4.6 from 97 votes
Orange Creamsicle Cupcakes Recipe
Orange Creamsicle Cupcakes combine classic vanilla cake with a vibrant swirl of orange-flavored batter and a creamy filling. Topped with a buttercream frosting flavored by orange extract and juice, these cupcakes evoke the taste and color of the traditional creamsicle treat, featuring a soft crumb and a moist interior with a burst of citrus.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
12
cupcakes
Calories:
452 kcal
Course:
Cake, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 cupcakes
Amount Per Serving
Calories 452
% 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.