Orange Creamsicle Cupcakes

These Orange Creamsicle Cupcakes are made with real orange juice and zest, offering a refreshing citrus flavor paired with a creamy vanilla frosting.

Yield
Makes 12–14 cupcakes

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon orange zest (from 1–2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, at room temperature

For the Orange Cream Frosting:

• 8 oz cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (optional, for extra flavor)

Instructions

Step 1: Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Frosting

1. In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Mix in the orange juice, vanilla extract, and orange zest (if using). Beat until the frosting is light, fluffy, and smooth.

Step 3: Frost the Cupcakes

1. Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
2. Garnish with additional orange zest or thin slices of fresh orange, if desired.

Nutritional Information (Per Serving)
Calories, 325 | Fat, 16g | Saturated Fat, 10g | Carbohydrates, 42g | Fiber, 1g | Sugars, 30g | Protein, 3g

Kitchen Tips

1. Use freshly squeezed orange juice and zest for the best flavor—avoid bottled juice for this recipe.
2. To make your own buttermilk substitute, mix 1/2 tablespoon of white vinegar or lemon juice with 1/2 cup milk and let it sit for 5 minutes.
3. Chill the frosting for 10–15 minutes before piping if it becomes too soft.
4. Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
5. Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

These Orange Creamsicle Cupcakes are the perfect balance of zesty citrus and creamy sweetness, with no artificial flavors—just fresh, natural goodness!