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Creamsicle Cupcakes

May 9, 2013 by Lauren Kapeluck

Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new recipe….

It might only be May but the ice cream man has been driving down my street for well over a month now.  Every time I hear his musical truck all I can think about are drumsticks, ice cream sandwiches and popsicles.  It reminds me that the warm weather is here to stay and it’s time to start stocking my freezer full of cool summer treats!  So thank you Mr. Ice Cream Man for inspiring me to create these Creamsicle Cupcakes based off of one of my all time favorite popsicle treats.

Creamsicle Cupcake Recipe | by Lauren Kapeluck for TheCakeBlog.com

I took a shortcut with this recipe and used a vanilla box mix as the base, but don’t worry it is packed full of all kinds of orange citrus goodness that you won’t be able to tell once you take a bite.  Orange juice and orange zest are used in both the cake and cream cheese icing which really creates a lovely refreshing citrus taste.  These cupcakes are really moist and super light, so don’t be surprised if you find yourself eating more than one at a time.

Creamsicle Cupcake Recipe | by Lauren Kapeluck for TheCakeBlog.com

To decorate I wanted to mimic the traditional Creamsicle popsicle so I used an apple corer to remove the center of the cupcake and added a white cream cheese filling. Orange cream cheese frosting was swirled on top and then one more dollop of white cream cheese icing was added to the center.

Creamsicle Cupcake Recipe | by Lauren Kapeluck for TheCakeBlog.com

These cupcakes would be perfect for a summer pool party or a citrus theme birthday bash.  Add a scoop of vanilla ice cream along side and you’ve got one yummy treat!

Creamsicle Cupcake Recipe | by Lauren Kapeluck for TheCakeBlog.com

CREAMSICLE CUPCAKES
recipe by Lauren Kapeluck
(makes 24)

For the Cupcakes:

1 box white cake mix (dry)
3oz box orange gelatin (dry)
Eggs
Oil
Water
1/4 cup orange juice
1 tsp orange extract
1 tsp orange zest

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In the bowl of a stand mixer, combine dry cake mix and dry orange gelatin.
  3. Measure out the water, using the amount shown on the cake mix box.  Do NOT pour it into the mixing bowl yet!  First, remove 1/4 cup of the water and replace it with 1/4 cup orange juice.  Now pour it into the mixing bowl.
  4. Add in eggs and oil, using the exact amounts shown on the cake mix box.
  5. Add in orange extract and orange zest.
  6. Beat on medium speed for 2 minutes until well combined. Scrape sides of bowl as necessary.
  7. Fill cupcake liners 2/3 full with batter.
  8. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  10. Once cupcakes are completely cool, hollow out the center using an apple corer.

 

For the Frosting:

1 cup unsalted butter, room temperature
8 ounces cream cheese, softened
5 cups confectioner’s sugar
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 tablespoon orange zest
orange food coloring

  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth and creamy.
  2. Gradually add in confectioner’s sugar 1 cup at a time and beat well, scraping down sides of bowl.
  3. Add extracts and mix well for about 2 minutes.
  4. Remove 1 cup of icing and set aside.  This will be used as white cream center inside the cupcakes.
  5. Add orange zest to the remaining icing.  Add orange food coloring, one drop at a time, until you reach the desired shade of orange.

 

To Assemble Cupcakes:

  1. Spoon white frosting into a piping bag fitted with a large round tip.  Spoon orange frosting into a seperate piping bag fitted with a large round tip.
  2. Fill center of each cupcake with white frosting.
  3. Use orange frosting and swirl around the center of the cupcake two times. Fill the inside of the swirl with a dollop of white frosting.

 

For the Flag Cupcake Toppers:

Orange Washi Tape
Toothpicks
Scissors

Cut a two inch piece of tape.  Wrap tape around a toothpick and align ends of tape together.  Press to seal with toothpick inside.  Make a V cut on the end to create flag points.  Insert into cupcakes.

Creamsicle Cupcake Recipe | by Lauren Kapeluck for TheCakeBlog.com


 

YOU MAY ALSO ENJOY:
Tessa’s Creamsicle Cake
My Pineapple Upside-Down Cupcakes
My Cinnamon Roll Cupcakes
My Chocolate Chip Cookie Dough Cupcakes
My Apple Pie Cupcakes
My Honey Cupcakes

May 9, 2013 by Lauren Kapeluck

Lauren Kapeluck , CONTRIBUTOR

Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.

connect with Lauren :

Red, White and Blue! Find a patriotic dessert for Independence Day in our Fourth of July Gallery!

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Little Man Birthday Party »

Comments

  1. Pedro says

    January 31, 2015 at 3:27 am

    Fabulous recipe. It was great. I tried it and loved it. Will be thinking of making the frosting my permanent frosting recipe. It was magnificent, just sweet enough. The cream cheese definitely adds a little something extra to the recipe. Thanks for this.

    • Carrie Sellman says

      February 2, 2015 at 2:19 pm

      Awesome, glad you liked them Pedro!

  2. Libby says

    April 29, 2015 at 11:17 am

    Thanks for the yummy recipe! It is all of my friends’ favorites and most requested bring over treat. Has anyone tried to convert this into a cake instead of cupcakes? Would it be the same recipe just with frosting layers instead of piped in and on top?

    • Tiffany says

      May 11, 2015 at 10:41 pm

      I think it would be easier as a cake, personally. Don’t get me wrong, its very cute but time consuming. I think 2 round pans with white cream cheese frosting in the middle and the orange food coloring frosting outside and decorate as desired, maybe some candied oranges or even dollops of whipped cream on the outer edge or a design if you have Wilton tips and pastry bag. Good luck! Show us how it turns out:)

    • Carrie Sellman says

      May 13, 2015 at 2:36 pm

      We have not tested this recipe as a cake, but it sounds delicious!

  3. Tiffany says

    May 11, 2015 at 10:36 pm

    These look great. I do something similar but its orange jello cake with cool whip. I’ve never heard of putting gelatin powder IN a cake mix? Sorry some of you guys cupcakes didn’t turn out but I thought her directions were really clear, some of you obviously don’t bake a lot lol

  4. Amber says

    May 14, 2015 at 12:37 pm

    I was expecting a lot more from a website called The Cake Blog, than using cake mix. Disappointing.

    • Carrie Sellman says

      May 18, 2015 at 11:23 am

      We’re happy to provide recipes for bakers of all skill levels! These cupcakes are a great option for those who are okay using a mix. We also have a from-scratch Creamsicle Cake recipe for those who want to take it to the next level. You can find that one here:

      https://thecakeblog.com/2015/05/orange-creamsicle-cake.html

  5. Jolena Luse says

    June 4, 2015 at 11:33 pm

    Made these tonight! They were DELICIOUS!

  6. Alyx says

    June 15, 2015 at 7:36 am

    About how many cupcakes does this make?

    • Carrie Sellman says

      June 16, 2015 at 9:09 pm

      This recipe makes 24 cupcakes. Enjoy!

  7. Consuelo says

    June 26, 2015 at 9:35 pm

    Someone asked this earlier but I don’t think the question was answered. Am I supposed to make the gelatin or am I only supposed to use the gelatin poweder?

    • Carrie Sellman says

      June 28, 2015 at 9:11 pm

      Just add the dry orange gelatin powder to the dry cake mix in step 2.

  8. Brittany says

    July 7, 2015 at 9:06 pm

    Do you use the juice from the orange or buy orange juice?

    • Carrie Sellman says

      July 8, 2015 at 10:20 am

      Either will work Brittany!

  9. katie says

    July 26, 2015 at 7:07 pm

    How many eggs do you use?

    • Carrie Sellman says

      July 31, 2015 at 10:22 am

      Hi Katie! You add in the eggs and oil using the exact amounts shown on your cake mix box.

  10. Reema says

    August 29, 2015 at 6:47 pm

    Frosting FYI – Couldn’t find my food coloring (moved recently). Store didn’t have primary colors. I used orange Kool-Aid instead. I knew you could use it to dye easter eggs and hair so I thought, why not? I think it gave it an extra punch of orange flavor too. Was a big hit. 🙂

    • Carrie Sellman says

      September 22, 2015 at 2:44 pm

      What a great idea! Thanks for sharing Reema!

  11. SVM says

    September 23, 2015 at 4:01 am

    I would love to make these for my daughter’s birthday, her colors are orange and purple (I’ll put a candy pumpkin on each). In your intro, you say you used Vanilla cake, but the recipe says white cake. Which type of cake mix did you use and which do you recommend for the best taste? Thank you!

    • Carrie Sellman says

      July 21, 2016 at 8:31 am

      Either will work well! But I believe Lauren used a white cake mix for this post. Happy Baking!

  12. ALINA says

    November 16, 2015 at 3:24 pm

    This ice cream takes me back to my childhood days. I can’t wait to try these out. Is it best to keep them in a cool place rather than in the sun, to prevent the topping from melting? Other than that I will be trying out this recipe!

    • Carrie Sellman says

      July 21, 2016 at 8:29 am

      Store these in the refrigerator for best results. Bring them out an hour or so before serving so they come back to room temperature. The flavors are best at room temp!

  13. Mattie says

    November 30, 2015 at 3:28 pm

    What do I do if I want to make the vanilla cake part from scratch? would I add the gelatin to the flour mix before adding the wet ingredients?

    • Carrie Sellman says

      July 21, 2016 at 8:27 am

      You can find our from-scratch Creamsicle Cake recipe here.

  14. Penny Barry says

    March 23, 2016 at 12:44 pm

    This was delicious Carrie. I made it as a 13×9 cake and topped it with the frosting. I did not keep out the plain frosting because I did not fill it. Made the frosting as stated with the color and frosted the cake. Big hit at work. Thank you for such an easy and delicious recipe. I love orange flavoring anything! Thanks again

    • Carrie Sellman says

      July 21, 2016 at 8:24 am

      Glad it was a hit! Thanks for the feedback!!

  15. Paola says

    July 19, 2016 at 10:21 pm

    Your recipe doesn’t mention how many eggs. Looking to make this for a baby shower next week!

    • Carrie Sellman says

      July 21, 2016 at 8:23 am

      The eggs and oil are determined based on your cake mix. Use the exact amounts shown on the cake mix box.

  16. Cami says

    September 7, 2016 at 11:13 am

    How many eggs does this call for? Forgive me if I looked over it.

    • Carrie Sellman says

      September 7, 2016 at 1:17 pm

      The eggs and oil are determined based on your cake mix. Use the exact amounts shown on the box.

  17. Pamela G says

    June 3, 2017 at 12:09 pm

    Has anyone tried replacing all the water with orange juice? Is there a reason this can’t be done? I would think that would add additional orange flavor but since baking is so much chemistry I don’t know if there is a reason this won’t work. Also, I usually prefer juice with the pulp. Can the juice with pulp be used or does the pulp not work well in the cupcake? Just curious about these things before I make these. I used to absolutely positively LOVE creamsicles as a kid (still do by the way) and also enjoyed orange soda although not as much as strawberry pop or better yet, cream soda. I still want to know why cream soda was clear like water when I was a kid and now its a light cola color. No one has ever been able to tell me why the change. Anyway, I cannot WAIT to make these. I’ve never come across anyone who didn’t like an orange creamsicle as a kid or even now.

  18. Jennie says

    July 12, 2017 at 6:06 pm

    Easy to make, great taste and popular with church members.

  19. Debbie says

    September 1, 2017 at 3:09 pm

    Is this frosting firm enough to use for piping?

    • Elizabeth Sedgeman says

      May 20, 2018 at 10:22 am

      If you find your frosting too loose, continue to add powdered sugar. That will help stiffen it up! Hope this helps!

  20. Shauna Gatza says

    October 26, 2017 at 10:22 pm

    I made this cupcakes a few months back and they were delicious!!! I brought them to a party and people went nuts over them. I am going to make them again tomorrow. I found that the white icing in the center was not much different from the orange frosting, so this time I will reserve one cup of frosting then a orange extract and zest. Love this recipe thanks for sharing.

  21. Teri says

    February 27, 2018 at 5:32 pm

    I just made a variation of these. I used raspberry jello but still used orange juice. When I made the frosting, i filled the cakes with the vanilla cream then added the zest added some orange juice and orange oil and about a cup more powdered sugar. They are a hit!

  22. Elizabeth Sedgeman says

    May 20, 2018 at 10:20 am

    My dads 51st birthday is tomorrow, and he LOVES orange flavored cake and creamsicles. I am making these as I type. The batter tasted amazing so I know the cupcakes will taste just as amazing. I cannot wait for the family to get a look at my handy work!

  23. Luz says

    May 20, 2019 at 9:58 am

    How many eggs? Thank you

  24. Michelle blakeley says

    May 9, 2020 at 11:48 am

    Do you use fresh zest or do you use the dried peel kind?

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