Orange Creamsicle Cupcakes Recipe
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12 cupcakes
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Calories
452 kcal
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Course
Cake, Baked Goods
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Cuisine
American
Orange Creamsicle Cupcakes Recipe
Description
The cupcake batter begins with a standard vanilla cake mix enhanced by orange extract and optionally tinted with orange gel color for a bright accent. The orange-flavored batter is carefully layered on top of the plain batter before baking, creating a subtle marbled effect. Once baked and cooled, a whipped cream filling infused with vanilla and butter extracts is piped into the center of each cupcake, providing a light, creamy surprise within.
The frosting is a smooth, rich buttercream flavored with orange extract and juice, delivering a moist, tangy finish. The combination of the fluffy cupcake, creamy filling, and zesty frosting replicates the experience of eating an orange creamsicle in cupcake form.
These cupcakes are suitable for dessert, parties, or summer gatherings, offering a visually appealing and flavorfully nostalgic treat.
They should be stored in an airtight container in the refrigerator and consumed within three days for best texture and flavor.
Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large egg
- 1 teaspoon orange extract
- 2 drops Food Coloring optional, orange gel
For the Cream filling
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract pure
- ¼ teaspoon butter extract
For the Frosting
- ½ cup butter room temperature (1 stick, unsalted
- 4 cups powdered sugar
- 1 teaspoon orange extract
- 2 tablespoons orange juice
- 2 drops Food Coloring optional, orange gel
Instructions
- Preheat oven to 350°F. Line a 12-count cupcake tin with liners. Set aside.
- Mix the cake mix, water, oil, and eggs together.
- Scoop out 1 cup of batter and pour it into a small bowl. Add the orange extract and food coloring to this batter and mix until combined. The amount of food coloring is your preference. I personally used 2 drops of gel food coloring. Set aside.
- Scoop the plain batter and fill 12 cupcake liners evenly. Then, top each of the 12 cupcakes with a scoop of the orange batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool completely.
For the Filling
- In a large bowl, with a hand mixer, mix together the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Fold in the extracts.
- Fill a piping bag or a Ziplock bag and cut the tip off of the end. Poke a hole into each of the cupcakes either with a piping tip or the long end of a wooden spoon, creating a hole about half way down the cupcake. Squeeze cream filling into each of the holes. Set aside.
For the Frosting
- In a large bowl, with a hand mixer, cream together the butter and powdered sugar. This may take a few minutes to go from a crumbly stage to a creamy stage. Add in the extract and 2 tablespoons of orange juice and mix until well combined. If the frosting is still too stiff to pipe then add more orange juice, 1 tablespoon at a time, to the frosting and mix until combined.
- To create a two color swirl, split the frosting into two bowls. Add food coloring to one of the bowls and mix it in.
- Scoop each of the frostings into a piping bag, or Ziplock bag, and cut the tip off. Slide each of the bags, side by side, down into a piping bag that is attached with a tip. Frost as desired.
Notes
- Keep cupcakes refrigerated in an airtight container to maintain freshness for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 452kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 240mg | 10% |
| Potassium | 55mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 54g | 108% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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