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Orange Creamsicle Cupcakes

Author Jelli Bean Journals



  • 1/2 cup 1 stick butter, softened
  • 1 cup sugar
  • 1 tablespoon finely grated orange zest
  • 2 eggs
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1 ounce orange gelatin may use sugar-free
  • 1/4 cup water
  • 1 cup sugar
  • 2 egg whites



  • Preheat oven to 350F. Cream butter, sugar, and orange zest until light and fluffy, about 5 minutes. Scrape down the bowl at least once. Beat in eggs, one at a time.
  • Combine cream, o.j., and vanilla extract in a bowl. In another bowl combine flour, baking soda, powder, and salt.
  • With mixer on low pour in one third of the cream mixture and then one third of the flour. Repeat twice, ending with flour. Beat until combined and fill cupcake tins halfway with batter.
  • Slide into the oven and bake 22-25 minutes or until a tester inserted removes clean. Remove to cooling racks to cool completely before frosting.


  • Combine water and gelatin in a small saucepan over low heat. Stirring constantly, dissolve gelatin.
  • Add remaining ingredients and whisk continuously until sugar is dissolved.
  • Pour into mixer and whip until stiff peaks form, about 5 minutes.
  • Fill piping bag and pipe onto cupcakes quickly before the frosting becomes a big fluffy marshmallow-in-a-bag. Enjoy!


Adapted from Martha Stewart