Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes are bright, citrusy, sunny, creme-filled confections that will remind you of life’s simpler times. Orange Creamsicle Cupcakes on a white rustic table

You deserve a treat – make some Orange Creamsicle Cupcakes!

Holy cow. Has it really been almost a month since my last post??? Time flies when you ridiculously, sometimes overwhelmingly, wish I could clone myself a few times so that everything would get done on time busy. I guess.

Summer is non-stop as a personal chef. Besides the holidays, it’s the time of year when people are relaxing, gathering, vacationing and celebrating the most.

So in between the regular clients I serve during the week, I tend to see a huge bump in the number of parties I cater compared to the rest of the year.

From May-September, it’s not uncommon for you to find me in the kitchen seven days a week…do what you love and you’ll never have to work a day in your life, right?

Orange Creamsicle Cupcakes topped with orange buttercream frosting and orange wedgesUm, yeah, no. While I do love what I do, what I do is hard work and a lot of hustle.

Naturally, I feel so fortunate and grateful that the risk I took in starting a business is paying off and that this career I have created is actually thriving.

But wow am I tired at the end of the day. I mean, just dead.

And when all that cooking and working and hustling starts to monopolize my time, that leads to other life things piling up- chores, errands, play time, me time, blog posts!

Sometimes I can be really hard on myself for struggling to keep up with this busy life I have consciously designed; for not always being able to do it all. I’m sure we all know how that goes.

Orange Creamsicle Cupcakes topped with a swirl of orange buttercreamBut sometimes the part of me that is nicer to myself will chime in and say, “Hey. You’re doing the best you can, and you’re pretty much kicking ass. Chill out. You deserve a cupcake.” 

That’s what these Orange Creamsicle Cupcakes are all about.

If you find yourself in the middle of a constant, daily grind with little end in sight, I advise you to stop and bake yourself some Orange Creamsicle Cupcakes.

These easy cream-filled orange cupcakes will remind you of a simpler time when you would spend your summers running through the sprinklers and chasing after the ice cream truck for a cool, creamy popsicle.

I promise these simple Orange Creamsicle Cupcakes will do wonders for your soul.

Here’s what you’ll love about these Orange Creamsicle Cupcakes: 

  • They’re bright, citrusy, sunny and creme-filled.
  • These are mini-cupcakes so you can totally have at least two.
  • You can travel back to your childhood with these cupcakes that taste just like an orange creamsicle!
  • No artificial food color, we use only fresh and simple ingredients!

cream-filled Orange Creamsicle Cupcakes on a white rustic tableI suggest making these Orange Creamsicle Cupcakes mini so that you can eat eight of them in one sitting without batting an eyelash.

Because that’s really only like, two regular cupcakes, right?

Tips for making Orange Creamsicle Cupcakes: 

  • Make sure you remove pesticides from your oranges before zesting them. To do so, fill a large bowl with 4 parts water to 1 part plain white vinegar. Soak the oranges along with other veggies or fruit you’d like to clean in the mixture for 20 minutes. Rinse the fruit or vegetables with water.
  •  Make sure your eggs and butter are at room temperature.
  • Cream butter together with the sugar, then add the eggs. Mix butter and sugar with the zest until the mixture becomes paler and smoother. Then the egg is added. If the cupcake batter curdles, it can be brought back by adding a teaspoon or two of flour then beating again.
  • Only mix until the muffin batter comes together. An overmixed batter will result in dense cupcakes.

Orange Creamsicle Cupcakes topped with a swirl of orange buttercream

Variations on this Orange Creamsicle Cupcakes recipe: 

  • This easy cupcakes recipe would work really well with any kind of citrus fruit, like limes, lemons, tangerines or a mixture.
  • You can skip the buttercream frosting and filling and turn them into orange muffins! Add finely chopped rosemary or poppy seeds to the batter for a bit of a twist.
  • This recipe makes 18 mini cupcakes, but you could also bake the batter in a springform pan and make it an Orange Creamsicle Layer Cake. Fill the cake with the cream filling and frost with the buttercream frosting.

Do these Orange Creamsicle Cupcakes need to be refrigerated? 

Cakes and cupcakes with whipped cream fillings always need to be refrigerated, regardless of the buttercream frosting used to finish it. If you make these orange creamsicle cupcakes without the cream filling, you can leave them out at room temperature for a couple of days.


Thanks for reading! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter, and Pinterest. If you make these Orange Creamsicle Cupcakes, share them with the hashtag #LePetitEats!

Mini Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes are bright, citrusy, sunny, creme-filled confections that will remind you of life's simpler times.

Course Dessert, Snack
Cuisine American
Keyword cream-filled orange cupcakes, orange buttercream cupcakes, orange cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Cooling time 1 hour
Total Time 48 minutes
Servings 18 mini cupcakes
Author Denisse

Ingredients

For the cupcake batter:

  • 1 cup all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbsp unsalted butter room temperature
  • 1/2 cup sugar
  • 3/4 Tbsp orange zest
  • 1 egg
  • 6 Tbsp heavy cream
  • 2 Tbsp freshly squeezed orange juice
  • 3/4 tsp orange extract
  • 1/2 tsp vanilla extract

For the cream filling:

  • 1/2 cup heavy cream
  • 1 Tbsp confectioners' sugar

For the buttercream frosting

  • 1/2 cup unsalted butter room temperature
  • 3 cups confectioners' sugar sifted
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp orange extract
  • 1 Tbsp orange zest
  • 3 Tbsp freshly squeezed orange juice strained

Instructions

  1. Preheat oven to 350 degrees and line mini muffin tins with paper cups. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl.
  2. In a separate mixing bowl use an electric mixer on medium speed to cream the butter, sugar and orange zest until light and fluffy. Add egg and continue to mix until just incorporated.
  3. Combine cream, orange juice, orange extract and vanilla extract in a small bowl or liquid measuring cup. Set mixer to low speed and blend in 1/3 of flour mixture followed by 1/3 of cream mixture. Continue to add wet and dry ingredients in alternating batches, mixing at each stage until just combined.
  4. Divide batter evenly among paper lined muffin cups, filling each cup about 3/4 full.
  5. Bake for about 15-18 minutes rotating muffin tins once halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly, then transfer to a wire rack to cool completely.
  6. To make the cream filling, whip 1/2 cup of heavy cream with 1 tablespoon confectioners' sugar until light and fluffy. Transfer to a piping bag fitted with a small round tip.
  7. When cupcakes have cooled completely insert a small round pastry tip into each cupcake and push about halfway down, using a twist and scoop motion to remove that portion of cake. Fill the remaining empty well with the whipped cream filling. Repeat for all cupcakes.
  8. Prepare the frosting. In a mixing bowl with electric mixer, combine the butter, confectioners' sugar, vanilla extract and orange extract until blended. Add the orange zest juice and beat until smooth and creamy. Add more confectioners' sugar or orange juice if necessary until desired consistency is reached. Transfer to a piping bag fitted with a pastry tip and pipe a dollop of frosting onto each cupcake.

Recipe Notes

  • Make sure you remove pesticides from your oranges before zesting them. To do so, fill a large bowl with 4 parts water to 1 part plain white vinegar. Soak the oranges along with other veggies or fruit you’d like to clean in the mixture for 20 minutes. Rinse the fruit or vegetables with water.
  •  Make sure your eggs and butter are at room temperature.
  • Cream butter together with the sugar, then add the eggs. Mix butter and sugar with the zest until the mixture becomes paler and smoother. Then the egg is added. If the cupcake batter curdles, it can be brought back by adding a teaspoon or two of flour then beating again. 
  • Only mix until the cupcake batter comes together. An overmixed batter will result in dense cupcakes.
Orange Creamsicle Cupcakes

Subscribe to Le Petit Eats

Comments

  1. Susannah

    I tried this recipe last night. These cupcakes are absolutely divine! A lot of cupcake recipes make cupcakes that are too light, in my opinion. Not this one, it makes the perfect cupcake. Thanks for sharing it! I can’t wait to try some of your other recipes 🙂 .

    Reply
    1. Denisse Post author

      That’s so great Susannah! I’m so glad you liked them, I need to make these again soon too!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.