Recreate a classic summertime treat with this Orange Creamsicle Cupcakes Recipe! What a wonderful mix of Orange and vanilla flavors.
Talk about a classic summertime flavor; Orange Creamsicle. There is something about that Orange and creamy vanilla combo that is just dreamy! Now take those and twist them up in these Orange Creamsicle Cupcakes and you have a dessert that is out of this world.
The zesty and sweet Orange cake topped with an amazing vanilla buttercream is the stuff dreams are made of. Now toss on some adorable decorations of Candied Orange Slices and a cute paper straw and these are a show stopper!
How to make Orange Creamsicle Cupcakes
These cupcakes are baked from scratch, but they are just as easy as using a boxed mix.
Preheat oven to 350 degrees and fill pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.
In your mixer bowl, beat the butter and sugar until fluffy. Once mixed add eggs one at a time, beating after each addition
Now beat in orange and vanilla extracts, orange juice and zest until well combined. Smells HEAVENLY!
Gradually add dry ingredients alternating with buttermilk. Yes, this is necessary. It really makes for a delicious cupcake! Beat until well combined, batter will be thin, but that is ok! It is what we are looking for.
Fill your cupcake pan liners ⅔ full and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and frost with this amazing Buttercream Frosting.
The right tools make for a great cupcake! First things first. The cupcake liners for these cupcakes came from Sweets & Treats. They sell amazing greaseproof cupcake liners in a variety of colors. I can’t recommend them enough!
Sprinkles are next. The best sprinkles also come from Sweets and Treats. Plus, I got the straws there too. That is 3 great reasons to check them out! PS: Not sponsored. I just love their products and shopping with them.
When it comes to the frosting on these Orange Creamsicle Cupcakes you have to try the BEST Buttercream Frosting recipe! If you are short on time, you can also use a store bought vanilla frosting. Try to at least purchase a whipped frosting for a lighter creamier texture if you are going to use store-bought.
You don’t have to be a pastry chef to make pretty cupcakes. Just have the right tools. Snag a piping bag (or even a ziplock) and use a cupcake frosting tip. They are a bit bigger than a traditional frosting tip and make putting a perfect swirl of delicious frosting on top of your cupcake a breeze.
To make these Orange Creamsicle Cupcakes gluten free there are just a couple simple substitutions.
Don’t forget to double check your other ingredients for hidden gluten; ie: baking powdered extracts, etc.
Store any uneaten cupcakes in an airtight container at room temperature for up to 3 days. They will keep in the fridge up to 5 days.
If you would like to freeze the cupcakes, you should do this before frosting. You can freeze the unfrosted cupcakes for up to 2 months.
Orange Creamsicle Cupcakes
- 2 ½ cups flour all-purpose
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup sugar white granulated
- 2 eggs room temperature
- 2 tablespoons orange zest finely grated
- 2 tablespoons fresh orange juice
- 1 ½ teaspoons orange extract
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk room temperature
- 3 cups buttercream frosting
- Preheat oven to 350 degrees and fill pan with cupcake liners
- Whisk together flour, baking powder, soda and salt. Set aside
- In a large bowl, beat the butter and sugar until fluffy
- Add eggs one at a time, beating after each addition
- Beat in orange and vanilla extracts, orange juice and zest until well combined
- Gradually add dry ingredients alternating with buttermilk
- Beat until well combined, batter will be thin
- Divide into cupcake liners ⅔ full
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean
- Cool completely and frost
- Decorate as desired with orange jimmies, candied oranges, straws etc.