Orange Creamsicle Cupcakes

December 27, 2012

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Orange Creamsicle Cupcakes – a soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.

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.

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I saw the orange cupcakes at Martha Stewart and decided it would be perfect for these.

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.

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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!

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Orange Creamsicle Cupcakes

5 from 3 votes

A soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.

Servings: 14
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 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, recipe HERE

Instructions

  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
Course: Dessert
Cuisine: American
Keyword: Orange Cupcakes
Author: Jaclyn

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67 Comments

  • 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

  • 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!!

  • 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!

    • Jaclyn

      Jaclyn Bell

      I’d recommend reviewing the suggestions above since I haven’t tried it.

    • 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!

  • 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.

    • Jaclyn

      Jaclyn Bell

      I think that would be fine but it will probably make thin layers so you may want to do 1 1/2 the recipe.

    • Jaclyn

      Jaclyn Bell

      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.