From Ari of Ari’s Menu: I’m just a girl who developed a love of running to balance out a love of baked goods. On my journey to losing 75 lbs, I discovered a passion for creating healthy versions of my favorite meals, and figuring out how to always include dessert, while still maintaining a healthy diet and life style. I blog about my recipes, running, and life in general.
It’s that time here in Phoenix. That time when it starts getting hot, and you know the scorching temperatures are just around the corner and all you want to do is blast the AC and eat popsicles all day long. Just me? Okay….
Well, whether it’s 110, or below freezing, at the end of the day, I’d still rather have a cupcake. I mean popsicles are refreshing, but does anyone actually consider that dessert? I would like to join that club. Where I am totally satisfied with just a popsicle.
However, I will say that the light, citrusy taste of orange perfectly blended with cream is always appealing, and especially in the warmer months. It just feels summery to me.
These cupcakes brought everything I love about orange creamsicles, and combined it with everything I love about a cupcake (ummm, starchy carbs!!). Let’s just say, I even chose them over fro yo, and that never happens!
Orange Creamsicle Cupcakes
Yield 1 dozen cupcakes
For the cupcakes:
- 1/2 cup unsweetened applesauce
- 1/3 cup turbinado sugar
- 1/3 cup Splenda
- ¾ cup egg substitute
- 1 1/2 tspvanilla extract
- 1/2 tsporange extract
- zest of 1 orange
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- dash salt
- 1/4 cup unsweetened vanilla almond
For the frosting:
- 8 oz reduced fat cream cheese,softened
- 1/2 tbs light whipped butter,softened
- 1/2tsp almond extract
- 2 cups powdered sugar
1. Preheat oven to 350. Line 12 muffin cups with paper liners, and spray lightly with nonstick spray
2. In a medium bowl, beat orange zest, sugar, and Splenda until combined. Add applesauce, eggs substitute, and extracts. Beat until combined.
3. In a separate bowl whisk together the flour, baking powder and salt.
4. Add half of the flour mixture to wet ingredients, beating until combined. Then beat in milk, followed by remaining flour mixture.
5. Evenly divide batter between 12 lined muffin cups. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool.
6. Meanwhile, beat butter and cream cheese together for frosting. Beat in almond extract. Slowly add powdered sugar, scraping down the sides of the bowl when necessary.
7. Frost completely cooled cupcakes, then top with additional orange zest of desired.