Orange Creamsicle Cupcakes

An orange cupcake on a plate, with a bite missing to reveal the orange curd filling.

5 from 8 votes

Orange Creamsicle Cupcakes

Orange Cupcakes are the dreamiest dessert! Fluffy orange cupcakes are filled with luscious orange curd and frosted in a silky orange cream cheese frosting. Each bite tastes just like an orange creamsicle, in the best way! Oranges, it's your time to shine in this unexpected & delightful dessert.

Prep Time3 40

Cook Time16

Course: Dessert

Cuisine: American

Keyword: Cupcakes, Orange Cupcakes

Servings: cupcakes

Author: Stephanie Simmons

Ingredients

For the Orange Curd

2 and 1/2 large oranges, zested
3/4 cup + 1 tbsp orange juice, freshly squeezed About 3 large oranges
2 tbsp lemon juice, freshly squeezed
2/3 cup granulated sugar 140 grams
2 large egg yolks, at room temperature
2 large whole eggs, at room temperature
pinch of salt
1/2 tsp vanilla extract
6 tbsp salted butter, at room temperature & cubed 85 grams

For the Cupcakes:

1 and 3/4 cups cake flour, spooned & leveled 193 grams
1 and 1/2 tsp baking powder
1/4 + 1/8 tsp baking soda
1/4 tsp salt
1/4 cup + 1 tbsp salted butter, at room temperature 71 grams
1/4 cup vegetable oil 54 mL
1 and 1/3 cups granulated sugar 280 grams
2 large oranges, zested
1 large egg, at room temperature
1 large egg white, at room temperature
1/3 cup + 1 tbsp full fat sour cream, at room temperature 90 grams
1/4 cup freshly squeezed orange juice
1/2 cup milk, at room temperature I used 2%

For the Orange Cream Cheese Frosting:

1 and 1/2 cups salted butter, at room temperature 340 grams
5 and 3/4 cups powdered sugar 644 grams
2 tbsp freshly squeezed orange juice
2 tsp orange zest
1 tbsp vanilla extract
8 ounces cream cheese, cubed (straight from the fridge) 226 grams

For Decorating

additional orange zest

Instructions

Make the Orange Curd: Make the orange curd according to my orange curd recipe found here. Let it cool completely, then refrigerate in an airtight container until ready to use. I like to make it a day ahead.
Prep: Preheat your oven to 350℉. Line 2 cupcake pans with cupcake liners. Add the granulated sugar for the cupcakes to a small bowl with the orange zest, and rub the orange zest into the sugar with clean hands, until the mixture resembles wet sand (just like in the orange curd!)
Make the Cupcakes: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter for about 30 seconds, until creamy. Add the vegetable oil and beat together for 1 minute. Add the orange zested sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Scrape the sides of the bowl throughout, to ensure everything is combined. Add the egg white & whole egg, and beat on medium high for 45 seconds. The mixture will be very fluffy. Add the sour cream and vanilla and mix on medium speed until just combined.
Add half of the dry ingredients with the mixer running on low speed. Add the milk and orange juice with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to gently fold in any stray bits of dry mixture. Don't over mix!
Bake: Dollop cupcake batter in to the lined pans, filling about 3/4 of the way full. Bake for 14-16 minutes. A toothpick inserted into the center will pull out moist crumbs. The cupcakes won't have domed up a ton. Let cupcakes cool in the pan on a wire rack, then after 5-10 minutes, use a butter knife to pop them out and continue allowing them to cool on a cooling rack.
Make Frosting: While the cupcakes cool, make the frosting. Beat the butter in a large mixing bowl until smooth and creamy. Gradually beat in the powdered sugar, using the orange juice to help it come together. (You can add a splash of milk too, as needed.) Beat in the orange zest and vanilla, then beat in the cream cheese last. (This helps prevent a weepy frosting.)
Fill & Frost Cupcakes: Once the cupcakes are completely cooled, use a cupcake corer or a teaspoon to remove the centers. Add 1-2 tsp of orange curd to each cupcake, then place the cored bit back on top. Fit a large piping bag with a Wilton 1A piping tip and fill with frosting. Hold the piping tip over the center of the cupcake, letting the tip touch the top of the cupcake and apply pressure, wiggling the piping bag slightly and moving upward as the mound of frosting begins to fill out. This is how I created the frosting look pictured.
Serve & Store: Top frosted cupcakes with a little bit of orange zest and enjoy! If the frosting is a bit soft, pop the cupcakes in the fridge for 10-30 minutes to stiffen it a bit before eating, if desired. Store frosted cupcakes in an airtight container in the fridge for 3-4 days.

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