Orange Creamsicle Cupcakes


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.

orange creamsicle cupcakes5

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.

orange creamsicle cupcakes7

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


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


  • Jemery: Very good July 6, 2019 at 12:51pm Reply

  • Vesna: can I freeze these June 12, 2019 at 1:11pm Reply

    • Jaclyn: The cupcakes should freeze well, not sure about the frosting. June 12, 2019 at 1:16pm Reply

  • Suzette: What piping tip did you use on these? I like the ruffled look. May 14, 2019 at 7:13am Reply

    • Jaclyn: The Wilton 2D. May 14, 2019 at 9:15am Reply

  • Cassie: I just made these as vanilla cupcakes (using orange juice in frosting and filling with vanilla whip cream) the cakes have great flavor but they did not rise much. They are very dense, more like muffins. I only used 1/2 cup of cream and substituted water for the 1/4 cup juice. April 30, 2019 at 4:22pm Reply

    • Jaclyn: I use the scoop and level method for measuring the flour so you should have 10 oz flour. These are more of a dense cupcake though because of the cream. April 30, 2019 at 5:28pm Reply

  • Smith: Yum April 8, 2019 at 7:21am Reply

  • Bobbe Leviten: These were amazing. Easy to make and fresh squeezed OJ really makes them pop. All 24 cupcakes disappeared when I brought them to Games Night at my church. Definitely a keeper recipe. September 1, 2018 at 4:58am Reply

  • Gabby: I’m having an orange-themed party for my daughter (her name is Clementine!) and I’m wondering, could I make this recipe as a cake? Would you have any pointers on baking in a cake pan vs. cupcake tins? August 19, 2018 at 5:22pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure. But I’m guessing it should work okay. I’d maybe do 1 1/2 the recipe then fill a few 8 or 9-inch rounds 2/3 full. August 22, 2018 at 6:09pm Reply

    • William H Wilson: I know this reply comes long after your question was asked but in case you didn’t get an answer.. for future reference I found this in a very similar recipe for mini orange creamsicle cupcakes…. “This recipe makes 18 mini cupcakes, but you could also bake the batter in a springform pan and make it an Orange Creamsicle Layer Cake. Fill the cake with the cream filling and frost with the buttercream frosting.” June 12, 2019 at 1:10pm 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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