Orange Creamsicle Cupcakes are a bright and cheerful treat that taste just like the classic summertime ice cream on a stick! These cupcakes are soft and fluffy with a fresh burst of orange flavor, topped with creamy, dreamy frosting that’s sweet and a little tangy—kind of like a creamy orange dream in every bite.
I love making these cupcakes when I want something fun and a little different from the usual chocolate or vanilla. The orange zest and juice inside the cake give it a fresh pop of flavor that always surprises people. I usually add a little vanilla to the frosting to keep it smooth and creamy, which makes the whole thing feel extra special.
The best way I’ve found to enjoy these cupcakes is chilled, especially on a warm day. They’re perfect for a summer picnic or a birthday party, and they always bring a smile to everyone’s face. Plus, they’re fun to decorate with a little orange candy or zest on top to make them look as joyful as they taste!
Key Ingredients & Substitutions
Orange Zest & Juice: Fresh zest and juice give the cupcakes their bright citrus flavor. If oranges are not available, tangerine or clementine zest and juice work well. Avoid bottled juice—fresh is best for that punch of flavor.
Cream Cheese: This makes the frosting tangy and smooth. Use full-fat for best texture. If you’re dairy-free, try a vegan cream cheese alternative but expect a slight difference in taste and texture.
Butter: Softened unsalted butter is important for creaming properly and controlling salt. If you want a lighter cupcake, you can substitute half the butter with applesauce, but the texture will be less rich.
Flour & Sugar: All-purpose flour and granulated sugar are standard here. For gluten-free, use a 1:1 gluten-free flour blend. If cutting sugar, try coconut sugar or a sugar substitute but keep an eye on texture changes.
How Can I Make Sure My Cupcakes Stay Moist and Tender?
The secret is not overmixing the batter. When combining dry and wet ingredients, gently fold them together just until you no longer see flour. Overmixing develops gluten, making cupcakes tough instead of soft.
- Start by whisking dry ingredients separately to spread leavening evenly.
- Cream the butter until light and fluffy; this traps air for a better rise.
- Add eggs one at a time, beating well, to emulsify the batter.
- Alternate adding dry ingredients and milk, mixing gently after each addition.
Finally, do not open the oven door while baking, as this can cause your cupcakes to sink.
Equipment You’ll Need
- 12-cup muffin tin – I like this because it holds all the cupcakes securely while baking evenly.
- Cupcake liners – prevent sticking and make cleanup easier.
- Medium mixing bowls – perfect for whisking dry ingredients and mixing the batter.
- Electric mixer or whisk – helps you cream the butter and beat the eggs smoothly.
- Rubber spatula – great for folding ingredients gently without losing air.
- Cooling rack – allows the cupcakes to cool evenly and stay firm.
- Piping bag with star tip (optional) – makes frosting look pretty and professional.
Flavor Variations & Add-Ins
- Use lemon zest and juice instead of orange for a lemon creamsicle flavor—refreshing and slightly tangy.
- Add shredded coconut or mini chocolate chips to the batter for extra texture and flavor.
- Mix in chopped nuts, like almonds or pistachios, for crunch with each bite.
- Replace cream cheese frosting with vanilla buttercream for a sweeter, less tangy topping.
Orange Creamsicle Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 2 large eggs
- 1/4 cup freshly squeezed orange juice
For the Orange Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons orange juice
- 1 tablespoon orange zest (for swirling and garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 18-22 minutes for baking, plus cooling time of about 20 minutes. Allow additional time to prepare and swirl the frosting. Overall, plan about 1 hour from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Your Pans:
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure the cupcakes don’t stick and are easy to remove.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, salt, and sugar until well combined. This helps evenly distribute the rising agents and sugar.
3. Cream Butter and Combine Wet Ingredients:
In a large mixing bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each. Mix in vanilla extract, orange zest, and orange juice until everything is blended nicely.
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry mixture. Mix just until combined – avoid overmixing to keep cupcakes tender.
5. Fill Liners and Bake:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the Cupcakes:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Prepare the Frosting:
Beat cream cheese and butter together until smooth and creamy. Stir in vanilla extract. Add powdered sugar one cup at a time, beating well after each until you reach your desired sweetness and consistency.
8. Add Orange Flavor and Swirl:
Mix in orange juice to flavor the frosting. Take about half the orange zest and gently fold into the frosting to create pretty orange swirls.
9. Frost the Cupcakes:
Use a piping bag with a star tip or a spatula to frost your cooled cupcakes with the orange cream cheese frosting.
10. Garnish:
Sprinkle the remaining orange zest on top for a fresh, colorful finish that adds a little extra zing.
11. Serve and Enjoy:
Enjoy your cupcakes right away or refrigerate for a few hours to let the flavors meld well. For the best taste and texture, bring cupcakes back to room temperature before serving.
Can I Use Frozen Orange Juice or Zest?
Fresh orange juice and zest are best for vibrant flavor, but if you only have frozen, thaw it fully and drain any excess liquid before using. This helps keep the batter from getting too wet.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container in the refrigerator for up to 3 days since the frosting contains cream cheese. Let them come to room temperature before serving for the best texture.
Can I Make These Cupcakes Ahead of Time?
Yes! Bake the cupcakes and store them unfrosted in an airtight container at room temperature for 1-2 days. Frost just before serving to keep the frosting fresh.
Can I Substitute Milk in the Cupcakes?
Absolutely! You can use any milk you prefer, including plant-based milks like almond or oat. Keep in mind this may slightly alter the flavor or texture.