Orange Creamsicle Cupcakes with Buttercream Frosting

Alright, these Orange Creamsicle Cupcakes? They taste just like those dreamy popsicles from childhood. Soft orange-flavored cake with sweet, creamy buttercream on top—so fresh, so fun.

I made them on a sunny day, and the smell alone was amazing. That mix of citrus and vanilla? Total throwback, but in cupcake form.

They’re super simple to whip up. Bake, frost, and boom—instant smiles. Let’s make these together—you’re gonna love every sweet, zesty bite!

Why You’ll Love This Recipe

• Tastes Like a Creamsicle: The cupcakes are made with real orange juice and orange zest, so the flavor is fresh and not fake. A little vanilla brings balance and gives that creamy taste like the ice cream.
• Super Soft Texture: Egg whites and yogurt help make the cupcakes tender. You get a light bite every time — no dense or dry crumbs.
• Easy to Make: You don’t need fancy tools or rare ingredients. Everything is easy to find at the grocery store.
• Colorful and Fun: The orange color (from zest and a touch of food coloring) makes these cupcakes look as good as they taste.
• Great for Parties or Gifts: These cupcakes hold up well at room temperature and travel easily in a box or cupcake carrier.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes — This includes time to gather ingredients, measure, mix, and fill your cupcake liners.
• Bake Time: 18–20 minutes — Depending on your oven, you’ll know they’re done when the tops spring back gently and a toothpick comes out clean.
• Total Time: Around 45–50 minutes including cooling.

Servings:
Makes 12 cupcakes. If you need more, double all the ingredients and use two cupcake pans.

Skill Level:
Easy. This recipe is made for beginner bakers and kids learning to bake. The steps are clear, and the batter comes together without needing any special techniques.

Required Kitchen Tools

Before you start, it’s helpful to have these tools nearby:

• 2 mixing bowls – one for dry ingredients, one for wet
• Electric mixer – hand or stand mixer both work (a whisk and arm strength will do in a pinch)
• Rubber spatula – great for folding and scraping the batter cleanly
• Measuring cups & spoons – for exact results
• Cupcake pan – 12-cup standard size
• Cupcake liners – to prevent sticking and keep cupcakes shaped
• Microplane/zester – for zesting the orange
• Wire rack – for cooling the cupcakes evenly
• Piping bag and large round or star tip (optional) – for clean frosting swirls

Ingredients for the Orange Creamsicle Cupcakes

These cupcakes rely on pantry staples plus a few fresh items. Let’s take a closer look at each one and what it brings to the recipe:

For the Cupcakes:

• 1 and 1/3 cups (167g) all-purpose flour
  This gives the cupcakes structure. Make sure to spoon and level for accuracy so they stay light.
• 1 and 1/2 teaspoons baking powder + 1/4 teaspoon baking soda
  This combo gives just the right lift — making your cupcakes puff up perfectly in the oven.
• 1/4 teaspoon kosher salt
  A small pinch of salt brings out the sweetness and balances the citrus.
• 8 tablespoons (1 stick / 113g) unsalted butter, softened
  Butter adds flavor and moisture. Let it sit at room temp until soft but not melted.
• 3/4 cup (150g) granulated sugar
  Sugar sweetens and helps create that soft, tender crumb.
• 2 large egg whites
  Only the whites are used to keep the texture light and airy.
• 3 tablespoons thick yogurt (like Greek or full-fat)
  Yogurt keeps the cupcakes moist without making them heavy.
• 1 teaspoon vanilla extract or orange extract
  Use vanilla for a classic creamsicle vibe, or orange for a citrus-forward bite.
• 1/2 teaspoon orange zest (zest of 1 small orange)
  This adds bright, real orange flavor. Be sure to only zest the outer peel — not the bitter white part.
• 3.5 tablespoons fresh orange juice
  Juicy and sweet, this adds moisture and boosts that orange flavor.
• 2 tablespoons milk
  Helps thin the batter and adds softness. Whole milk gives the best texture, but 2% works too.

Ingredients for the Orange Buttercream Frosting

The frosting is simple but rich. It spreads easily and holds up well if piped.

• 2.5 cups (300g) powdered sugar (also called icing sugar)
  Sift this if it’s clumpy. This gives the frosting its smooth, silky texture.
• 1/2 cup (113g) unsalted butter, softened
  This makes the base of the frosting. The softer it is, the creamier your buttercream will turn out.
• 2 tablespoons orange juice
  Use fresh juice here — it adds just enough flavor and thins the frosting a bit.
• 1/2 to 1 teaspoon vanilla or orange extract
  Start with 1/2 teaspoon and taste — add more if you want a stronger flavor.
• 2 drops orange food coloring (optional)
  This gives a soft orange tint — completely optional but adds a nice visual pop.

Variations for Orange Creamsicle Cupcakes

• Use Buttermilk Instead of Yogurt: If you’re out of yogurt, you can use an equal amount of buttermilk for a tangy, soft texture.
• Add Orange Segments: Finely chop seedless orange segments and gently fold them into the batter for extra bursts of citrus.
• Make It Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum.
• Top with White Chocolate Drizzle: Once frosted, melt a few tablespoons of white chocolate and drizzle on top for an added layer of sweetness.
• Decorate with Orange Slices or Zest: Add thin orange slices or a sprinkle of extra zest on top of the frosting to make them visually appealing.
• Make It a Layer Cake: Double the recipe and bake in two 8-inch round pans. Frost between layers and on top with the same orange buttercream.

How to Make Orange Creamsicle Cupcakes: Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper cupcake liners. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 and 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
  Set this dry mix aside. Mixing them separately helps ensure even rise and a smoother batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat:

• 8 tablespoons (1 stick) softened butter
• 3/4 cup granulated sugar
  Beat on medium speed until the mixture looks pale and fluffy, about 2–3 minutes. This step traps air, which helps the cupcakes rise.

Step 4: Add Egg Whites

Add 2 large egg whites, one at a time, mixing well after each addition. Scrape down the sides of the bowl. The batter might look a little curdled, but that’s normal.

Step 5: Mix in Yogurt, Zest, and Extract

Now add:

• 3 tablespoons thick yogurt
• 1/2 teaspoon orange zest
• 1 teaspoon vanilla or orange extract
  Beat until smooth and well blended.

Step 6: Alternate Wet and Dry Ingredients

With the mixer on low speed, add the dry ingredients in 3 parts, alternating with:

• 3.5 tablespoons orange juice
• 2 tablespoons milk
  Begin and end with the dry ingredients. Mix just until combined. Don’t overbeat or the cupcakes will turn out dense.

Step 7: Fill the Cupcake Liners

Use a spoon or ice cream scoop to fill the liners about 2/3 full. Don’t overfill — the batter will rise during baking.

Step 8: Bake

Place the pan in the center of the oven. Bake for 18–20 minutes, or until the tops are lightly golden and spring back when touched.
Insert a toothpick — it should come out clean or with a few moist crumbs.

Step 9: Cool

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 10: Make the Orange Buttercream

In a clean mixing bowl, beat:

• 1/2 cup softened butter
• 2.5 cups powdered sugar
  Beat on low to combine, then switch to medium-high until fluffy, about 3 minutes.

Add:

• 2 tablespoons orange juice
• 1/2–1 teaspoon vanilla or orange extract
• A drop or two of orange food coloring (optional)

Beat for 1 more minute until light and smooth. If the frosting is too thick, add a teaspoon of milk. If too thin, add a bit more powdered sugar.

Step 11: Frost the Cupcakes

Spoon or pipe the frosting onto the cooled cupcakes. If piping, use a large star tip for a pretty swirl.

Serving and Decoration Ideas

These cupcakes are beautiful on their own, but a few small touches can make them even more special:

• Top with orange zest: A light sprinkle adds bright color and a burst of citrus aroma.
• Add a thin orange slice: Place a small round slice or half-moon of orange on top of the frosting just before serving.
• Use white sprinkles or pearls: They look like vanilla ice cream and give a fun creamsicle vibe.
• Chill before serving (optional): For a slightly firmer frosting and cool creamsicle taste, place the frosted cupcakes in the fridge for 15–20 minutes before serving.

How to Serve Orange Creamsicle Cupcakes

These cupcakes are best enjoyed at room temperature. They’re perfect for:

• Birthday parties
• Summer BBQs
• Kids’ lunchbox treats
• Baby showers or brunches
• Sweet snacks with tea or lemonade

Serve with a cool drink — a glass of milk, iced tea, or orange soda complements them well.

Storing Orange Creamsicle Cupcakes

Here’s how to keep them fresh:

• At Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days. Keep them in a cool place away from sunlight.
• In the Fridge: Store in a sealed container for up to 4–5 days. Let them sit at room temperature for 10–15 minutes before serving so the frosting softens.
• Freezing Tips:
  • Unfrosted cupcakes freeze well. Wrap tightly and freeze up to 2 months.
  • Frosting can also be frozen separately. Thaw in the fridge and re-whip before using.
  • Fully frosted cupcakes can be frozen, but frosting texture may change slightly.

Tips and Tricks for Success

• Room Temperature Ingredients: Butter, eggs, and yogurt mix better and create a smoother batter when they’re not cold.
• Don’t Overmix: Stop mixing once the batter is combined. Overmixing leads to tough cupcakes.
• Use Fresh Orange Zest and Juice: Bottled juice or dried zest won’t give the same fresh flavor.
• Cool Completely Before Frosting: Warm cupcakes will melt your buttercream.
• Taste the Frosting: Start with a smaller amount of extract. You can always add more if needed.

Nutrition (Per 1 Cupcake)

Nutrient	Amount
Calories	~280
Total Fat	14g
Saturated Fat	8g
Carbohydrates	36g
Sugar	26g
Protein	2g
Fiber	<1g
Sodium	110mg
Cholesterol	40mg

Note: Nutrition may vary slightly based on brands and portion size.

Orange Creamsicle Cupcakes FAQs

Can I use bottled orange juice?
Fresh juice is best for flavor, but bottled will work in a pinch.

Can I make these ahead?
Yes! Bake the cupcakes the day before, store unfrosted, then frost before serving.

Can I make them dairy-free?
You can try dairy-free butter and yogurt substitutes, but texture may vary slightly.

Can I use whole eggs instead of whites?
You can use 1 whole egg instead of 2 whites, but the cupcake may be slightly denser and more yellow in color.

Conclusion

These Orange Creamsicle Cupcakes are soft, sunny, and full of sweet citrus flavor — just like the classic frozen treat we all loved growing up. The real orange juice and zest bring out a natural brightness, while the creamy buttercream keeps things light and fun. Whether you’re baking for a party or just need a pick-me-up, these cupcakes will brighten the day.