Orange Creamsicle Cupcake Recipe

This Orange Creamsicle Cupcake recipe is a fresh burst of summer flavor even on the grayest day. Harry & David Cushman's HoneyBells pack a bright, citrus-y punch in these cupcakes. Kellie from The Suburban Soapbox baked up a little bite of sunshine and topped it with a light, fluffy cream cheese frosting.

One of my favorite deliveries during the winter months is a big box of Cushman's HoneyBells. They're juicy, sweet and tangy making these Orange Creamsicle Cupcakes a delicious way to brighten up the winter months.

To start, I simply add fresh HoneyBell juice and zest to the cake batter along with a bit of vanilla. Together, the flavors are reminiscent of the Orange Creamsicle popsicles we all know and love. To balance the sweetness just a bit more, I whipped up a light and fluffy cream cheese frosting with a hint of vanilla.

This cupcake recipe couldn't be easier to make and is a fantastic addition to every occasion — from your holiday dessert table to your favorite game day spread.

Orange Creamsicle Cupcake

• 1/2 cup butter ( at room temperature)
• 1 cup granulated sugar
• 2 large eggs ( at room temperature)
• 1/2 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup Cushman's HoneyBell juice (fresh squeezed )
• 1 tablespoons orange zest
• 16 tablespoons unsalted butter (room temperature)
• 16 ounces cream cheese (room temperature)
• 2 pounds confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
3. In a small bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, whisk together the sour cream, orange juice and zest.
4. Gradually add half the dry ingredients and half the sour cream mixture, to the butter/sugar mixture on low-speed of a stand mixer. Add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mixed together. Do not over beat.
5. Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
6. Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
7. Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
8. Transfer the frosting to a piping bag and frost the cupcakes, as desired.