My husband loves Orange Creamsicle everything. As soon as I came across this recipe, I knew I had to try it. It was a huge hit all around. I usually don’t like orange flavored desserts (even though I love fresh oranges); however, these cupcakes hit the spot.
They were super quick & easy with only five simple ingredients + the whipped cream!
Since I’m only baking for 2.5 people, I usually cut down my recipes to make a much smaller yield so that we don’t overeat on sweets or end up having to toss leftovers. BUT…at the bottom of this post I’ve included a 4x quantity recipe that yields 24 cupcakes for larger occasions.
Orange Creamsicle Cupcakes Recipe
Prep: 5 mins
Cook: 12 – 16 mins
Total: ~20 mins
Yield: 6 cupcakes or 12 mini cupcakes
- 1/2 cup white cake mix
- 1 egg white
- 1 tablespoon vegetable oil
- 1/4 cup Orange Crush soda
- 4 teaspoons Orange Jello mix
- Canned whip cream
- Preheat oven to 350 degrees and drop cupcake liners into your pan.
- In a large bowl, combine cake mix, egg white, vegetable oil, jellow mix, and orange crush soda. Stir until just combined.
- Fill cupcake liners 3/4 full and bake until a toothpick inserted into center comes out just barely clean. I prefer my cupcakes on the extra moist side (shorter bake time).
For my oven, I’ve listed the times below, but different ovens & rack locations may vary:
– Cupcakes: 16 mins (top rack)
– Mini cupcakes: 12 mins (top rack)
- Let cupcakes cool completely. Pipe the whipped cream on top & serve immediately.
My Recipe Notes:
Smaller Batch Tips
For weekday desserts, I cut recipes down to much smaller batches so it is just enough. When my three year old sees desserts sitting on the counter, he just can’t help himself to beg for more. I’m pretty strict about limiting sugar with my kids, so it’s easier to not have an excess of desserts around (over constantly telling him “no”).
Whenever I’m cutting down recipes that call for pre-packaged items (cake mix, jello mix, etc), I tightly roll up the remainder, clip it tight, seal it in a ziplock box, and throw it back in the original box. That way when I open my baking cabinets, they are just waiting for me to make a few cupcakes again. For me, the ingredients have stayed fresh. This allows me to only make a few cupcakes at a time, but also cut down on waste.
Stabilized Whipped Cream Recipe
When I’m making these as a quick treat or weekday dinner dessert, I just top these cupcakes with Reddi-wip. However, if you are looking to make these with a stabilized whipped cream, this is my go-to recipe for that! You have about a 1 – 2 hour window to leave this out on your dessert (depending on the room temp) .
For my son’s 2nd birthday, I baked a rainbow layer cake. I wanted a simple, light whipped cream frosting instead of something too heavy or sweet. It was over 100 degrees in the August heat, and I was so worried it would last even long enough to sing & blow out the candles.
I used this exact stabilized whipped cream recipe & followed her “how-to” video on how to add the gelatin to stabilize…it tasted amazing! It lasted without melting as we cut and gobbled up the cake.
Larger Recipe Batch: 24 cupcakes
If you’d like to make a large batch of these (24 cupcakes), the full size recipe is below:
- 1 box white cake mix
- 3 egg whites
- 1/4 cup vegetable oil
- 1 cup Orange Crush soda
- 5 tablespoons Orange Jello mix
- Canned whip cream