orange Creamsicle Frosting:
- 2 sticks Unsalted Butter, room temperature
- 4-5 cups Confectioners’ Powdered Sugar (Shop now)
- 4-5 Tablespoons Heavy Whipping Cream
- ¼ teaspoon Orange Extract (Shop now)
- Orange Gel Food Coloring (Shop now)
Instructions
- Preheat oven to 350°F (175°C). Line a 24-cup muffin pan with cupcake liners.
Cupcake Directions:
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a separate large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium-high speed for about 30 seconds until creamy.
- Gradually add the white sugar and vanilla extract to the butter, beating until the mixture is light and fluffy, usually for 2-3 minutes.
- Add the egg whites one at a time, beating well after each addition. Then, add the whole eggs one at a time, ensuring each is fully incorporated before adding the next.
- Alternate adding the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat on low speed until just combined, being careful not to overmix.
- Divide the cupcake batter equally into two separate bowls. Leave the batter in the first bowl white (vanilla flavored). To the batter in the second bowl, add several drops of orange gel food coloring and ½ teaspoon of orange extract. Stir gently until the orange color is uniform throughout the batter.
- If desired, use cupcake batter dividers (or create a temporary divider with aluminum foil) in each cupcake liner. Pour the white/vanilla batter into one side of the liner, and then carefully pour the orange batter into the other side. Gently remove the divider. This technique creates a beautiful two-tone effect.
- Continue filling all cupcake liners about two-thirds full with the combined batters.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin pan for 10 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
Frosting Directions:
- In a large mixing bowl, beat the room temperature unsalted butter until light and fluffy. Gradually add the confectioners’ powdered sugar, about 1 cup at a time, mixing well after each addition.
- If the frosting seems too stiff or dry, add the heavy whipping cream, one tablespoon at a time, until it reaches a smooth, creamy consistency.
- To test for stiff peaks, take a large spoonful of frosting and turn the spoon upside down. If the frosting holds its shape and doesn’t fall off, it’s ready. If it’s too soft, gradually add more powdered sugar (½ cup at a time) and beat until the desired consistency is achieved.
- Once the frosting has reached the correct consistency, add the orange extract and several drops of orange gel food coloring. Stir well until the color is a lovely pastel orange and the extract is evenly blended throughout.
- Scoop the prepared frosting into a pastry bag fitted with your favorite large frosting tip. Frost the cooled cupcakes generously and artistically.
Kitchen Tools You’ll Need
- Electric Hand Mixer or Stand Mixer
- Muffin Pan (24-cup)
- Cupcake Liners
- Mixing Bowls (medium and large)
- Measuring Cups and Spoons
- Wire Cooling Rack
- Pastry Bag and Large Frosting Tip (optional, for decorative frosting)
Nutrition Facts
Calories from Fat 117
Tips for Baking Flawless Orange Julius Cupcakes
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are at room temperature. This allows for better emulsification, resulting in a smoother batter and a lighter, more even texture in your cupcakes.
- Do Not Overmix: Once you start adding the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cupcakes. A few lumps are perfectly fine!
- Achieving the Swirled Effect: For the beautiful two-tone orange and vanilla swirl, using cupcake dividers is helpful. If you don’t have them, you can carefully spoon dollops of each batter side-by-side into the liner. A gentle swirl with a toothpick can enhance the marble effect.
- Correctly Fill Liners: Fill cupcake liners no more than two-thirds full to prevent overflow and ensure even baking.
- Cool Completely Before Frosting: This is crucial! Frosting warm cupcakes will cause the frosting to melt and slide off, creating a messy result. Patience is a virtue here.
Crafting the Perfect Creamsicle Frosting
The frosting is where the “creamsicle” magic truly comes alive. Achieving the right consistency is vital for a beautiful and delicious finish:
- Softened Butter: Just like with the cupcake batter, softened butter is essential for a smooth, lump-free frosting.
- Gradual Sugar Addition: Adding powdered sugar gradually prevents a messy kitchen and ensures it’s fully incorporated, allowing you to adjust sweetness and consistency.
- Stiff Peak Test: The stiff peak test is your best friend. Don’t be afraid to adjust with more powdered sugar if it’s too thin, or a splash more heavy cream if it’s too thick. The ideal consistency should hold its shape when piped.
- Orange Extract vs. Zest: Orange extract provides a concentrated, consistent flavor that mimics the Orange Julius drink. While zest offers freshness, extract gives that distinct “creamsicle” profile we’re aiming for.
Variations & Serving Suggestions
While these Orange Julius Cupcakes are perfect as is, you can certainly experiment with a few variations:
- Citrus Twist: Try adding a touch of lemon or lime zest to the batter or frosting for an extra tangy kick.
- Garnish Galore: Top your frosted cupcakes with a small orange slice, a sprinkle of orange zest, or even some crushed vanilla wafers for added texture and visual appeal.
- Mini Cupcakes: Adjust baking time for smaller mini cupcakes, perfect for bite-sized treats at parties.
- Make it a Cake: This recipe can easily be adapted to make a two-layer 8-inch round cake or a 9×13 inch sheet cake. Adjust baking times accordingly.
Serve these delightful cupcakes chilled or at room temperature. They pair wonderfully with a tall glass of iced tea, a fresh fruit platter, or even a classic Orange Julius drink for a double dose of orange goodness!
Frequently Asked Questions (FAQs)
- Can I use fresh orange juice instead of orange extract?
- While fresh orange juice is delicious, orange extract provides a more concentrated and consistent flavor that truly captures the artificial yet beloved taste of Orange Julius. Using juice might alter the batter consistency and the flavor profile significantly.
- How long do Orange Julius Cupcakes last?
- Stored in an airtight container at room temperature, these cupcakes will stay fresh for up to 2-3 days. If refrigerated, they can last up to 5 days, but allow them to come to room temperature before serving for the best flavor and texture.
- Can I freeze these cupcakes?
- Yes! Unfrosted cupcakes can be frozen for up to 2-3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature before frosting. Frosted cupcakes can also be frozen, but place them in the freezer first until the frosting is firm, then wrap individually.
- What if my frosting is too runny?
- If your frosting is too runny, gradually add more confectioners’ powdered sugar, about ¼ to ½ cup at a time, beating well until it reaches the desired stiff consistency.
- What if my frosting is too thick?
- If your frosting is too thick, add heavy whipping cream, one teaspoon at a time, beating until it reaches a smooth, spreadable, yet firm consistency.
Explore More Delicious Summer Recipes!
Looking for other fantastic recipes to brighten your day or entertain guests? Check out some of our other favorites:
- Strawberry Brie Crescent Appetizer
- Our collection of Favorite Copycat Recipes
- Discover these Epic Strawberry Recipes
Do you love recipes as much as we do? Don’t forget to explore our comprehensive categories:
- Copycat Recipes
- Dessert Recipes
- And our ever-popular Crock Pot Recipes
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