Orange Creamsicle Cupcakes — A Bright, Creamy Dessert

These Orange Creamsicle Cupcakes are a fun, nostalgic dessert that captures the classic flavor of orange creamsicles in cupcake form. They are soft, citrusy, and filled with a light whipped cream center, then finished with swirled orange buttercream frosting. The combination of bright orange flavor and creamy sweetness makes them a hit for summer parties, birthdays, or any time you want a cheerful treat.

Ingredients You’ll Need

For the Cupcakes

• 1 box of vanilla cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon orange extract
• 2 drops orange gel food coloring (optional for color)

For the Cream Filling

• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon butter extract

For the Frosting

• ½ cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 1 teaspoon orange extract
• 2 tablespoons orange juice
• 2 drops orange gel food coloring (optional for color)

Step-by-Step Instructions

1. Prepare and Bake the Cupcakes

1. Preheat the Oven
   Set your oven to 350°F and line a 12-cup cupcake tin with paper liners.
2. Mix the Cake Batter
   In a large bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Stir until smooth.
3. Separate and Flavor Part of the Batter
   Scoop out about one cup of the plain batter into a small bowl. Add the orange extract and a couple of drops of gel food coloring to this small portion and mix gently.
4. Fill the Cupcake Liners
   Divide the plain batter evenly among the lined cupcake wells, filling each a bit more than halfway.
5. Add the Orange Batter
   Top each cupcake with a scoop of the orange-flavored batter.
6. Bake
   Place in the oven and bake for 20–25 minutes. A toothpick inserted in the center should come out clean. Once baked, let the cupcakes cool completely before adding the filling.

2. Make the Whipped Cream Filling

1. Whip the Cream
   In a large bowl using a hand mixer, beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form.
2. Add Flavor
   Gently fold in the vanilla extract and butter extract for extra creaminess.
3. Core the Cupcakes
   Using a small piping tip, the end of a wooden spoon, or a cupcake corer, remove a small cylinder of cake from the center of each cooled cupcake.
4. Fill the Cupcakes
   Spoon the whipped cream mixture into a piping bag or a resealable plastic bag with the tip cut off, then squeeze the cream into the center holes of the cupcakes. Set aside while you make the frosting.

3. Make the Orange Buttercream Frosting

1. Cream the Butter with Sugar
   In a clean bowl, beat the room-temperature butter with the powdered sugar using a hand mixer. Continue mixing until the texture goes from crumbly to smooth and creamy.
2. Add Orange Flavor
   Mix in the orange extract and the orange juice. If the frosting feels too thick to pipe, add a bit more orange juice one tablespoon at a time until it reaches a pipe-able consistency.
3. Color the Frosting
   For a two-tone swirl, divide the frosting into two bowls. Add a drop or two of orange gel food coloring to one of the bowls and mix until the color is even.
4. Prepare to Pipe
   Fill piping bags with the two frostings. Place both bags side-by-side inside a larger piping bag fitted with your favorite piping tip so that the colors swirl when piped.

4. Decorate and Serve

1. Pipe the Frosting
   Use the piping bag to swirl the frosting on top of each filled cupcake. The cream and orange colors together give a candy-like creamsicle look.
2. Add Optional Garnish
   You can add a small piece of gummy orange candy, a sprinkle, or even a tiny twist of orange peel on top of each cupcake for decoration.
3. Serve
   These cupcakes are ready to enjoy right away! If not serving immediately, refrigerate them until ready to eat.

Tips & Storage

• Flavor Boost: Let the orange extract mingle with the oil before mixing to deepen the citrus flavor.
• Stabilize Filling: If you want the whipped cream center to hold up longer, you can add a bit of instant pudding mix or gelatin when whipping.
• Storage: Covered in an airtight container, these cupcakes can stay fresh in the refrigerator for up to three days.