Quick orange creamsicle cupcakes Recipe

The bright, sunny flavor of orange always lifts my mood instantly, especially when paired with smooth vanilla.

I wanted to recreate that classic ice cream truck treat in a soft, fluffy dessert that I can bake right at home.

Why You’ll Love This Orange Creamsicle Cupcakes

The combination of zesty citrus and rich cream creates a flavor profile that feels both refreshing and deeply satisfying.

Using a clever mix of simple pantry staples ensures you get a bakery-quality texture without spending hours in the kitchen.

Every bite of this orange creamsicle cupcakes recipe brings back fond memories of warm days and sticky fingers.

If you enjoyed this fruity treat, you simply must try my Cozy Pumpkin Cheesecake Pie Recipe for another creamy delight, and the Savory Chocolate Crinkle Cookies Recipe is perfect when you need a chocolate fix.

Ingredients You’ll Need for Orange Creamsicle Cupcakes

Here is everything you need to gather before you start baking:

• White Cake Mix: The sturdy base that ensures a consistent and fluffy crumb structure.
• Instant Cheesecake Pudding Mix: Adds density and a subtle tang that mimics the cream layer of the classic bar.
• Orange Gelatin: Provides the vibrant citrus flavor and color for both the batter and the frosting swirl.
• Orange Juice: Enhances the fruity profile and adds moisture to the cake.
• Eggs: Large eggs are best for binding the batter and adding richness.
• Vegetable Oil: Keeps the cupcakes moist and tender for days.
• Vanilla Extract: A splash smooths out the citrus notes with warm, aromatic sweetness.
• Unsalted Butter: The primary fat for the buttercream, ensuring it whips up pale and fluffy.
• Cream Cheese: Cuts the sweetness of the sugar and adds a velvety texture to the frosting.
• Powdered Sugar: Essential for sweetening and thickening the pipeable frosting.
• Food Coloring: Optional drops of orange gel can make the color pop even more.

My Method for Perfect Orange Creamsicle Cupcakes

Let’s get the oven warm and start mixing up this cheerful batter.

1. First, preheat your oven to 350°F and line two standard muffin tins with paper liners to get them ready for the batter. In a large bowl, combine the white cake mix, the package of cheesecake pudding mix, and most of the orange gelatin powder, being sure to reserve exactly three tablespoons of the gelatin for the frosting later. Pour in the orange juice, vegetable oil, eggs, and vanilla extract, then beat everything together on medium speed for about two minutes until the batter is smooth and slightly thick.
2. Use a large cookie scoop to distribute the batter evenly into the prepared cupcake liners, filling each one about two-thirds of the way full to prevent overflowing. Bake the orange creamsicle cupcakes in the preheated oven for 14 to 18 minutes. You will know they are ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
3. While the cupcakes cool completely on a wire rack, begin making the frosting by whipping the cold butter in a stand mixer for roughly 5 to 7 minutes until it becomes very pale and creamy. Add the cold cream cheese and mix until fully combined, then gradually mix in three cups of powdered sugar and the vanilla extract. Once incorporated, turn the mixer to high speed for a minute to aerate the mixture, then add the remaining powdered sugar and beat on medium-high for another 3 minutes until fluffy.
4. Divide the finished buttercream evenly into two separate bowls to create the swirl effect. Into one bowl, mix the three tablespoons of reserved orange gelatin powder and a drop or two of orange food coloring if you want a deeper hue. Transfer both the white and orange frostings into a single large piping bag fitted with a large open star tip, positioning them side-by-side inside the bag. Pipe a generous swirl onto each cooled cupcake to create that beautiful two-tone look.

My Best Tips for Perfect Orange Creamsicle Cupcakes

Make sure your butter is whipped thoroughly before adding the cream cheese to prevent small lumps in your frosting.

I always taste the orange creamsicle cupcakes frosting as I go to ensure the balance of sweet and tangy is just right.

If your kitchen is warm, chill the frosted cupcakes for ten minutes to set the buttercream before serving.

How to Serve These Orange Creamsicle Cupcakes

These colorful treats look absolutely stunning arranged on a simple white cake stand for parties or gatherings.

I love to serve this orange creamsicle cupcakes recipe with a glass of cold milk to balance the sweet, creamy frosting.

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Orange Creamsicle Cupcakes

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• Author: Amelia Bryan
• Total Time: 43 min
• Yield: 24 cupcakes
• Diet: Vegetarian

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Description

Fluffy orange cupcakes topped with a swirled vanilla and orange buttercream, tasting just like the classic frozen treat.

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Ingredients

• 4 large eggs
• 15 oz white cake mix
• 1/3 cup vegetable oil
• 3.9 oz instant cheesecake pudding mix
• 1 1/4 cup orange juice
• 3 oz orange-flavor gelatin, divided (reserve 3 tbsp for frosting)
• 1 tsp pure vanilla extract
• 5 cups powdered sugar
• 4 oz cream cheese, cold
• 1 1/2 cups unsalted butter, cold
• Orange food coloring (optional)
• 1 1/2 tsp vanilla extract (for frosting)

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Instructions

1. Preheat the oven to 350°F and line your cupcake pans with paper liners.
2. In a large mixing bowl, beat together the cake mix, cheesecake pudding mix, orange juice, oil, eggs, vanilla extract, and the orange gelatin (remembering to keep 3 tablespoons set aside for the frosting later). Mix until smooth.
3. Use a scoop to fill each cupcake liner about 2/3 full with the bright orange batter.
4. Bake in the preheated oven for 15 to 19 minutes, or until a tester comes out clean. Allow them to cool completely before decorating.
5. To make the frosting, whip the cold butter for 6 minutes until very pale. Mix in the cold cream cheese until combined.
6. Add 3 cups of powdered sugar and vanilla, beating on high for a minute. Add the remaining powdered sugar and beat on medium-high for 3 more minutes.
7. Split the frosting into two bowls. Stir the reserved 3 tablespoons of orange gelatin and optional food coloring into one bowl.
8. Place both frosting colors side-by-side in a piping bag with a star tip and swirl onto the cooled cupcakes.

Notes

Ensure the cupcakes are fully cool before piping to prevent the butter-rich frosting from melting.

• Prep Time: 25 min
• Cooling Time: 30 min
• Cook Time: 18 min
• Category: Cupcakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 35g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 45mg

Keywords: orange creamsicle cupcakes, easy cupcakes, homemade dessert, spring baking