Orange Creamsicle Cupcakes

Soft, light, fluffy orange creamsicle cupcakes are made with orange soda pop and topped with creamy marshmallow frosting.

Why We Love This Recipe

• This recipe brings back memories of my childhood. They taste like a summer afternoon with the creamy and sweet flavor of my favorite summertime frozen treat.
• They are light and fluffy and remind me of angel food cake.
• The cupcakes are made from a box mix with a few changes to the box ingredients. See below for how to make any box cake mix taste homemade.

Cupcake Ingredients

Marshmallow Frosting Ingredients

• Orange Food Coloring – Not pictured above

Let’s Make Orange Creamsicle Cupcakes

1. Preheat oven to 350°.
2. Melt the butter in the microwave.
3. Combine cake mix, orange soda, milk, egg whites, and melted butter using a stand or hand mixer.
4. Mix the batter on low speed for 30 seconds and then on medium for two minutes.
5. The cake batter will become fluffy and double in size.
6. Place cupcake liners in a muffin tin and fill them 3/4 of the way using an ice cream scoop.
7. Bake for 20-22 minutes.
8. Cool completely before frosting.

Let’s Make Marshmallow Frosting

1. Using a stand or hand mixer, beat butter on medium speed until it is smooth.
2. Add the full jar of marshmallow fluff and continue mixing.
3. Slowly add the orange soda.
4. Add powdered sugar 1/4 cup at a minute.
5. Beat at medium speed for 3-4 minutes.
6. If desired, add a few drops of orange food coloring.
7. Fold the frosting gently to get swirls of the orange color.
8. Place the frosting in a piping bag and pipe onto the cupcakes.

How to Make Any Cake Mix Taste Homemade

There’s nothing shameful about using a box cake mix; it’s simply all the ingredients you need in one box. By adding and substituting some simple ingredients, a boxed mix can taste just like homemade. This method works for any box cake mix.

1. Add one additional egg or egg white than listed on the box mix ingredients.
2. Substitute 2% or whole milk for the water.
3. Substitute melted butter for oil.
4. Mix and bake according to the box mix instructions.

Krazy Kitchen Mom Tips

• Getting marshmallow fluff out of the jar can be a messy and sticky job. To make it easier to remove all of the fluff from the jar, spray a small spatula with non-stick cooking spray. The fluff will come out of the jar easily with little extra clean-up needed.
• I used a Wilton brand #A1 tip to frost these cupcakes.
• I recommend keeping a small carton of egg whites in your refrigerator for baking. That way you don’t have to deal with leftover egg yolks or having to throw them away. 1/4 cup of the liquid egg white is equal to four eggs.
• Unfrosted cupcakes can be stored in an airtight container at room temperature for two days before frosting.
• Unfrosted cupcakes can also be frozen for three months.

How to Freeze Cupcakes

• Wrap each cupcake individually in plastic wrap.
• Place several wrapped cupcakes in a large zip-top bag and freeze for up to three months.
• Thaw them at room temperature on the counter.
• Be sure they are fully thawed before frosting.

More Sweet KKM Recipes

• Breakfast Banana Split
• Mixed Berry Muffins
• No-Bake Chocolate Hazelnut Mousse
• Hot Chocolate Cupcakes
• Cherry Cheesecake Brownies (from a box mix)

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom