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Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes

Remember when you’d (and by you, I mean me) chase the ice cream truck, excitedly get that creamy dreamy Creamsicle, only to cry (and by cry, I mean bawl) as it dripped it down the front of your beloved Camp Beverly Hills sweatshirt? I know, huge bummer. Well, Lisa doesn’t want to witness me wail about a stain ever again, so she created this amazing recipe for Orange Creamsicle Cupcakes. Orange-infused vanilla cupcakes topped with a swirled vanilla-orange icing, these moist and delicious Creamsicle Cupcakes delight me, from my frosting ‘stache down to my delightedly 80s Doc Marten toes.

Bite Me Bit

“No more yanky my wanky. The Donger need food.”

– Long Duk Dong, Sixteen Candles


Orange Creamsicle Cupcakes

2 ½ cups flour
2 tsp orange zest
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla extract
3 tbsp orange juice concentrate
1 cup buttermilk
¼ cup orange juice

Orange Frosting

1 (4oz) package cream cheese, softened
¼ cup butter, softened
1 tbsp orange juice concentrate
1 tsp orange zest
½ tsp vanilla extract
2 ¼ cups icing sugar

Vanilla Frosting

¼ cup vegetable shortening
¼ cup butter, softened
1 ½ cups icing sugar
1 tsp vanilla extract
1 tbsp milk


1) Preheat oven to 350ºF. Line 18 muffin cups with paper liners and spray with non-stick cooking spray.

2) For the cupcakes, in a medium bowl, combine flour, orange zest, baking powder, baking soda and salt. Set aside.

3) Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and orange juice concentrate. On low speed, alternate adding flour mixture and buttermilk and orange juice, beginning and ending with the flour, mixing just until the flour disappears. Do not overmix. Fill prepared muffin cups ¾ full with batter. Bake 18 minutes, until golden. Cool completely before frosting.

4) For the orange frosting, in an electric mixer, combine cream cheese and butter on medium speed until well combined. On low speed, add orange juice concentrate, orange zest, vanilla and icing sugar. Once incorporated, turn mixer to medium speed and blend until frosting is smooth.

5) For the vanilla frosting, using an electric mixer, cream vegetable shortening and butter until well combined. Reduce speed to low and add icing sugar, vanilla and milk. Mix to combine increase speed to medium until smooth.

6) To assemble the cupcakes, place orange frosting in one side of a piping bag, and the vanilla frosting in the other side of the piping bag. Pipe onto cupcakes in a swirl you will end up with two different colors coming out at the same time.

Yield: 18 cupcakes

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