Orange Creamsicle Cupcake Recipe
This Orange Creamsicle Cupcake recipe is a fresh burst of summer flavor even on the grayest day. Harry & David Cushman’s HoneyBells pack a bright, citrus-y punch in these cupcakes. I baked up a little bite of sunshine and topped it with a light, fluffy cream cheese frosting.
This post is created in partnership with Harry and David. All opinions and statements are my own, as always.
I’m not sure about you but I fully intend on going outside a whole lot less the next few days….weeks….months? A deep freeze has parked itself over my portion of the country and it’s not really budging. It’s one of those cold snaps that makes you groan out loud when you step outside because one deep breath in can make your lungs feel as if they’re frozen. I always forget how cold it can actually get in the winter months so I’m already over this season and am dreaming of warm, sunny beach days. I know we have a long way to go and I’ll get used to the bitter cold outside but in the meantime, I’m baking up sweet treats that remind me of sunny days…..this Orange Creamsicle Cupcake recipe is a taste of summer with one of winter’s brightest, sweetest treats……Harry & David Cushman’s HoneyBells.
My favorite delivery during the winter months is a big box of Cushman’s HoneyBells from Harry and David. I love to toss them into salads or eat them for a snack. They’re juicy, sweet and tangy making these Orange Creamsicle Cupcakes a delicious way to brighten up the winter months. Pack them in a lunchbox, use them in a savory chicken recipe, stir into your morning oatmeal or bake them into a healthy muffin….the options are limitless.
To start, I simply add fresh squeezed HoneyBell orange juice and zest to the cake batter along with a bit of vanilla.
Together, the flavors are reminiscent of the Orange Creamsicle popsicles we all know and love. To balance the sweetness just a bit more, I whipped up a light and fluffy cream cheese frosting with a hint of vanilla. It’s the same frosting I used on these Carrot Cake Cupcakes and is so good you’ll want to eat it with a spoon. The batter and frosting come together easily and quickly so this isn’t a recipe you’ll spend tons of time working on in the kitchen.
One of my favorite kitchen tips lately is to fill your cupcake wells with batter using a cookie scoop. I found it’s the perfect size for filling the cupcake tins with exactly what you need so that your cakes don’t end up spilling over. Try it and let me know if you agree but I’m always looking for shortcuts….this is my favorite one lately.
This Orange Creamsicle Cupcake recipe is super moist and tender. It’s a fantastic addition to any occasion — from your holiday dessert table to your favorite game day spread. They’re also a fantastic addition to your New Year’s dessert table along with these Strawberry Champagne Cupcakes.
Orange Creamsicle Cupcake Recipe
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup fresh squeezed Cushman’s HoneyBell juice
- 1 tablespoons fresh Cushman’s HoneyBell zest
- 16 tablespoons unsalted butter, room temperature
- 16 ounces cream cheese, room temperature
- 2 pounds confectioners’ sugar
- 1 teaspoon vanilla extract
Cupcakes and frosting can be made up to 24 hours in advance and stored in an airtight container at room temperature.