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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe originally appeared here on Jan 6, 2011 and has since been updated with new photos and expert tips.
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maleahbliss says
Yum! Those sound so good! <3 I'd love for you to link up to my new linky party, Tute {Yourself} Tuesday!
LittleEme.blogspot.com
Krafty Kat says
MMMM..I love creamsicles!
alissa says
These look delicious and are so pretty too! Thanks for linking up with Tasty Tuesdays.
Alissa
HoosierHomemade says
Love Creamsicles!And your cupcakes are beautiful!
I'd love for you to join us on Cupcake Tuesday!
~Liz
Julie says
Oh I love orange creamsicle! Thanks for sharing.
The Farm Girl
thefarmgirlrecipes.blogspot.com
Avanika [YumsiliciousBakes] says
These look amazing!! It's awesome that you actually went to all those efforts to find the source!
MaryBeth says
Oh how I wish I had some of these…they look amazing.
Leslie says
You are the recipe hunter!!!! Yummy cupcakes
marla says
This is such a fun idea for cupcakes – love creamsicles & even better all baked up :) xo
Mags @ the Other Side of 50 says
I also adore orange creamsicles. Great recipe…can't wait to try it!
briarrose says
Fabulous cupcake flavor! I adore orange creamsicles. It's just one of those nostalgia foods for me. ;)
Anonymous says
These will be a big hit and I plan on taking them to my church for our monthly dinner. I also make Orange Creamsicle Fudge…out of this world. Thanks for the recipe.
Martha from Illinois
Maria says
Love these! Such a fun cupcake!
Barb, sfo says
Those look delicious! I think I've found my husband's birthday cake for this year. He loves creamsicles! Thanks for the recipe, and for backtracking to the original source :)
Tami says
They look amazing, Amanda! I'm sure everyone here would love these. Creamsicles are a family fav here in this house!
Rene says
Orange/Creme is one of my favorite flavor combinations! I believe the flavor combination is also called a 50/50 :).
Jennifurla says
They sounds lovely, and would be a great flavor to have at a party.
Katrina says
Mmm, they look good! I'd want one with the chocolate sprinkles! Even more unbelievable would be to hear MY husband say, "Man, these are good", since he doesn't like cake or frosting. (I know, I married a crazy one!)
Lana @ Never Enough Thyme says
Oh, man, I love those orange creamsicles! I could eat a half a box of them without even slowing down. So, if these cupcakes are anywhere near the same flavors as the creamsicles they're going to be a huge winner in this house!
Frieda says
Kudos to you for finding the original recipe and giving credit! Thanks for sharing the recipe ~