Irresistible Orange Creamsicle Cupcakes for Every Occasion

Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 2 days.

Quick Answer

These Orange Creamsicle Cupcakes capture the essence of summer with refreshing orange flavors, making them a delightful treat for any holiday gathering.

As the chill of fall settles in New York City and the festive season approaches, I find solace in recreating the bright, nostalgic flavors of summer in my kitchen. These Orange Creamsicle Cupcakes have quickly become a favorite of mine, bringing warmth and cheer as we gather for Thanksgiving and Christmas celebrations. They remind me of the ice cream trucks from my childhood, and there’s nothing quite like enjoying them alongside a cozy cup of hot cocoa.

A Delightful Holiday Treat

These cupcakes are perfect for holiday gatherings, offering a burst of citrusy sweetness that is sure to brighten any festive table.

Why You’ll Love This Recipe

• Captures the nostalgic flavors of summer, perfect for fall festivities.
• Easy to make, allowing you to enjoy fresh cupcakes in no time.
• Perfectly moist and fluffy, providing a delightful texture in every bite.
• Versatile treat that can brighten any occasion, from holiday gatherings to cozy nights in.
• Customizable frosting options to suit your taste.

Ingredients

The following ingredients will help you create mouthwatering Orange Creamsicle Cupcakes:

For the Cupcakes

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 orange
• 1/2 cup orange juice (freshly squeezed if you can!)
• 1 teaspoon vanilla extract

For the Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Zest of 1 orange
• A few drops of orange food coloring (optional)

How to Make Orange Creamsicle Cupcakes (Step-by-Step)

Follow these simple steps to create your delicious Orange Creamsicle Cupcakes:

Step 1: Prepare Your Oven and Pan

First, preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. The scent of citrus will soon fill your kitchen, and nothing beats that warm, inviting aroma.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. The texture should be light and fluffy, ensuring your cupcakes rise beautifully.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s light and airy, about 3-4 minutes. This step is crucial because it’s where the magic begins—you’re creating a fluffy base for your cupcakes.

Step 4: Add Eggs and Flavors

Add the eggs, one at a time, mixing well after each addition. Follow with the orange zest and vanilla extract, and beat until well incorporated. Picture that vibrancy as the orange zest dances in among the creamy mixture.

Step 5: Incorporate Dry Ingredients and Orange Juice

Gradually blend in the dry ingredients, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined. Don’t overmix—it’s okay if a few floury pockets remain. The mixing should be gentle, emitting a sweet, fresh fragrance that will remind you of sunlit orchards.

Step 6: Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until the tops spring back when lightly pressed and a toothpick inserted comes out clean. As they bake, the nutty aroma of toasting sugar and butter will envelop your kitchen.

Step 7: Make the Frosting

While the cupcakes cool, prepare your frosting. Beat the softened butter until creamy in a large bowl, then gradually add the powdered sugar, heavy cream, and vanilla extract. Continue mixing until smooth and fluffy. Fold in the orange zest and add food coloring if desired.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool (trust me, this is key!), frost them however you like. I often use a piping bag to create swirls, but there’s no wrong way to do it!

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to tough cupcakes instead of the light and fluffy texture we want.
• Not Letting Cupcakes Cool Completely: Frosting a warm cupcake will cause the frosting to melt – not good for presentation or flavor!
• Using Bottled Orange Juice: Freshly squeezed orange juice offers a brightness and depth that pre-packaged juice simply can’t match.

Tips and Tricks for Success

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation.
• Sift Your Flour: Sifting can prevent clumps and add air, which helps with fluffiness.
• Experiment with Decor: Garnish with chocolate shavings or additional zest for added flavor and visual appeal.

Variations

• Substitute lemon juice and zest for a lemon creamsicle flavor.
• Use almond extract instead of vanilla for a different twist.
• Try using a different type of citrus, like lime or grapefruit, for unique flavors.

How to Serve

• Top with a dollop of whipped cream for extra richness.
• Pair with a scoop of vanilla ice cream for a delightful dessert.
• Serve with fresh fruit on the side for a touch of freshness.

Make Ahead and Storage

• Make Ahead: Cupcake batter can be prepared a day in advance and stored in the refrigerator. However, it’s best to fill and bake them fresh for optimal texture.
• Storage: These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. If you need to store them longer, consider refrigeration for up to a week to keep them moist.
• Reheating: If refrigerated, let the cupcakes come to room temperature before serving. They can be gently warmed in the microwave for a few seconds if desired.
• Freezing: Cupcakes can be frozen for up to three months. Wrap each cupcake in plastic wrap and place in an airtight container. Thaw in the refrigerator before enjoying.

Recipe Notes / What I Learned

Baking is as much about the process as it is about the outcome. Each time I make these cupcakes, I’m reminded of the joy that simplicity can bring, especially when shared with loved ones. There’s something truly special about bringing a burst of sunshine to a wintry day!

Yield and Serving Size

Yield: 12 cupcakes · Serving Size: 1 cupcake

Nutrition Snapshot

Estimated Nutrition Per Serving: ~220 calories · 2g protein · 30g carbs · 10g fat

Amberly Vahn

Irresistible Orange Creamsicle Cupcakes for Every Occasion

These Orange Creamsicle Cupcakes capture the essence of summer with refreshing orange flavors, making them a delightful treat for any holiday gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 minute min

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Group: For the Cupcakes

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 zest of orange
• 1/2 cup orange juice, freshly squeezed
• 1 teaspoon vanilla extract

Equipment

• Oven
• Muffin tin
• Cupcake liners
• Electric mixer
• Mixing bowls
• Toothpick
• Piping bag (optional)

Method

 

1. First, preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s light and airy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Follow with the orange zest and vanilla extract, and beat until well incorporated.
5. Gradually blend in the dry ingredients, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined.
6. Divide the batter evenly among the prepared muffin cups and bake for 18-20 minutes.
7. While the cupcakes cool, prepare your frosting by beating the softened butter until creamy and adding the powdered sugar, heavy cream, and vanilla extract.
8. Once the cupcakes are completely cool, frost them however you like.

Notes

Make the batter a day in advance for optimal texture.

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