Name: Creamsicle Orange Cupcakes Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: ¼ teaspoon powdered gelatin; ⅓ cup orange juice (approx. 2 oranges); 75 g egg yolks (4-6 eggs); 150 g granulated sugar; 4 tablespoons unsalted butter, cubed; ¼ teaspoon salt; 240 g cake flour; 1 ¾ teaspoons baking powder; ½ teaspoon salt; 113 g unsalted butter, room temperature; 248 g granulated sugar; ¼ cup canola or vegetable oil; 3 eggs, room temperature; 2 teaspoons vanilla bean paste; ½ cup whole milk, room temperature; 113 g sour cream, room temperature; ⅔ cup egg whites, room temperature; 297 g granulated sugar; 452 g unsalted butter, cubed and room temperature (4 sticks); 2 teaspoons vanilla bean paste; 1 teaspoon orange extract; Zest of 2 oranges; 1 teaspoon salt

Jump to Recipe· 4.2 from 34 reviews

Get ready to brighten your baking repertoire with this delightful Creamsicle Orange Cupcakes Recipe, a nostalgic nod to classic summer flavors reinvented in cupcake form. These cupcakes combine a tender vanilla crumb with tangy, luscious orange curd and a dreamy orange-infused Swiss meringue buttercream, creating a refreshing burst of citrus that dances on your palate. If you’re after a show-stopping dessert that’s both elegant and comforting, this recipe is exactly what you’ve been craving.

Ingredients You’ll Need

The image shows a white cupcake with a soft, light yellow base. Inside the cupcake, bright orange filling oozes out in the center. On top is a thick layer of creamy, pale orange frosting with detailed swirls. Two thin, round dried orange slices lean against the frosting on the back side. The cupcake liner is white and slightly open, resting on a white marbled surface. In the background, there are two more cupcakes with similar frosting and orange slices, slightly out of focus, along with a blurred glass bottle and a glass of milk. The lighting is soft and natural, highlighting the textures gently. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Creamsicle Orange Cupcakes Recipe plays a crucial role in balancing flavor, texture, and appearance — from the light cake flour that lends softness to the bright orange zest that packs a fragrant punch. Having quality, fresh ingredients on hand is key to achieving those vibrant citrus notes and silky textures.

Powdered gelatin: Helps set the orange curd perfectly without overpowering the flavor.
Fresh orange juice: Provides a fresh, tangy brightness essential for that creamsicle taste.
Egg yolks: Add richness and help thicken the curd.
Granulated sugar: Sweetens both the cupcakes and the curd without dulling the citrus zing.
Unsalted butter: Contributes to a tender crumb and decadent buttercream consistency.
Cake flour: Creates a light and fluffy cupcake base, vital for a delicate texture.
Baking powder & salt: Ensure perfect rise and enhance flavors.
Canola or vegetable oil: Adds moisture and keeps cupcakes soft for days.
Eggs: Bind ingredients together and help with structure.
Vanilla bean paste: Gives a rich vanilla depth that complements the orange seamlessly.
Whole milk and sour cream: Moisturize and tenderize the cupcake batter, adding subtle tanginess.
Egg whites: Whipped for the Swiss meringue buttercream, creating airy sweetness.
Orange extract and zest: Intensify the citrus notes in the frosting for that real creamsicle flavor.

How to Make Creamsicle Orange Cupcakes Recipe

Step 1: Prepare the Orange Curd

Start your journey by making the orange curd, which is the star filling of these cupcakes. Sprinkle the powdered gelatin over fresh orange juice and let it bloom for a few minutes — this step is the secret to a smooth and perfectly set curd. While that sets, whisk together egg yolks, sugar, and butter over low heat until the mixture is silky. Then, whisk in the gelatin-infused orange juice and keep cooking until it thickens and reaches about 195°F. After straining for a silky texture, stir in a pinch of salt to balance the sweetness, then chill the curd for at least two hours to allow it to firm up deliciously.

Step 2: Bake the Vanilla Cupcakes

While the curd chills, it’s time for the cupcakes. Preheat your oven and line your cupcake tins. Sift together cake flour, baking powder, and salt to ensure a light batter. Cream the butter and sugar until luxuriously fluffy, then add oil for moisture. Incorporate the eggs one at a time, stirring in vanilla bean paste for rich fragrance. Alternate adding the dry ingredients with milk, folding gently to keep the batter airy. Finish with sour cream for a touch of tender crumb magic. Portion the batter into liners, filling them two-thirds full, and bake until they spring back when touched — usually between 18 to 22 minutes. Let them cool completely before the next step.

Step 3: Craft the Orange Swiss Meringue Buttercream

This buttercream is what elevates the cupcakes to a dreamy, silky finish. Combine egg whites and sugar over a warm water bath, whisking until hot and silky smooth. Transfer the bowl to your mixer and whip it into a glossy meringue that cools to room temperature. Slowly add cold cubes of butter, allowing the mixture to emulsify into a light, creamy frosting. Don’t worry if it looks curdled in the process — it will come together beautifully! Then mix in vanilla bean paste, orange extract, fresh orange zest, and a touch of salt to create that iconic Creamsicle Orange Cupcakes Recipe flavor.

Step 4: Assemble the Cupcakes

Once the cupcakes are fully cool and the curd is firm, core out the center of each cupcake carefully — keeping those little centers to use if you want. Fill the hollow with about a teaspoon of orange curd for that refreshing citrus surprise. Optionally, cut a thin slice from the reserved cupcake centers and place them back on top to seal the filling. Finally, frost liberally with the zesty orange Swiss meringue buttercream. For an extra touch, consider topping with a dehydrated orange slice made by slow-baking thin orange rounds, adding both flair and subtle natural sweetness.

How to Serve Creamsicle Orange Cupcakes Recipe

The image shows several small cupcakes on a white marbled surface. Each cupcake has three layers: the bottom layer is a light beige cake, the middle layer is a small dollop of orange filling inside the cake, and the top layer is light orange creamy frosting swirled in a decorative pattern. On top of each cupcake, there is a thin, round slice of dried orange standing upright. One cupcake in the front has its paper wrapper opened and a bite taken out, showing the orange filling inside. Loose orange zest and some orange slices lie scattered around the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely grated orange zest or a small dehydrated orange wheel beautifully highlights the bright citrus theme and adds a touch of elegance. For a bit of crunch and contrast, candied orange peel or a few edible flowers create a stunning visual and flavor complement.

Side Dishes

Pair these cupcakes with a refreshing citrus salad or a lightly brewed green tea to keep the palate wanting more without overwhelming those delicate creamsicle flavors. A simple bowl of fresh berries also works wonderfully alongside.

Creative Ways to Present

Serve these cupcakes on a whimsical pastel platter or a rustic wooden board to match their summery vibe. You could also create individual gift boxes for parties, decorating each with a small orange slice or ribbon for a charming personal touch. These cupcakes make any occasion feel special!

Make Ahead and Storage

Storing Leftovers

Store leftover Creamsicle Orange Cupcakes Recipe in an airtight container in the refrigerator for up to three days. Before serving, allow them to warm at room temperature for 20 to 30 minutes so the buttercream softens to perfect, luscious creaminess.

Freezing

If you want to make these ahead longer, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They freeze well for up to a month. When ready, thaw overnight in the refrigerator, then bring to room temperature before indulging.

Reheating

For a fresh-out-of-the-oven experience, briefly warm the cupcakes in a low oven (around 300°F) for 5 to 7 minutes. Be sure not to heat too long or the buttercream may soften excessively; simply bring the flavor back to life and watch them sparkle.

FAQs

Can I make the orange curd ahead of time?

Absolutely! Making the orange curd in advance allows the flavors to deepen and makes assembly smoother. Just be sure to chill it thoroughly for proper texture.

What’s the best way to prevent the buttercream from curdling?

Don’t rush the addition of butter — add it one piece at a time on low speed, and be patient through the emulsifying process. If it curdles, keep whipping and it will come together.

Can I substitute regular sugar for granulated sugar in the recipe?

Granulated sugar is preferred for its texture and sweetness balance, but you can use caster sugar in the frosting for a smoother meringue if needed.

Is it okay to use store-bought orange extract instead of fresh oranges?

Fresh zest and juice offer brightness that extract alone can’t replicate, but a high-quality orange extract can be used if fresh isn’t available. Just reduce the amount accordingly to avoid overpowering.

How long do these cupcakes keep their best flavor?

They’re most vibrant within three days when refrigerated and properly stored. After that, moisture and flavor may diminish, so savor them quickly!

Final Thoughts

Making this Creamsicle Orange Cupcakes Recipe feels like sharing a secret slice of summer with friends and family. The balance of zesty orange curd, tender vanilla cake, and smooth, citrusy buttercream is truly irresistible. Give this recipe a whirl, and I promise you’ll find yourself reaching for it time and again when you want a sweet escape into sunshine-filled flavor.

Creamsicle Orange Cupcakes Recipe

Ingredients You’ll Need