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Home » Desserts and Sweets » Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes

Last Updated on February 15, 2021. Originally Posted on February 15, 2021 By Laura Franco / 3 Comments

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Soft, light, fluffy orange creamsicle cupcakes are made with orange soda pop and topped with creamy marshmallow frosting. via @krazykitchenmomSoft, light, fluffy orange creamsicle cupcakes are made with orange soda pop and topped with creamy marshmallow frosting. via @krazykitchenmomSoft, light, fluffy orange creamsicle cupcakes are made with orange soda pop and topped with creamy marshmallow frosting. via @krazykitchenmom
Orange Creamsicle Cupcakes

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

Orange cupcakes with a slice of candy and a straw on top

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 like homemade.

Cupcake Ingredients

creamsicle 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. Using a stand or hand mixer, combine cake mix, orange soda, egg whites, and melted butter.
  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.
Four photos showing how to make creamsicle cupcakes

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.
two photos showing how to make marshmallow frosting

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 type of 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.
orange cupcakes

Krazy Kitchen Mom Tips

  • Getting marshmallow fluff out of the jar can be a messy and sticky job. To make it easier and cleaner get all of the fluff out of 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 highly 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 them.
  • 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.
woman's hand holding a wrapped cupcake

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)
Orange cupcakes with a slice of candy and a straw on top

Orange Creamsicle Cupcakes

Soft, light, fluffy orange creamsicle cupcakes are made with orange soda pop and topped with creamy marshmallow frosting.
Print Pin Rate
Course: Dessert
Cuisine: America, American
Keyword: box cake mix, dessert, easy dessert, home baker, weekend baking
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cupcakes
Author: Laura Franco

Ingredients 

Cupcakes

  • 1 box white cake mix
  • 3/4 cup orange-flavored soda
  • 1/4 cup milk
  • 4 egg whites
  • ¼ cup melted butter

Marshmallow Frosting

  • 2 sticks (1 cup) butter at room temperature
  • 1 7 oz. jar marshmallow fluff
  • 2-1/2 cups powdered sugar
  • 1/4 cup orange-flavored soda
  • orange food coloring

Instructions

Cupcakes

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

Frosting

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

Notes

Krazy Kitchen Mom Tips:
  • Getting marshmallow fluff out of the jar can be a messy and sticky job. It makes it easier and cleaner to get all of the fluff out of 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 highly 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 them.
  • 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.

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

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3 Comments
Last Updated: February 15, 2021

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Reader Interactions

Comments

  1. Mya says

    March 22, 2021 at 6:16 pm

    Can this recipe be used as a double layer 8 inch cake?

    Reply
    • Laura Franco says

      March 22, 2021 at 6:23 pm

      Absolutely! I would use some of the frostings between the layers.

      Reply

Trackbacks

  1. Marshmallow Buttercream Frosting | Krazy Kitchen Mom says:
    October 22, 2018 at 7:00 am

    […]  Pumpkin Spice Bars                           Orange Creamsicle Cupcake                 Candy Corn […]

    Reply

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