Creamsicle Cupcakes are the perfect recreation of a childhood favorite!
The classic Creamsicle Ice Cream Pop is here ~ in cupcake form!
This recipe for orange velvet cake will fast become your new go-to cake recipe but it gets better once we stuff them with vanilla panna cotta!
Iced in vanilla buttercream and topped with luscious fresh juicy oranges!
It is way easier than you think and you are going to LOVE these I promise!!
This is a building on recipes project, so with any task of that nature we have to get some base recipes prepared in advance so be sure to get your Buttercream Recipe done ahead of time, and I actually baked these cupcakes 1 week ahead! yep, with my tricks for freezing cakes, you can get so much more done!
The panna cotta has to be done only once the cupcakes are baked and fully cooled since the gelatin will set pretty fast if you are not ready to go when it is!
Check out the video below I try to make it step by step EASY for you to follow along and blast out these Creamsicle Cupcakes for yourself in no time!
- ½ Recipe Buttercream
- 5-6 large oranges for the garnish *optional
- For the Cake:
- Unsalted Butter 8 Tablespoons (112g)
- Granulated Sugar 1 cup (200g)
- Eggs large 2 (100g)
- Buttermilk 3 Tablespoons (45ml)
- Fresh Squeezed Orange Juice ¼ cup + 2 tablespoons (90ml)
- Orange Zest 1
- Vanilla Extract 1 teaspoon (5ml)
- Orange Blossom Water1 teaspoon (5ml) *optional
- Salt ¼ teaspoon
- All Purpose Flour ¾ cup (94g)
- Cake Flour ¾ cup (90g)
- Baking Powder 1½ teaspoons (7g)
- Orange Gel Paste Color 10 drops *optional
- In a mixing bowl (with the paddle attachment on your stand mixer, or with a hand beater) cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
- Sift both flours with the baking powder.
- Combine the orange blossom water, vanilla extract, orange zest and orange juice together and mix well
- Add the eggs one at a time to the creaming butter mixture and scrape the bottom and sides of the bowl after each addition
- Add ⅓ of the flour mixture to the creaming butter/sugar and mix until just combined.
- Slowly add the half of the entire amount of the juice mixture while mixing on low- medium speed.
- Add another ⅓ of the flour, mix just until combined
- Then add the remaining juice mixture while mixing on low speed
- Add the last of the flour and mix to combine
- Add the buttermilk while mixing on medium speed until combined
- Add the gel paste color and mix well
- Portion batter evenly into 12 cupcake cavities -filling each about ⅔ each
- Bake in preheated 350° F oven for approximately 20 minutes or until they are done they will be springy to the touch when pressed gently in the center
- Cool completely then prepare the panna cotta recipe listed below
You can use 1 vanilla bean pod in place of extract if you prefer, you will simply steep it with the heavy cream
- Heavy Cream ¼ Cup (60ml)
- Granulated Sugar 2 Tablespoons (28g)
- Gold Gelatin Sheets 1
- Buttermilk ¼ cup (60ml)
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
- Bloom the gelatin sheets in cold water for 5 minutes to soften
- Combine the heavy cream & sugar in a sauce pot and heat to dissolve the sugar, it is not necessary to boil but you can bring it to about 180°F
- Squeeze the excess water from the gelatin and the add it to the hot cream, whisk to dissolve
- Add the cold buttermilk and the salt, stir well.
- Hollow out the cupcakes as shown in the video and pour the cooled panna cotta into each cavity.
- Refrigerate until set (at least 2 hours or overnight covered with plastic wrap)
- Ice the cupcakes as shown in the video with buttercream using the #826 Ateco Tip and then decorate with fresh orange segments in the form of a rose.
- *I used ganache on some of the cupcakes to resemble my favorite flower the black eyed susan, this is optional but if you decide to do it I used the#2 Ateco Tip found in the Gretchen's Bakery Essentials cake Decorating Kit