Orange Creamsicle Buttercream Cupcakes

Indulge in the delightful fusion of flavors with our Orange Creamsicle Buttercream Cupcakes! These delectable treats combine the nostalgic essence of creamy orange popsicles with rich, velvety buttercream frosting. Each batch yields 24 moist and fluffy cupcakes, perfect for any gathering or celebration.

Yield: 24 Cupcakes

Total Cook Time: 1 hr 10 min.

Prep: 20 min.

Bake Time: 20 min.

Cool: 30 min.


For the Cupcakes:

  • 1 1/2 sticks of unsalted butter
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 teaspoons of pure vanilla extract
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 1/2 cups of flour
  • 1 1/4 cups of milk

For the Frosting:

  • 1 cup unsalted butter, softened to room temperature
  • 5 cups powdered sugar, sifted
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons orange zest
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons heavy cream or milk
  • A pinch of salt
  • Optional: a few drops of orange food coloring


For the Cupcakes:

  1. Start by preheating your oven to 375 degrees Fahrenheit. Also, prepare your cupcake pan by lining it with paper liners.
  2. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
  3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until it’s evenly incorporated.
  4. In a separate bowl, combine the baking powder, salt, and flour.
  5. Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until the batter is smooth, being careful not to overmix.
  6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This will ensure that the cupcakes have room to rise without overflowing.
  7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After this, transfer them to a wire rack to cool completely.

For the Frosting:

  1. In a large bowl, beat the softened butter until it becomes light and creamy (about 2 minutes with an electric mixer).
  2. Gradually add the sifted powdered sugar, one cup at a time, to the butter. Continue to beat until well combined. The mixture will be quite thick at this point.
  3. Add the orange juice, orange zest, and vanilla extract to the mixture and continue to beat until these ingredients are fully incorporated.
  4. Add the heavy cream or milk, one tablespoon at a time, and continue to beat. After each addition, check the consistency of the frosting. Add more cream or milk as needed to achieve a light, creamy, spreadable frosting.
  5. Beat in a pinch of salt to balance the sweetness.
  6. If desired, add a few drops of orange food coloring to enhance the color. Beat until the color is evenly distributed.
  7. Once you’ve achieved the right color and consistency, your Orange Creamsicle Buttercream Frosting is ready to use!

Nutrition Facts

Serving Size: 1 Cupcake

Calories Per Serving: 320 Cal

Sugar: 35 g

Carbohydrates: 46g

Sodium: 110 mg

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