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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.
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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.