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Orange Creamsicle Cupcakes

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close up shot of Orange Creamsicle Cupcakes
Orange creamsicle cupcakes take a favorite flavor and create an easy-to-make and moist cake topped with creamy orange frosting.
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Table of Contents
  1. Orange Creamsicle Cupcakes Ingredients
  2. How to Make This Orange Creamsicle Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These orange creamsicle cupcakes will transport you back to your childhood summers. The sweet and tangy citrus flavor of the moist cupcakes is perfectly balanced by the creamy frosting, making them irresistible.

close up shot of Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes Ingredients

Orange Creamsicle Cupcakes raw ingredients that are labeled

You’ll need:

  • 1 (15.25-ounce) box of white cake mix
  • 1 (12-ounce) can of orange soda (your favorite brand)
  • 1 teaspoon orange flavor (optional)
  • 3 (14-ounce) containers of white whipped frosting
  • 3-5 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 This Orange Creamsicle Cupcakes Recipe

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

OUR RECIPE DEVELOPER SAYS

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

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

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

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

STEP FIVE: Using a hand mixer on low speed, mix for about 1 minute until completely incorporated. 

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. 

cake mix, soda and flavoring combined in a bowl

STEP SIX: Fill the prepared muffin pan ⅔ full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cupcake 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.

cake mix poured into muffin pan and bake

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

whipped frosting and food coloring folded in a bowl

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 one of the cooled cupcakes. Using even pressure, gently squeeze the bag in a circle to cover the surface of the cupcake. Repeat for the remaining cupcakes.

frosting poured on top of the cupcake using ziplock bag

How To Serve

Enjoy a delicious cupcake for dessert, along with a creamy scoop of homemade vanilla ice cream. Add a cozy homemade hot chocolate in the winter or an ice-cold glass of iced tea in the summer.

We love the delightful flavors of orange creamsicles, and our creamsicle pie and orange creamsicle truffles are two of our favorites.

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.

close up shot of Orange Creamsicle Cupcakes split in half on a plate

You will love the fantastic flavor of these nostalgic cupcakes, and they will surely transport you back to a hot summer day when you were young. These sweet cupcakes are incredibly fluffy and delicious, and the orange icing adds to the charm.

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.

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close up shot of Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes

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Orange creamsicle cupcakes take a favorite flavor and create an easy-to-make and moist cake topped with creamy orange frosting.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
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.

Nutrition

Calories: 292kcal | Carbohydrates: 49g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 242mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 1IU | Calcium: 29mg | Iron: 1mg
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