Orange Creamsicle Cupcakes

 

Orange creamsicle cupcakes are an irresistible way to enjoy a favorite flavor. The sweet and tangy orange citrus flavor is perfectly balanced by the creamy frosting.
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Table of Contents
  1. Orange Creamsicle Cupcakes Ingredients
  2. Substitutions and Additions
  3. How to Make Orange Creamsicle Cupcakes
  4. How to Serve Orange Creamsicle Cupcakes
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Orange creamsicle cupcakes are moist and delicious, with a flavor that will bring back beloved childhood memories. Sweet and tangy with a creamy frosting, you won’t be able to resist these easy-to-make cupcakes. 

If you love creamsicle desserts then you’ll also want to make Orange Creamsicle Poke Cake, No-Bake Orange Creamsicle Cheesecake, and Creamsicle Cookies

Orange Creamsicle Cupcakes Ingredients

You will need:

  • 15.25 ounces white cake mix
  • 12 ounces orange soda, or your favorite brand
  • 1 teaspoon orange flavor, optional
  • 42 ounces white whipped frosting
  • 3 to 5 drops orange gel food color

Substitutions and Additions

ORANGE EXTRACT: You can add 1 tablespoon of fresh orange zest to the cupcakes if you do not have pure orange extract. 

ORANGE SODA: You can substitute any flavor for the orange soda. Just remember to change the color of the frosting to match the substituted fruit-flavored soda. 

ORANGE FROSTING: You can add 1 teaspoon of orange extract to the frosting. You could also add 2 teaspoons of fresh orange zest for an extra citrus kick.

How to Make Orange Creamsicle Cupcakes

STEP ONE: Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake liners.

PRO TIP: Parchment paper liners can help prevent the cupcakes from sticking to the liners.

STEP TWO: Add the cake mix to a medium size mixing bowl.

STEP THREE: Pour the orange soda over the cake mix.

STEP FOUR: Add the orange flavor/extract if using.

STEP FIVE: Using a handheld mixer on low speed, mix for about 1 minute until completely incorporated. (Be sure not to overmix the batter)

PRO TIP: When mixing the cupcake batter, it is very important to keep the mixer on low speed and not overmix. Overmixing can cause the cupcakes to turn out very dry.

STEP SIX: Fill the prepared muffin pan ⅔ full. Bake for 18 to 20 minutes, or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP SEVEN: Add the whipped frosting to a small mixing bowl. Add 3 to 5 drops of the orange gel food coloring and stir well until the color is uniform.

STEP EIGHT: Add the tinted frosting to a decorator’s bag fitted with a Wilson 2A (large round) decorator’s tip or a gallon-size Ziploc with a small corner of the bag snipped off.

STEP NINE: Hold the bag ½ inch above the center surface of the cupcake. Using even pressure, gently squeeze the bag in a circle to cover the surface of the cupcake. Repeat for the remaining cupcakes.

How to Serve Orange Creamsicle Cupcakes

Tasting like a dream come true, just one bite of these orange creamsicle cupcakes transport you back to your childhood summers. Add even more nostalgia by enjoying these yummy cupcakes with a homemade Orange Julius or Wendy’s Frosty. You could even serve them with a boozy creamsicle float. 

Storage

IN THE FRIDGE: Store any leftovers of these easy orange cupcakes in an airtight container in the refrigerator for up to 4 days.  

IN THE FREEZER: You can freeze the unfrosted cupcakes for up to 2 months. Allow the cupcakes to thaw in the refrigerator overnight before decorating.

Orange creamsicle cupcakes are an irresistible way to enjoy a favorite childhood flavor. The sweet and tangy orange flavor is perfectly balanced by the creamy frosting. A refreshing dessert, these moist cupcakes are incredibly soft and fluffy, making them a delight to eat. 

FREQUENTLY ASKED QUESTIONS

Can I freeze this orange cupcake recipe? 

These fluffy cupcakes can be frozen unfrosted for up to a month. Thaw and add the frosting once you are ready to enjoy them.

How can I stop my cupcakes from sticking to the liner? 

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your liner with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.

What is the secret to a moist cupcake? 

To make fluffy and moist cupcakes, you want to create air bubbles in the batter that will expand in the oven during baking. Overmixing the batter will make the bubbles collapse, leaving you with a dense cake. Mix your batter on low speed and stop as soon as the ingredients are blended.

MORE RECIPES YOU’LL LOVE

Orange Creamsicle Cupcakes

Orange creamsicle cupcakes are an irresistible way to enjoy a favorite flavor. The sweet and tangy orange citrus flavor is perfectly balanced by the creamy frosting.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 15.25 ounces white cake mix
  • 12 ounces orange soda or your favorite brand
  • 1 teaspoon orange flavor optional
  • 42 ounces white whipped frosting
  • 3 to 5 drops orange gel food color

Instructions
 

  • Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake liners.
  • Add the cake mix to a medium size mixing bowl.
  • Pour the orange soda over the cake mix.
  • Add the orange flavor/extract if using.
  • Using a handheld mixer on low speed, mix for about 1 minute until completely incorporated. (Be sure not to overmix the batter)
  • Fill the prepared muffin pan ⅔ full. Bake for 18 to 20 minutes, or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely.
  • Add the whipped frosting to a small mixing bowl. Add 3 to 5 drops of the orange gel food coloring and stir well until the color is uniform.
  • Add the tinted frosting to a decorator’s bag fitted with a Wilson 2A (large round) decorator’s tip or a gallon-size Ziploc with a small corner of the bag snipped off.
  • Hold the bag ½ inch above the center surface of the cupcake. Using even pressure, gently squeeze the bag in a circle to cover the surface of the cupcake. Repeat for the remaining cupcakes.

Notes

Parchment paper liners can help prevent the cupcakes from sticking to the liners.
When mixing the cupcake batter, it is very important to keep the mixer on low speed and not overmix. Overmixing can cause the cupcakes to turn out very dry.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

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