Things just got tasty in here with this scrumptious orange creamsicle cupcakes! Orange cupcakes are filled with cream and topped with orange buttercream frosting.
Cute and Fun Orange Creamsicle Cupcakes
If you love all things orange, you are going to adore these cupcakes!
The most soft and fluffy orange cupcakes have a sweet and creamy filling in the middle and are frosted with a sweet and tangy buttercream.
These orange creamsicle cupcakes are decadent if nothing else!
Fresh and vibrant, I know you are going to love these!
Be sure to check out my Lemon Cupcakes and Carrot Cake Cupcakes too!
Why You’ll Love this Cream Filled Orange Creamsicle Cupcakes Recipe:
- Easy: Straightforward to make from scratch, these simple cupcakes require very little effort on your part!
- Kid-friendly: Little mouths will enjoy eating these and it’s a great recipe to get them to help with too.
- So flavorful! These cupcakes are the perfect mix of sweet and tangy and are bursting with fresh orange flavors.
How to Make Orange Creamsicle Cupcakes from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugar and add in the egg whites.
- Mix in the dry ingredients.
- Remove some of the batter and mix with orange food coloring.
- Layer the batters in the cupcake liners and bake.
- Mix together the ingredients for the filling and pipe into the middle.
- Top with the orange buttercream frosting.
Once you have made and frosted your orange creamsicle cupcakes, store them in an airtight container. They will keep well for around 3 days in the refrigerator. The cakes by themselves will keep for around 4 days refrigerated and the buttercream for up to 1 week. You can then quickly fill and frost them when you are ready to serve.
If you want to freeze these, it’s best to do it before they are filled and frosted. The cupcakes and buttercream will keep well for up to 3 months frozen. The cupcakes can be thawed at room temperature and it’s best to thaw the frosting overnight in the fridge.
I like to frost my cupcakes bakery style with a tip, but you can use a baggie with the corner cut off to pipe, or just spoon it on – the taste won’t change! I decorated these with a sugared orange candy. A slice of fresh orange will also look great or just a grating of orange zest.
Recipe Tips and Tricks
- I love the look of the two layers of cake batter, but you can skip the food coloring if you prefer.
- Make sure that the cupcakes are fully cooled before filling and frosting them. I like to make the cupcakes the day before and then fill and decorate them the next day.
I just adore how cute these orange creamsicle cupcakes are! So simple and easy to make, but their bakery style appearance makes them the perfect centerpiece for any occasion.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Orange Creamsicle Cupcakes with Cream Filling
Ingredients
For the Cupcakes
- ½ cup unsalted butter 226 grams, room temperature (1 stick)
- 1 cup granulated sugar 200 grams
- 3 large egg whites 105 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- ½ cup milk 114 grams, room temperature
- 1 teaspoon orange extract 4 grams
- 2 drops Orange gel food coloring
For the Cream filling
- ½ cup heavy whipping cream 114 grams
- 2 tablespoons powdered sugar 14 grams
- ½ teaspoon pure vanilla extract 2 grams
- ¼ teaspoon butter extract 1 gram
For the Frosting
- ½ cup unsalted butter 226 grams, room temperature (1 stick)
- 4 cups powdered sugar 452 grams
- 1 teaspoon orange extract 4 grams
- 2 tablespoons orange juice 28 grams
- 2 drops Orange gel food coloring
Equipment
- Kitchen Scale (optional)
- Piping Tip Set (optional)
Instructions
- Preheat oven to 350°F. Line a 12-count cupcake tin with liners. Set aside.
- In a large bowl, using a hand mixer, cream together the sugar and butter until light and fluffy. Separate the eggs, if not done already, and add in the egg whites and vanilla to the butter mixture. Add in the flour, baking powder, and salt and mix well. Slowly add in the milk, mixing as you pour, and mix everything until well combined.½ cup unsalted butter, 1 cup granulated sugar, 3 large egg whites, 1 teaspoon pure vanilla extract, 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, ½ cup milk
- Scoop out 1 cup of batter and pour it into a small bowl. Add the orange extract and food coloring to this batter and mix until combined. The amount of food coloring is your preference. I personally used 2 drops of gel food coloring. Set aside.1 teaspoon orange extract, 2 drops Orange gel food coloring
- Scoop the plain batter and fill 12 cupcake liners evenly. Then, top each of the 12 cupcakes with a scoop of the orange batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool completely.
For the Filling
- In a large bowl, with a hand mixer, mix together the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Fold in the extracts. Fill a piping bag or a Ziplock bag and cut the tip off of the end. Poke a hole into each of the cupcakes either with a piping tip or the long end of a wooden spoon, creating a hole about half way down the cupcake. Squeeze cream filling into each of the holes. Set aside.½ cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon butter extract
For the Frosting
- In a large bowl, with a hand mixer, cream together the butter and powdered sugar. This may take a few minutes to go from a crumbly stage to a creamy stage. Add in the extract and 2 tablespoons of orange juice and mix until well combined. If the frosting is still too stiff to pipe then add more orange juice, 1 tablespoon at a time, to the frosting and mix until combined.4 cups powdered sugar, 1 teaspoon orange extract, 2 tablespoons orange juice, ½ cup unsalted butter
- To create a two color swirl, split the frosting into two bowls. Add food coloring to one of the bowls and mix it in. Scoop each of the frostings into a piping bag, or Ziplock bag, and cut the tip off. Slide each of the bags, side by side, down into a piping bag that is attached with a tip. Frost as desired.2 drops Orange gel food coloring
Notes
- I love the look of the two layers of cake batter, but you can skip the food coloring if you prefer.
- Make sure that the cupcakes are fully cooled before filling and frosting them. I like to make the cupcakes the day before and then fill and decorate them the next day.
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