Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes are moist and fluffy
and loaded up with orange and vanilla!

I’m obsessed with my orange sponge cake recipe because it is so easy to make!

The intense orange flavor is from whole oranges in the batter!

Baked into the most perfect cupcakes and then stuffed with orange marmalade and orange vanilla buttercream

Classic swirl topped cupcake icing in orange and white!

Crunchy orange cake crumbs for the finishing touch because I had some orange cake leftover from a recent cake project
But you can always sacrifice one cupcake if you wanted to get that crunchy garnish!

Not sponsored by any product or company below

Notes For Success:

As I mentioned this is a “food processor cake” method and I am using a 14 cup capacity food processor which is more than enough to blend this recipe. However if you do not have a food processor you can puree the oranges in a blender and then mix the rest of the recipe all together by hand.

Small oranges like clementines work the best for this recipe since the skin is very thin.. If using another orange that has a thicker skin I would recommend to cut away a portion of that white pith from the inside which is what gives oranges their bitter taste
The total volume measure of pureed orange with the skin on is a scant ½ cup

This batter bakes perfectly into cake layers too! The recipe listed below will make 3-6″ cake layers

WATCH  HOW TO MAKE THESE CUPCAKES

Orange Creamsicle Cupcakes

Be sure to read the Notes for Success section above the recipe!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12

Ingredients

  

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For the Orange Cake Batter

• ¾ cup Plant Milk 188ml
• 5 ounces small clementine oranges (3-4) 140g
• 1 teaspoon Vanilla Extract 5ml
• 1¾ cups All Purpose Flour 220g
• 1½ teaspoons Egg Replacer
• ¾ cup Granulated Sugar 150g
• 3 teaspoons Baking Powder
• ½ teaspoon Salt
• 9 Tbs Vegetable Oil 135ml

For the Buttercream Icing:

• 1½ cups Vegan Butter 336g
• 3 cups Confectioners Sugar 360g
• 1 teaspoon Orange Extract *optional
• 1 teaspoon Butter Extract *optional
• ¼ teaspoon Salt ¼ teaspoon *optional
• 2 teaspoons Orange Zest
• Orange Color *optional
• ½ cup Orange Marmalade

Instructions

 

• Preheat the oven to 350°F & line your cupcake molds with paper liners
• First wash the skins of the oranges very well with warm water & pull of the hard stem of the orange (if there are any) then check the oranges inside for seeds by slicing them in half to remove seeds if there are any.
• The skins stay on the orange, so leave that intact.
• Place all of the cake ingredients including the oranges into a food processor & process until smooth batter
• Scoop the batter into the paper lined cupcake tins & bake in a preheated oven at 350°F for about 20minutes or when a toothpick inserted into the center comes out clean.
• Next prepare the orange buttercream icing Whip the vegan butter with an electric mixer using the paddle attachment until light & fluffy on medium to high speed for about 3 minutes.
• Turn the mixer speed down to low & add the sifted confectioners sugar
• Mix on low speed until all is incorporated , then scrape the bottom & sides of the bowl & add the salt, orange zest & the extracts. Mix on high speed for another 3 minutes.
• Divide the icing into 2 parts & color one part orange
• Once the cupcakes are cooled hollow out the centers & put about ½ Tablespoon of orange marmalade into each one then fill with some of the orange buttercream
• Watch the YouTube video tutorial for how to fill your pastry bag to make the swirl effect & pipe the remaining buttercream on each cupcake

Video

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Room temperature for up to 3 days, for longer storage refrigerate for up to 1 week

Tried this recipe?Let us know how it was!