Orange Creamsicle Cupcakes

September 20, 2009 at 10:21 PM | Posted in blog event, cupcakes | 36 Comments
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I have a really terrible memory. Ask anyone that knows me. I’m a post-it rockstar. I have to write everything down or I will forget. It’s just a fact of my life. I don’t fight it. I just embrace color code it.

So it shouldn’t surprise you that I have no idea how Marilla from Cupcake Rehab and I met. I think it was via Cupcake Hero and Laurie of Quirky Cupcake? Or was it our mutual love of Anne of Green Gables? *scratching head* But when I read on her blog that it was her 2 year blog birthday there was no question, I had to celebrate with her! It has nothing to do with the fabulous prizes she’s giving away either. No sirree bob. It’s all in the name of cupcakes and friendship. *wink*

After perusing her blog for more time than I care to admit, I knew I’d be making Orange Creamsicle Cupcake as soon as I saw it. It’s been on my to-do list for a long time and this was the perfect occasion to go for the twofer. You all know how much I love twofers right? Well I do.

Pssst… Marilla, click the cupcake image below. There’s a little ode to your blog there for you. Hope it makes you giggle. Happy happy birthday Cupcake Rehab! and many many more…

PS- Don’t forget to vote for your favorite Cupcake Hero entry on the side menu bar by tomorrow (September 21st) at 11:59pm EST! Every vote counts!

Recipe adapted from Cupcakes by Martha Stewart and Dulcedo

Makes about 12 cupcakes (I got about 15 cupcakes)


For orange-vanilla cupcakes
2 cups AP flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
1 tbsp orange zest + 1/4 cup fresh orange juice (1 orange)
1 tbsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temp (I used 1/4 cup+2 tbsp of Citrus Olive Oil)
1 cup sugar
2 vanilla beans, scraped (I used 2 tbsp vanilla bean paste)
2 large eggs

* Check out this great link ~> for substituting olive oil for butter in your baking. Special thanks to Temecula Olive Oil Company for sending me citrus olive oil to try!

For orange buttercream
1/2 cup (1 stick) unsalted butter, room temperature
4 cups sifted powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/8 cup orange juice (preferably fresh)

For marshmallow cream frosting
1-7oz jar of marshmallow cream (I used marshmallow fluff)
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature


To make orange-vanilla cupcakes—
Preheat the oven to 350F. Line cupcake pan with liners.

Sift together the flour, baking powder, baking soda and salt. Set aside. In another bowl (I used Pyrex measuring cup instead b/c it’s easier to pour), combine the heavy cream, vanilla extract and orange juice. Set aside.

In a stand mixer, fitted with a flat beater, cream the butter, sugar, vanilla bean seeds and zest until pale and fluffy. Add eggs, one at a time until well combined. Add flour mixture in 3 additions, alternating with heavy cream mixture in 2 additions, ending with the flour mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make orange buttercream—
In the stand mixer, fitted with flat beater, beat the butter at medium-high speed until creamy. Add half of the powdered sugar, both extracts and the orange juice. Stir to combine. Gradually add the remaining sugar until the frosting reaches your desired consistency.

To make marshmallow cream frosting—
In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.

CB’s Tip: Sorry for the lack of pictures this time. My camera battery barely had enough juice for 1 picture. Please check out Dulcedo’s blog for a really great explanation and picture on double frosting swirls. (Scroll to the bottom)


Husband rating: A/A+
Even though he’s not a big citrus in desserts fan, he raved about the “cake” and the frosting. “Tastes just like a creamsicle!” Duh Husband. HA HA

Wifey rating: A/A+
I LOVE how the cupcake came out taste-wise. I think the citrus olive oil really brought out the citrus flavor in the cupcake. And olive oil makes it healthy right? But I am kinda bummed that my frosting didn’t come out as vibrant as I wanted. You can barely see the double swirls. *sad face* Next time I will pump up the orange food gel and instead of piping the marshmallow cream with the orange buttercream, I plan to fill the cupcake with the marshmallow cream since the marshmallow cream didn’t hold up to piping very well.

Other: A/A+
T said all his coworkers raved about how much it tasted like a Orange Creamsicle. He told me that he didn’t even get one himself b/c by the time he got up front to get one they were all gone! Poor deprived husband. HA HA!



  1. Looks delish! I wanted to buy some of those cupcake liners – but they are really expensive!

  2. These sound really good and love your homage to Cupcake Rehab. The slight orange tint of the buttercream is perfect. Orange is my new fave flavor for Fall!

  3. Great cupcake creation!

  4. These look so delicious and I love the orange!

  5. Don’t those sound yummy? I need to embrace my inner color coding system too :)

  6. Sounds delicious and looks gorgeous! I love the piping job you did, even if it wasn’t what you were going for.

  7. Ooo isn’t that mix of buttercream great! I make that and but it on angel foodcake, melt in your mouth!

  8. Yay! I love it :D And I love the fudgesicles sign too. :)

    Would you mind terribly leaving a link to this in my comments for the giveaway? I wanna keep all the entries linked from there so I can get to them really quick!

    Thanks for entering!!

  9. Orange dreamsicles are my absolute fave!! I am so making this CB – you rock

  10. How interesting! I use them b/c they are SO MUCH cheaper than buying regular cupcake liners. I get 250 for $5! How much are they in Australia?

  11. Thanks for boosting color ego. I wish it would have been a brighter orange but I guess that means I just have to bake them again right? Oh poor me. :P

  12. Thank you Maria!

  13. Thanks HoneyB! Orange usually isn’t my fav color but it’s growing on me. I think I get more orange-y as Halloween gets closer.

  14. LOL @ inner color coding system. It’s actually kind of a sickness. But at least it’s colorful right? :D

  15. Thank you Erin! It was definitely delicious. I could have eaten the orange buttercream+marshmallow cream straight from the piping tip! HA!

  16. Ohmygosh, yes! I’ll have to try it on angel food cake next time. I bet that was melt in your mouth delicious!

  17. Will do! Glad you liked my Cupcake Rehab homage :)

  18. Totally should! Take my advice and fill the cupcake with the marshmallow cream and pipe the orange buttercream. I think it will taste amazing that way. Do what I say. Not what I did. ;) Let me know what you think if you bake it.

  19. […] Orange Creamsicle Cupcakes […]

  20. hi clara, these cupcakes look dreamy!! i really want to try baking them but i live in brisbane and i don’t think we can get marshmallow fluff/cream here.. do you know how to make them? thanks heaps!

  21. Bummer you can’t find marshmallow fluff where you live. Even though I’ve never tried to make a homemade version myself I know some other bakers that have used this recipe:

    3 egg whites
    2 cups light corn syrup
    1/2 tsp salt
    2 cups powdered sugar
    1 Tbsp vanilla extract

    In a stand mixer fitted with whisk attachment (or in a large bowl with hand mixer), combine egg whites, corn syrup and salt. Mix on high for 10 minutes until thick. Switch to low speed and gradually add powdered sugar until well combined. Add vanilla and mix until well blended.


  22. this reminds me again why i NEED martha’s book.

  23. […] came across this fabulous website and all about cupcakes ( and decided to try the Orange cupcakes. I was worried when I saw how thick the batter turned out […]

  24. wow I have got to try making these!


  25. Yes, yes you do. :)

  26. If you make them, let me know what you think, k? I love hearing reviews.

  27. Can you give me an idea of where I can find the Vanilla Bean Paste? I’ve never even heard of it. Hoping to make these on Sunday!!

  28. I found mine at Surfas but I think you can find it at cake supply store, online (I’ve seen it at King Arthur and Amazon) or maybe Trader Joes? Let me know where you find it, k? Good luck!

  29. Can I substitute anything in it’s place? I wanted to make these over the weekend but have none of those stores in this area & on line would take too long.


  30. You can use 2 vanilla beans like the original recipe or 2 tsp of vanilla extract (not imitation). It might not be as potent as a vanilla bean or paste but it will still be tasty. Hope that helps!

  31. I’m sure these are unbelievable! My husband love love LOVES orange creamsicles.. I have got to try this recipe. My two year old will love them. I bet they are great for birthday parties!

  32. […] adapted from Dulcedo and I Heart Cuppycakes. Maybe next time I’ll do the fully homemade version but hey, I made these on a work night […]

  33. […] Creamsicle Cupcakes Recipe adapted from I Heart Cuppycakes Cupcakes: 1/2 cup unsalted butter, at room temperature 2 T citrus olive […]

  34. […] Marshmallow Cream Filling from I Heart Cuppycakes. […]

  35. […] Recipe adapted from I Heart Cuppycakes. […]

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