A childhood classic, the Creamsicle is one of those desserts that bring me back to summers on Nantucket, and building sand castles from Surfside Beach to Pocomo Point. Most of us have tried the classic ice cream treat, at least once, and I think it’s safe to say the bright orange color; creamy ice cream and sweet orange flavor bring us right back to our childhood.
Since it is still a little cold out, especially for those of you up north, this version of the childhood classic can be enjoyed all year round. I took the same delicious flavoring of the frozen dessert, and made a cupcake, which is bursting with orange and cream. I guarantee this dessert will take you back to summer time as a child, so if there’s still snow on the ground where you live… make these this week and close your eyes, summer will be right around the corner.
For the cake
1 box white cake mix (I know I rarely do this… but trust me these are good)
1 3oz box Orange JELL-O gelatin
1/4 c orange juice
1 tsp orange extract
- Preheat oven to 350 degrees and line about 18 muffin pans with cupcake liners.
- In a large bowl, prepare the white cake mix as package directs, but substitute 1/4 cup orange juice for1/4c water then add remaining water, add gelatin and orange extract and mix on medium speed until combined, about two minutes.
- Fill cupcake liners with batter.
- Bake for 18 – 20 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool completely.
- Once cupcakes are cooled, hallow out the center of the cake with either a cupcake corer if you have one, or a butter knife and fill the centers with White Cream Cheese Frosting. Once cupcakes are filled, frost cupcakes with Orange Butter Cream Frosting.
Below are the two different frosting recipes.
For the White Cream Cheese Frosting
2 oz butter, softened
2 oz cream cheese softened
1 cup powdered sugar
¼ teaspoon of vanilla extract
½ teaspoon of full fat milk
- In a large bowl mix together the butter and cream cheese on high with an electric mixer until well whipped. Add the vanilla extract and milk. Slowly add the cup of powdered sugar and whip on slow until the frosting is at the desired consistency.
Orange Butter Cream Frosting
1 cup butter softened
7 cups powdered sugar
¼ cup orange juice
1 tsp fresh orange zest
Orange food coloring
- In a large bowl mix together the butter on high with an electric mixer until well whipped. Add the orange juice and orange zest. Mix to combine. Slowly add the powdered sugar one cup at a time and whip on slow until the frosting is at the desired consistency. Add orange food coloring if desired.