Creamsicle Cupcakes

by Carrie on June 30, 2011

My Dad called me a few weeks ago. Asking for a favor. I was a little unsure what his favor would be… watching his dog a few years ago was a big huge fail, and will not be a go again. So I was hoping he didn’t ask. But instead he said he had a pot luck at the end of the month and needed something to bring to it. And didn’t want to go buy a veggie tray or something. I was happy with this “problem” he told me to make anything and they would be my taste testers.

I had my eye on these cupcakes for a while, but I don’t very often have time to make cupcakes so I wasn’t sure when I would be able to. But I thought these would be perfect. They were rather simple to make and the one I kept for myself for a taste tester was delicious. The orange buttercream was amazing!!!

My Dad said everyone was raving about them, hopefully next time I can make something too!

Orange Creamsicle Cupcakes (Adapted From: Homemade By Holman)

  • 1/2 cup unsalted butter, at room temperature
  • 2 T vegetable oil
  • 1 cup sugar
  • 2 T vanilla
  • 2 eggs
  • Zest of 1 orange
  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup heavy cream
  • 1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners.

Combine butter, oil and sugar and mix on medium high speed about three minutes until light and fluffy.  Add vanilla and eggs and mix about one more minute until well incorporated.  Stir in orange zest.  In a separate bowl, sift together flour, baking soda, baking powder and salt.  Separately combine heavy cream and orange juice.  Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour.  Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full.  Bake about twenty minutes until a toothpick inserted in the center comes out clean.  Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:
  • 7 oz marshmallow fluff
  • 1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl.  Beat on medium speed until smooth and creamy.  Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly.  (Don’t add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup orange juice, freshly squeezed
  • Zest of 1 orange
  • 1/4 tsp almond extract
  • 4 cups powdered sugar
Beat butter on medium speed until light and fluffy, about three minutes.  Add orange juice, zest, and almond and mix until well combined.  Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency.  Whip on medium high speed about two minutes until smooth and creamy.  Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.

© 2011, Carrie. All rights reserved.

{ 2 comments… read them below or add one }

1 Kate June 30, 2011 at 8:46 pm

Funny, my dad looooved creamsicles!

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2 Krystal R July 1, 2011 at 4:13 pm

These sound delicious!!! I’m always looking for ways to use up my oranges…I need to make this!! Thanks for posting this!

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