Soft and fluffy orange flavored cupcakes topped with a silky dreamsicle frosting make these orange creamsicle cupcakes a refreshingly sweet summer treat!

Why this recipe works
These orange creamsicle cupcakes remind me of those frosty orange creamsicle popsicles we all know and love. The soft cupcake base is flavored with vanilla and orange extract on top of orange zest to tie it all together. But the creamsicle frosting is what makes the magic really happen. Cream cheese, vanilla, orange extract, and grated orange zest combine to create a truly dreamy, creamy frosting that makes this recipe ten times better!
The cupcakes themselves are soft with a tender crumb and have just the right amount of bright orange flavoring. Sometimes less is more when it comes to frosting, so we add a light layer of the rich creamsicle frosting, which is enough to complement instead of overpower. You can always adjust the frosting to your individual preference by doubling it or adding more powdered sugar for more structure when piping.

Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions
SUGAR – You’ll notice this recipe calls for vanilla sugar, which is simply granulated sugar infused with vanilla beans. You can typically find it in the baking aisle, but if not, you can also purchase vanilla sugar online. If needed, you can substitute the vanilla sugar at a 1:1 ratio with regular granulated sugar.
FROSTING – To achieve that lovely creamsicle color in your frosting, you’ll need to use orange paste food coloring. Simply stick a toothpick into the food coloring, and what comes out is all you will need! You can omit the food paste coloring altogether if desired; it’s entirely just for aesthetics.
How to Make Orange Creamsicle Cupcakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat oven to 350 F. Line two 12-cavity cupcake pans with with paper liners.
- In a medium bowl, whisk flour, 1 cup of sugar, the baking powder, baking soda, and salt until blended.
- In a large bowl with an electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended.
- Beat in the vanilla sugar. Add in oil, then buttermilk, until blended.
- On low speed, beat in the flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
- Bake 25 to 28 minutes until a wooden toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely.
- To make the creamsicle frosting, beat the cream cheese, vanilla, orange extract, and orange zest in a medium bowl with a mixer on low speed to blend.
- Add confectioners’ sugar, a little at a time, and beat until fluffy.
- Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.
TIP – If you would like to be able to pipe your frosting, you can make it thicker by adding a small amount more of confectioners’ sugar until desired consistency is reached. - You can pipe or spread the frosting on, whichever you prefer. Optionally garnish with an orange wedge and sprinkles.
Frequently Asked Questions & Expert Tips
You can make your frosting thicker by simply adding more confectioners’ sugar in small amounts until you reach your desired consistency. Only add extra in small amounts so you don’t end up with too thick of frosting!
Yes, absolutely. You can bake the cupcakes a day in advance and store them covered at room temperature. You can also prep the frosting ahead of time and store it in the refrigerator separately. Allow it to come to room temp before spreading on top of the cupcakes.
Yes, to freeze, bake and fully cool the cupcakes then transfer them to an air-tight container or ziptop bag. Freeze for up to 3 months. Allow them to thaw then top with frosting. You can also freeze the frosting separately in an air-tight container, though frosting with cream cheese can sometimes become grainy after thawing. So keep that in mind.
Because the frosting contains cream cheese, I would recommend storing them in the refrigerator where they will last for 3-4 days.
Sure, all cupcakes are amazing with a little filling added! A few of our readers have had success filling their cupcakes with a little extra surprise. Simply remove a small amount of cupcake from the center and fill with orange curd, vanilla cream, or your filling of choice!

Serving Suggestions
Orange creamsicle cupcakes scream summer potlucks and barbecues, but aren’t limited to a specific time of year! Serve them garnished with an orange wedge and nonpareil sprinkles or leave them as is and enjoy the fluffy creamsicle frosting in all its glory.
More Orange Dessert Recipes
- Orange Icebox Cake
- Orange Crinkle Cookies
- Mandarin Orange Jello Salad
- Whipped Jello Mandarin Orange Mousse
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Orange Creamsicle Cupcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Orange Cupcakes
- 2 ½ cups all-purpose flour 415g
- 1 cup granulated sugar 218g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 2 Tablespoons grated orange zest
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 1 cup vanilla sugar see notes below. 218g
- ¾ cup vegetable oil 162g
- 1 cup buttermilk 244g
Orange Creamsicle Frosting
- 8 ounces brick style cream cheese softened at room temperature. 226g
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 2 teaspoons grated orange zest
- 2 cups confectioners’ sugar aka powdered sugar. 252g
- Orange paste food color optional
Things You’ll Need
Before You Begin
- This recipe calls for vanilla sugar, which is simply granulated sugar infused with vanilla beans. You can typically find it in the baking aisle, but if not, you can also purchase vanilla sugar online. If needed, you can substitute the vanilla sugar at a 1:1 ratio with regular granulated sugar.
- To achieve that lovely creamsicle color in your frosting, you’ll need to use orange paste food coloring. Simply stick a toothpick into the food coloring, and what comes out is all you will need! You can omit the food paste coloring altogether if desired; it’s entirely just for aesthetics.
Instructions
To Make the Creamsicle Cupcakes
- Heat oven to 350 F. Line two 12-cavity cupcake pans with paper liners.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt until blended.2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl with an electric mixer, beat eggs, orange zest, vanilla, and orange extract until blended.3 large eggs, 2 Tablespoons grated orange zest, 2 teaspoons vanilla extract, 1 teaspoon orange extract
- Beat in the vanilla sugar. Add in oil, then buttermilk, until blended.1 cup vanilla sugar, 3/4 cup vegetable oil, 1 cup buttermilk
- On low speed, beat in the flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.
- Bake 25 to 28 minutes until a wooden toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely.
To Make the Creamsicle Frosting
- Beat the cream cheese, vanilla, orange extract, and orange zest in a medium bowl with a mixer on low speed to blend.8 ounces brick style cream cheese, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract, 2 teaspoons grated orange zest
- Add confectioners’ sugar, a little at a time, and beat until fluffy.2 cups confectioners’ sugar
- Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.Orange paste food color
- TIP – You can make the frosting thicker by adding a small amount more of confectioners sugar until desired consistency is reached.
Expert Tips & FAQs
- Because the frosting contains cream cheese, I would recommend storing them in the refrigerator where they will last for 3-4 days.
- Freezing – bake and fully cool the cupcakes then transfer them to an air-tight container or ziptop bag. Freeze for up to 3 months. Allow them to thaw then top with frosting. You can also freeze the frosting separately in an air-tight container, though frosting with cream cheese can sometimes become grainy after thawing. So keep that in mind.
Nutrition
This recipe originally appeared here on Jan 6, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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Rosemary says
is vanilla sugar made with granulated or powdered sugar
lpease help me soon
Amanda says
Hi Rosemary :) Use granulated sugar.
Michelle says
I just wanted to say great recipe! I made these for bake sale recently and people really enjoyed them. I didn’t have quite enough zest so I added a bit more extract but it still turned out great I thought. I also filled my cupcakes with orange curd and decorated with candy orange slices. The frosting was spot on, exactly like a creamsicle. I agree with others though that I had to make double the recipe to ice my cupcakes. I also thought it was a little soft, even after chilling.Either way, excellent!
Amanda says
Hi Michelle! So glad everyone liked them! I may have to try the frosting again and see what’s up.
Jean says
After a morning coffee discussion about creamsicles, I sent a bunch of creamsicle cupcake recipes to a member of our group and she took the one off the top (yours). She made them for her son for his birthday and brought us the excess–what a delicious morning coffee treat. I am going to try this into cakeballs for our Relay for Life fundraiser. Thank you.
Amanda says
Ohhhh cakeballs would be marvelous with this recipe! Yum!
Tiffani says
Do you think that these cupcakes would be good with a filling? I really want to try this recipe but I also want to make a filled cupcake.
Amanda Formaro says
Sure! Everything’s better with filling heehee
Rose says
Tiffani, did you try with a filling? I was looking for a recipe similar to a cupcake made at one of our local cupcake shops. It was an orange cupcake with orange cream cheese frosting, but it also had a bit of vanilla filling. I think I will try that for these cupcakes sometime.
My daughter loved this recipe. She thought it was actually better than my favorite cupcake shop orange cupcake. I personally think that the frosting recipe needs to yield more, so I will likely double the frosting recipe next time.
azmommyto3 says
I made these today with my daughters and they were very yummy! I do feel like they are kind of heavy though, so go easy on eating them :) :)
Amanda Formaro says
Glad you enjoyed them!
Michelle says
These cupcakes are SO delicious!! I made them and blogged about them here: http://littlethingsxoxo.blogspot.com/2011/06/orange-creamsicle-cupcakes.html
I will probably make them again before the summer is over!
keepsmeoutofmischief says
They look great! Loving your idea of using a toothpick to get just the right amount of colouring.
Modern Day Crafts says
Hi Amanda! Thanks for sharing this wonderful recipe!! I had to try them this weekend for a "sophisticated" birthday treat. I added fresh raspberry buttercream frosting to give it even more of a summery taste!!! IT WAS so DELICIOUS I had to stop by and say thanks… check out some pics on my blog. :)
Nutmeg Nanny says
These look amazing! Orange creamsicle is the best flavor ever!
Ingrid says
Ooooh, this is the second blog tonight I've been to that had a version of creamsicles in cupcake form. It's a sign! A good one to because I've had a serious hankering for orange lately.
~ingrid
Nic :) says
Seriously they look so scrummy!
thanks for sharing, will be trying these very soon as I have a meet up with some friends next month – and i have been instructed to bring cupcakes!
these are a perfect idea! Thanks! x
Anonymous says
I was on Stumble and it brought this receipe up. I've made three batches in two weeks and have been asked for the receipe several times. Wow – these are so incredibly yummy. Thank you so much!
Deeba PAB says
How absolutely yum these look Amanda…and the brick of cheese in the topping…nom nom nom! I WANT!!
Madigan at madiganmade says
Love orange creamsicle anything! These sound awesome & I shared them on my Facebook page.
http://www.facebook.com/home.php?#!/pages/Madigan-Made/112546038809375