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.
Orange Creamsicle Cupcake
Fans of the classic summertime treat, Orange Creamsicle popsicles can now enjoy it in cake form with my favorite Orange Creamsicle Cupcakes topped with a fluffy cream cheese frosting. They’re simple to make and stay moist with freshly squeezed orange juice and orange zest.
Even the novice baker can make these easy, from scratch, cupcakes in just a bit of time and they make a great holiday dessert since oranges are in season at the same time. Bright orange flavor combined with creamy frosting makes this the most decadent dessert that will take you tastebuds right back to summertime.
How To Make Them
These orange cupcakes are really simple to make. You can even make the cupcakes and frosting up to a day in advance. Store them in an airtight container until you’re ready to serve!
- In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
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.
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.
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.
More Easy Cupcake Recipes
- Easy Lemon Meringue Cupcakes
- Sweet Potato Cupcakes with Marshmallow Meringue Frosting
- Caramel Apple Cupcakes with Cinnamon Buttercream
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Get the Recipe: Orange Creamsicle Cupcake Recipe
Ingredients
- ½ cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ½ tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ¼ cup fresh squeezed orange juice
- 1 tablespoons fresh orangel zest
- 16 tablespoons unsalted butter, room temperature
- 16 ounces cream cheese, room temperature
- 2 pounds confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, whisk together the sour cream, orange juice and zest.
- Gradually add half the dry ingredients and half the sour cream mixture, to the butter/sugar mixture on low-speed of a stand mixer. Add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mixed together. Do not over beat.
- Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
- Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
- Transfer the frosting to a piping bag and frost the cupcakes, as desired.
Notes
