Orange Creamsicle Cupcakes

Soft and fluffy orange flavored cupcakes topped with a silky dreamsicle frosting make these orange creamsicle cupcakes a refreshingly sweet summer treat!

Why this recipe works

These orange creamsicle cupcakes remind me of those frosty orange creamsicle popsicles we all know and love. The soft cupcake base is flavored with vanilla and orange extract on top of orange zest to tie it all together. But the creamsicle frosting is what makes the magic really happen. Cream cheese, vanilla, orange extract, and grated orange zest combine to create a truly dreamy, creamy frosting that makes this recipe ten times better!

The cupcakes themselves are soft with a tender crumb and have just the right amount of bright orange flavoring. Sometimes less is more when it comes to frosting, so we add a light layer of the rich creamsicle frosting, which is enough to complement instead of overpower. You can always adjust the frosting to your individual preference by doubling it or adding more powdered sugar for more structure when piping.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SUGAR – You’ll notice this recipe calls for vanilla sugar, which is simply granulated sugar infused with vanilla beans. You can typically find it in the baking aisle, but if not, you can also purchase vanilla sugar online. If needed, you can substitute the vanilla sugar at a 1:1 ratio with regular granulated sugar.

FROSTING – To achieve that lovely creamsicle color in your frosting, you’ll need to use orange paste food coloring. Simply stick a toothpick into the food coloring, and what comes out is all you will need! You can omit the food paste coloring altogether if desired; it’s entirely just for aesthetics.

How to Make Orange Creamsicle Cupcakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat oven to 350 F. Line two 12-cavity cupcake pans with with paper liners.
2. In a medium bowl, whisk flour, 1 cup of sugar, the baking powder, baking soda, and salt until blended.
3. In a large bowl with an electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended.
4. Beat in the vanilla sugar. Add in oil, then buttermilk, until blended.
5. On low speed, beat in the flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
6. Bake 25 to 28 minutes until a wooden toothpick inserted in the center comes out clean.
7. Remove the cupcakes to a wire rack to cool completely.
8. To make the creamsicle frosting, beat the cream cheese, vanilla, orange extract, and orange zest in a medium bowl with a mixer on low speed to blend.
9. Add confectioners’ sugar, a little at a time, and beat until fluffy.
10. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.
    
    TIP – If you would like to be able to pipe your frosting, you can make it thicker by adding a small amount more of confectioners’ sugar until desired consistency is reached.
    
    
11. You can pipe or spread the frosting on, whichever you prefer. Optionally garnish with an orange wedge and sprinkles.

Frequently Asked Questions & Expert Tips

You can make your frosting thicker by simply adding more confectioners’ sugar in small amounts until you reach your desired consistency. Only add extra in small amounts so you don’t end up with too thick of frosting!

Yes, absolutely. You can bake the cupcakes a day in advance and store them covered at room temperature. You can also prep the frosting ahead of time and store it in the refrigerator separately. Allow it to come to room temp before spreading on top of the cupcakes.

Yes, to freeze, bake and fully cool the cupcakes then transfer them to an air-tight container or ziptop bag. Freeze for up to 3 months. Allow them to thaw then top with frosting. You can also freeze the frosting separately in an air-tight container, though frosting with cream cheese can sometimes become grainy after thawing. So keep that in mind.

Because the frosting contains cream cheese, I would recommend storing them in the refrigerator where they will last for 3-4 days.

Sure, all cupcakes are amazing with a little filling added! A few of our readers have had success filling their cupcakes with a little extra surprise. Simply remove a small amount of cupcake from the center and fill with orange curd, vanilla cream, or your filling of choice!

Serving Suggestions

Orange creamsicle cupcakes scream summer potlucks and barbecues, but aren’t limited to a specific time of year! Serve them garnished with an orange wedge and nonpareil sprinkles or leave them as is and enjoy the fluffy creamsicle frosting in all its glory.

More Orange Dessert Recipes

• Orange Icebox Cake
• Orange Crinkle Cookies
• Mandarin Orange Jello Salad
• Whipped Jello Mandarin Orange Mousse
• Orange Sherbet Dessert

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This recipe originally appeared here on Jan 6, 2011 and has since been updated with new photos and expert tips.