Orange Creamsicle Cupcakes


Oranges and cream is such a blissfully fresh and excitingly delicious flavor combination. It’s one of my favorite combinations. Let me rephrase that, basically any fresh fruit with cream is my favorite combination. Which may explain my weakness for orange creamsicle flavored anything. I saw the orange cupcakes at Martha Stewart and decided it would be perfect for these.

orange creamsicle cupcakes5

I made a few small changes such as removing the vanilla beans (simply because I wanted the orange flavor to shine through), then I increased the orange flavor by adding orange extract and increasing the orange zest. I also replaced the frosting with my own Vanilla Buttercream because it’s my favorite buttercream recipe, it even reminds me of ice cream so I figured it would make an excellent fit. These cupcakes are simply fantastic. I love how the cupcake recipe contains heavy cream. It’s not too often you come across a cupcake recipe that contains cream in the batter. It gives these cupcakes such a delightful texture, with a dense and perfectly moist crumb. This is a charming cupcake that may just become one of your favorites. Enjoy!

orange creamsicle cupcakes7

orange creamsicle cupcakes6

Orange Creamsicle Cupcakes


Yield: 14 cupcakes

Prep Time: 30 minutes
Cook Time: 25 minutes


  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup salted butter , softened
  • 1 cup granulated sugar
  • 1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)
  • 2 large eggs
  • 3/4 cup heavy cream (if you want a lighter texture use half and half)
  • 1/4 cup fresh orange juice
  • 1 1/2 tsp orange extract
  • 1 tsp vanilla extract
  • Vanilla Buttercream Frosting*


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
  2. *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
  3. Recipe source: cupcake recipe - adapted from Martha Stewart, buttercream frosting - Cooking Classy


  • Averie @ Averie Cooks: Your piping is perfection! I love buttercream – and orange creamsicles! A perfect marriage! December 27, 2012 at 10:00pm Reply

  • Chung-Ah | Damn Delicious: So gorgeous! And those orange slices are such a perfect garnish. Well done! December 27, 2012 at 11:51pm Reply

  • Carla: I had orange creamsicle cupcakes at my wedding reception in 2010. They were so yummy! Can’t wait to try these. December 28, 2012 at 4:57am Reply

  • Ramona: You not only take divine photos…. your styling and decorating of the cupcakes is perfectly executed as well. I love orange creamsicles and these cupcakes would put a smile on my children’s faces for sure. :) December 28, 2012 at 6:11am Reply

    • Jaclyn: Thanks Ramona that is so nice of you to say! I actually hated these photos because the oranges are basically glowing. I don’t know if it’s my camera or what but there are certain oranges that just don’t turn out well in pictures for me like these and cheddar cheese. Not sure what it’s about I really wish I knew more about photography =). December 30, 2012 at 9:04pm Reply

      • Penny: Jaclyn don’t be such a perfectionist! People are complementing you, take it seriously! June 17, 2014 at 8:52am Reply

  • Alison: Your photography and styling are consistently spectacular. I am always in awe when I see your FG submissions! Beautiful, once again :) December 28, 2012 at 1:13pm Reply

    • Jaclyn: Thank you so much Alison that really means a lot to me, so nice of you to say =). Thanks so much for you kind comment! December 29, 2012 at 10:55pm Reply

  • Ann: Jaclyn, so gorgeous! Your buttercream looks like beautiful light ribbons of ruffled whipped cream! Yummm… Just curious, what tip # works best to achieve this look? December 28, 2012 at 2:44pm Reply

    • Jaclyn: Thanks Ann, it’s the wilton 2D which is definitely one of my favorites because of the delicate ruffly look it gives. I hope you have a chance to try these! December 28, 2012 at 6:30pm Reply

  • angela @ another bite please: i loved orange creamsicles as a kid…these look so pretty and perfect. December 28, 2012 at 8:18pm Reply

    • Jaclyn: Thanks so much Angela! December 29, 2012 at 10:56pm Reply

  • Aishah @ Almond and Honey: These look delicious and I love how you decorated them so pretty :) December 31, 2012 at 6:27am Reply

    • Jaclyn: Thanks so much Aishah! January 1, 2013 at 10:30am Reply

  • Orange Creamsicle Cupcakes: […] Find the recipe at : […] January 4, 2013 at 7:43am Reply

  • Vera Zecevic-Cupcakes Garden: Amazing flavor combo, and they look so beautiful with all that cream and fresh orange slices. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best. January 4, 2013 at 7:44am Reply

  • Ashley: These are beautiful! I love orange creamsicle flavor – it reminds me of being a kid : ) January 4, 2013 at 2:54pm Reply

    • Jaclyn: Thanks Ashley! It reminds me a being a kid too =). January 5, 2013 at 2:57pm Reply

  • Happy Monday! | ooothatsshiny: […] These look delicious…definitely have to make it. […] January 7, 2013 at 4:04am Reply

  • Erica: I made these cupcakes for my high school bake sale, and they were a HUGE hit! Check out how mine came out here:

    P.S. Orange Creamsicles are my all time favorite ice cream! January 29, 2013 at 9:17am Reply

  • Orange Creamsicle Cupcakes « Cute Cupcakes Blog: […] Orange creamsicles are an ice cream classic, but thanks to this ingenious recipe, they become the thing that classic cupcakes are made of as well. The batter contains orange zest, orange juice and orange extract — plus vanilla extract, flour, butter, sugar and eggs, among other things. After baking, top each with a hefty dose of vanilla buttercream frosting and a slice of a fresh orange before serving and enjoying! Source Cooking Classy […] February 4, 2013 at 6:01pm Reply

  • Orange Creamsicle Cupcakes « On Sugar Mountain: […] Recipe Source: Cooking Classy […] February 22, 2013 at 7:09am Reply

  • Cupcake TIme | Cats Can't Cook: […] found the recipe for the cake here, then the recipe for the frosting was inspired by this one. They came out super delicious and […] March 5, 2013 at 12:26pm Reply

  • Mindy: I made these cupcakes yesterday to bring to my daughters preschool for her early second birthday class party. While I LOVED the flavor (as did everyone else), I was wondering if using whole milk instead of the cream would lighten up the texture a bit? I didn’t mind the dense quality myself, but I got the impression that everyone who tried them was expecting that lighter, fluffy texture you would normally associate with cupcakes…and possibly wondering if I had screwed something up. So would subbing milk help with that, or would it change the flavor or anything else I might not be thinking of? Thanks! April 25, 2013 at 10:23am Reply

    • Mindy: Just to let everyone know, I did make these again and used Half & Half instead of the heavy cream and it made a big difference in the texture! They were much lighter! I may still try them with whole milk in the future, but I was hesitant to make such a big step so went for an in-between first. May 6, 2013 at 4:44pm Reply

      • Jaclyn: Thanks for your comment Mindy, I’ll have to try it that way next time! May 7, 2013 at 9:09am Reply

  • Mini Creamsicle Cupcakes – Build Me Up Buttercream | Build Me Up Buttercream: […] vanilla? And my life was made even easier when I found a fabulous, zesty orange cake recipe from Cooking Classy, which I topped with my favorite vanilla buttercream to create the perfect harmony of […] June 18, 2013 at 6:44am Reply

  • Angela: MMM! These cupcakes have the perfect amount of orange flavor. I made them, and topped them with your butter cream for a 4th of July party. I can’t wait for others to taste them! Thank you for a fantastic recipe. July 4, 2013 at 6:48am Reply

    • Jaclyn: You’re welcome Angela :)! I’m so glad you liked them! July 5, 2013 at 8:41pm Reply

  • Amy Andrella: What tip did you use to get the ruffle frosting? July 31, 2013 at 8:17am Reply

    • Jaclyn: I used the Wilton 2D, its one of my favorites. July 31, 2013 at 5:45pm Reply

  • Shannon: They are so good but when I made them they were a little dense how do you lighten them up? August 7, 2013 at 10:38am Reply

    • Jaclyn: Someone mentioned in a comment above that they used half and half instead of the heavy cream and they weren’t as dense. I’d try that out. August 11, 2013 at 6:31pm Reply

  • Bill: If you don’t have the time. You can now take a short cut, Duncan Hines has a Orange Creamsicle cake mix and frosting flavor. Taste really great! November 6, 2013 at 2:08pm Reply

  • Sandy: Every year I would make my Mom the Barefoot Contessa coconut cupcakes for Mother’s Day. When she passed away I switched this tradition to being the cupcake I make for my BFF on her birthday. Every year I look for a second cupcake to serve along with it. That is how I came across this recipe. It was delicious. I made it with half and half and it was not dense. It had a lovely light orange flavour and when topped with your buttercream I could so taste the creamsicle. Thanks again for another keeper. March 1, 2014 at 6:53pm Reply

    • Jaclyn: You’re very welcome Sandy! I’m so glad you enjoyed these cupcakes! March 18, 2014 at 8:46pm Reply

  • TK: I was so excited to use this recipe for an upcoming special birthday.

    I was very disappointed when they came out of the oven like muffins instead of cupcakes. March 30, 2014 at 6:57am Reply

    • Jaclyn: Sorry you thought so, did you use half and half? That should help have a lighter texture. March 30, 2014 at 12:07pm Reply

  • Amanda: Hello! These look delicious, and perfect for my son’s popsicle-themed birthday. How would this translate into a sheet cake (shape like a popsicle!) and what filling would work well in a creamsicle cake? Thanks for this recipe! May 26, 2014 at 9:55pm Reply

    • Jaclyn: I think that should work okay just not sure how long it would take to bake, for a filling I’d just do a sweetened whipped cream. June 22, 2014 at 10:46pm Reply

  • Yolanda: I am kinda new to baking. I was wondering if I could make the Orange Creamsicle Cupcakes into a CAKE. Just follow the recipe and put it into cake pans instead of actually making cupcakes. Any advice would be GREATLY appreciated. May 29, 2014 at 2:34pm Reply

    • Jaclyn: I think that would be fine but it will probably make thin layers so you may want to do 1 1/2 the recipe. June 26, 2014 at 12:00am Reply

    • Jaclyn: I think it should work as a cake (cant say for sure since I haven’t tried yet) but I would probably do 1 1/2 the recipe so the layers aren’t so thin. June 26, 2014 at 12:05am Reply

  • Kate: Can I substitute milk instead of cream? June 4, 2014 at 1:27am Reply

  • Kate: Can I sub 2% milk for cream June 5, 2014 at 12:43am Reply

    • Jaclyn: I’d recommend reviewing the suggestions above since I haven’t tried it. June 6, 2014 at 11:34pm Reply

    • Mindy H.: Kate…I know that regular and fat-free half-n-half both work fine and lighten the texture because I’ve used both of those! Let us know how the 2% works if you try (or already tried) it! June 7, 2014 at 7:41am Reply

  • Taylor Bishop: These sound great! Going to have to try them June 7, 2014 at 10:32am Reply

  • Melissa L.: I just had to leave a compliment regarding these cupcakes (and I’ll leave another for your lemon cupcakes). They are absolutely wonderful! Easy to make, and they truly *do* taste like a creamsicle. I made them, without ever having referenced your blog prior, for my mother’s 70th birthday party, and I will be making them regularly for the rest of my life! Thank you so much for this gem of an addition to my “must repeat” recipe collection! March 8, 2015 at 8:36pm Reply

  • i: Do you have to include the orange extract? And can I use unsalted butter instead of salted? And will milk chocolate buttercream taste good on this? And can I use milk instead of heavy cream? And can I use store-bought Orange Juice? Pictures look great!! August 18, 2015 at 8:34am Reply

  • Ditte Bremholm Knudsen: What tip do you use to frost the cakes?? October 14, 2015 at 3:52pm Reply

  • Gualesca: hello just to add to the milk issue how do you think using buttermilk (which is what I have) will affect the cake? Would it be too acidic with the oj and would you know how I would have to alter the baking soda baking powder combo….and I may just make it and let you know but just in case you have insight to this before I make it…Thanks January 28, 2016 at 9:41am Reply

  • Shelly Lawless: Making these now. I will let you know how they turn out. March 22, 2016 at 6:28pm Reply

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