Creamsicle Cupcakes (Orange Vanilla)
Soft orange vanilla cupcakes take 25 minutes to prep and 18 minutes to bake, topped with a fresh vanilla cream frosting.
Last updated: August 14, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp orange zest (about 2 oranges)
- 1/2 cup fresh orange juice
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla bean paste or extract
- Orange zest curls, for garnish
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, and salt in a bowl. Set aside.
Beat softened butter and sugar together for 2 minutes, until light and fluffy.
Add eggs one at a time, beating well after each. Mix in orange zest and vanilla.
Alternate adding the flour mix and orange juice plus milk, starting and ending with flour. Mix just until combined.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
For frosting, beat butter until smooth. Add powdered sugar one cup at a time, then mix in cream and vanilla until fluffy.
Once cupcakes are fully cool, pipe frosting high with a swirl tip. Top with a curl of orange zest.
Pro Tips
- • Zest your oranges before juicing them. It is much easier that way.
- • Room temperature eggs and butter blend smoother and give a finer crumb.
- • If your frosting looks too soft, chill it for 10 minutes before piping.
- • Do not skip cooling the cupcakes fully. Warm cupcakes melt the frosting.
Recipe Details
Timing
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Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These creamsicle cupcakes bring back that orange popsicle memory, but taste fresh and homemade. Bake a batch for spring parties or any day you want something bright.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Fresh juice tastes brighter and pairs better with the zest. Bottled juice works in a pinch, but the orange flavor will be milder.
Why did my cupcakes turn out dense?
Overmixing after adding the flour is the usual cause. Mix just until you no longer see streaks of flour.
Can I make these dairy free?
Swap the butter for a plant based baking stick and use oat milk instead of whole milk. The orange flavor still comes through clearly.
How far ahead can I bake these?
Bake the cupcakes up to two days ahead and store them unfrosted at room temperature in a sealed container. Frost them the day you plan to serve.
