Orange Creamsicle Cupcakes with Orange Liqueur

First off, let me say, “Oh my goodness!” These came out incredibly delicious. So delicately sweet with the flavors of orange and vanilla. Gets me in the mood for summer, waiting for the ice cream truck to drive by and get one of my favorite treats, an Orange Creamsicle.

My version I’m posting is a grown-up recipe. I spiked the cake with some Triple Sec. But really, it’s not overpowering. Of course, you can leave it out and it won’t affect the recipe at all. I just tossed in about a tablespoon at the end. Everything else stayed the same.

So, here you have it. Orange Creamsicle TiniCaketail.

Vanilla Cupcake with Orange Zest and Orange Liqueur

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cups sugar
  • 3 large eggs
  • Zest of one medium orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4  cup milk
  • 1 to 2 Tbsp orange flavored liqueur. Such as Triple Sec or Curaçao (optional)

Preheat oven to 350° F (177 C). Line 12 muffin cups with paper liners.

In the bowl of electric mixer, beat together the butter and sugar until light and fluffy.

Add eggs, one at a time, blending well after each addition. Beat in the vanilla and the orange zest. Also add the orange liqueur at this time if using.

In a separate bowl, whisk together the flour, baking powder and salt.

With the mixer on low-speed, alternately add the milk and the flour in three additions. Start with the milk and end with the flour. So milk, flour, milk, flour, milk, flour. Scrape down the sides of bowl as needed.

Evenly fill each muffin cup with batter. I use an ice-cream scoop filled to the top. Works like a charm.

Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove and place on wire rack to cool.

In the meantime, prepare the frosting.

Creamsicle Icing

  • 4 ounces cream cheese, room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 tsp orange extract
  • 3/4 tsp vanilla
  • 2 Tbsp unsalted butter, room temperature
  • 1/3 cup heavy cream
  • food coloring, red and yellow
  • Nonpareils

In the bowl of a mixer, using paddle attachment (if you have one, if not use what you have), combine cream cheese, butter, powdered sugar, and both extracts. Beat on medium-high speed for about 2 minutes.

Transfer to a small bowl and set aside. Wash bowl.

In the cleaned bowl, add the heavy cream. Use a whisk attachment for this step. Whisk, starting on low, for about 30 seconds or until little bubbles begin to form.

Increase speed to medium, beat an additional 30 seconds until the beater leaves a trail.

Increase speed to high, until stiff peaks form. Do not over beat, unless you want butter.

Add the cream cheese mixture to the bowl and beat until combined and light and fluffy.

Add 2 parts red food color and 3 parts yellow to make orange. Stir thoroughly to combine. (This part is optional. It only makes it orange)

Fill a decorating bag fitting with a tip and swirl cupcakes to create an ice cream look.

Sprinkle with white nonpareils, if desired. Or just decorate as you wish. A candy orange wedge would be cute. Even a white chocolate “popsicle stick” would be really fun. Maybe I’ll attempt that another time. : )


Tasted good.



Filed under Fruit, TiniCaketails: Liquor-Infused Cupcakes, Vanilla

6 responses to “Orange Creamsicle Cupcakes with Orange Liqueur

  1. Pingback: Tweets that mention Orange Creamsicle Cupcakes with Orange Liqueur | TiniCakes --

  2. Very nice website/blog Mary Ann!

    Making me hungry 🙂

    – Toe Knee

  3. Pingback: Orange Creamsicle Cupcakes with Orange Liqueur

  4. Catherine

    recipe says “1/4 milk” – I’m guessing that means 1/4 cup? This recipe sounds yummy, I am going to try it with Grand Marnier!

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