creamsicle cupcakes

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~ creamsicle cupcakes ~

I was going to save this recipe for tomorrow’s “Teatime Tuesday” post, but I got so excited after trying these I just had to share today! I created this cupcake recipe using my Strawberry Bread recipe as inspiration. These are incredibly moist and very yummy. Cream cheese is my “secret” ingredient for perfect cupcakes and quick breads. Try it and see for yourself!

preheat oven to 350 degrees F

1/2 cup butter, softened (not melted)

1 cup sugar

8 oz. cream cheese, softened

2 large eggs

6 Tablespoons fresh orange juice

zest of one orange (divided)

2 Tablespoons white vinegar

1 teaspoon pure vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped orange

1 cup white chocolate chips or chunks

Place cupcake liners in 18 cupcake pan cups. Mix butter, sugar, cream cheese, orange juice,  3/4 of the orange zest,  white vinegar and vanilla until smooth. In a separate bowl, combine the flour, baking powder, baking soda and salt until evenly incorporated. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Gently fold in the orange pieces and white chocolate. Spoon into the cupcake liners. Bake for 35-40 minutes or until a toothpick comes clean. Be careful not to over bake. Cool completely and frost with classic buttercream frosting. Garnish with a little orange zest.

~ classic buttercream frosting ~

This is my favorite recipe for buttercream frosting. I like to add a little flavoring extract to this creamy, fluffy frosting according to what it will be going on. This time I flavored it with a little vanilla extract and a little orange extract. Perfect for creamsicle cupcakes!

1/2 cup real butter, softened (not melted)

2 cups powdered sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon orange extract

2 Tablespoons heavy whipping cream

Comine all using a tabletop mixer or hand held electric mixer. Mix until light and fluffy.



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  12 comments for “creamsicle cupcakes

  1. February 27, 2012 at 5:33 pm

    Oh yummy … I love creamsicles … and I haven’t tried cream cheese in a cupcake before, only for the frosting. Great idea! Gotta try that 🙂

    • Melissa
      February 27, 2012 at 5:36 pm

      It’s gonna’ change your life 🙂 hee hee. xoxo

  2. Bonnie Snyder
    March 13, 2012 at 9:31 am

    You have eggs and 6 tb of orange juice but you don’t say when to put it in. Also no oven temp. So I used 350 and they where done in 30 min. They are really good.

    • Melissa
      March 13, 2012 at 9:35 am

      Oh my goodness! Thanks for pointing this out to me…I’m going in to make the corrections ASAP! So pleased they turned out, and that you like them 🙂

  3. Emily
    January 28, 2014 at 7:37 pm

    I’m curious about the addition of vinegar. Does it help the flavor?

    • Melissa
      January 28, 2014 at 10:01 pm

      Hi Emily, the vinegar helps the acidity and flavor balance in the cupcake. Enjoy, ~M

      • Emily
        January 30, 2014 at 7:48 pm

        I see. So you don’t taste it in the cakes?

        • Melissa
          February 2, 2014 at 9:17 am

          Not at all, Emily 🙂 enjoy!

  4. January 29, 2014 at 12:19 pm

    Chris…I’ve ALWAYS loved ‘dreamsicles’ too! And, these cupcakes sound wonderful. Love the ingredients and would make myself sick on eating them…great flavors and idea!!

    • Melissa
      February 2, 2014 at 9:16 am

      Thanks, Ally! XO 🙂

  5. Val
    March 9, 2015 at 4:10 am

    Is that all-purpose or self-rising flour? Thank you.

  6. Melissa
    March 9, 2015 at 8:29 am

    Hi Val,
    Usually when a recipe just says “flour” it means all-purpose 🙂 I used all-purpose for these cupcakes. Hope you enjoy! Thanks for visiting, ~Melissa

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