This Orange Creamsicle Cupcake recipe is a fresh burst of summer flavor even on the grayest day. Harry & David Cushman’s HoneyBells pack a bright, citrus-y punch in these cupcakes. Kellie from The Suburban Soapbox baked up a little bite of sunshine and topped it with a light, fluffy cream cheese frosting.
One of my favorite deliveries during the winter months is a big box of Cushman’s HoneyBells. They’re juicy, sweet and tangy making these Orange Creamsicle Cupcakes a delicious way to brighten up the winter months.
To start, I simply add fresh HoneyBell juice and zest to the cake batter along with a bit of vanilla. Together, the flavors are reminiscent of the Orange Creamsicle popsicles we all know and love. To balance the sweetness just a bit more, I whipped up a light and fluffy cream cheese frosting with a hint of vanilla.
This cupcake recipe couldn’t be easier to make and is a fantastic addition to every occasion — from your holiday dessert table to your favorite game day spread.
Orange Creamsicle Cupcake Recipe
- ½ cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ½ tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ¼ cup fresh squeezed Cushman’s HoneyBell juice
- 1 tablespoons fresh Cushman’s HoneyBell zest
- 16 tablespoons unsalted butter (room temperature)
- 16 ounces cream cheese (room temperature)
- 2 pounds confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, whisk together the sour cream, orange juice and zest.
- Gradually add half the dry ingredients and half the sour cream mixture, to the butter/sugar mixture on low-speed of a stand mixer. Add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mixed together. Do not over beat.
- Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
- Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
- Transfer the frosting to a piping bag and frost the cupcakes, as desired.