creamsicle cupcakes

This morning, I got a text from my friend Tessa,
“2 hour delayyy! Woot woot!”

At first I thought, “thank god! no school!”

Then I realized that I had already gotten out of bed.
Then I realized that I was going to wear heels, but couldn’t now, so I had to re-do my entire outfit to match my snow boots.
Then I realized that I would need more than a long-sleeve t-shirt for track, so I had to repack my entire gym bag.
Then I realized that my schedule would be different due to the delay. So I had to repack my entire backpack.
Then I realized that I was late.

Moments like these remind me why I can’t wait for spring, when I can trade my clunky snow boots for strappy sandals,  my long-sleeve t-shirts with breezy tank tops, and my scalding hot coffee with Orange Creamsicles.  

Starting in March, the ice cream truck starts pulling up to my school.  They have Sno-Cones, Popsicles, and ice cream.  However, as a creature of habit, I always get the Orange Creamsicle.

Creamsicles are my mom’s favorite too, (like mother, like daughter) — and I couldn’t imagine ordering anything else at the ice cream truck.  I don’t know why I love them so much.  The citrusy, fresh orange juice against the mellow, rich and creamy ice cream is to die for.

It’s the perfect balance between refreshing and rich.  It’s the perfect thing to eat on the field when I have a free period at the end of the day. (Shh… don’t tell the P.E. director that I eat ice cream on the field…)

So although spring seems really far away, and you probably can’t even think about holding and ice cream cone right now,  try bringing a bit of sunshine into your kitchen with these creamsicle cupcakes! It’ll knock a bit of the dreary winter chill out of you, and give you something to do during your two hour delay from work or school.

With love,

There seems to be a pattern here — recreating my favorite ice cream flavors in the form of cupcakes (I made these banana split cupcakes last week)

1 white cake mix
1 3-ounce package orange Jell-O, less 2 teaspoons to reserve for the frosting
3/4 cup water
1/3 cup orange juice
1/3 cup oil
3 eggs
1 tablespoon orange zest.
1 8-ounce package cream cheese; softened
1/2 cup butter; softened
5-6 cups powdered sugar
2 teaspoons orange Jell-O
1 teaspoon vanilla extract
orange candies (for garnish)
Preheat oven to 350. Line 2 muffin tins with paper liners.
In a large bowl, combine the cake mix, orange jello, water, orange juice, oil, eggs and zest. Beat with a mixer on low speed for about 2 minutes.
Divide batter evenly among muffin wells with an ice cream scoop (I filled mine about 2/3 full). Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
For frosting, combine the softened cream cheese and butter and beat until smooth. Add the vanilla and blend.  Gradually add the powdered sugar until you get you desired consistency for piping. Set aside about 1/3 of the frosting mixture for the white part of the frosting.  Add the 2 teaspoons of orange jello to the remaining 2/3 of the frosting and beat well to combine.
Set up your piping bag with a large round tip.  Fill it with the orange frosting.  Pipe the orange frosting onto each cupcake, beginning along the outside edge and spiraling in toward the center.
Set up a separate piping bag with a star-shaped tip and fill with the white frosting.  Pipe on the center of each cupcake.
Garnish the top of each cupcake with an orange candy.

Adapted from

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22 thoughts on “creamsicle cupcakes

  1. Christina

    So gorgeous! Hit with another dusting of snow and cold yesterday and today – these look perfect for curing the winter blues. Thank you for sharing!

  2. Lokness @ The Missing Lokness

    Stunning! Your cupcakes look sooo good!!! I like the idea of having two different layers of frosting. Beautiful!

    1. Cannella Vita

      Thanks! I got the idea of "double layered" frosting from my banana split cupcakes — I feel as though it makes them look so much more luxurious (plus who can argue with MORE frosting?!)

  3. Nicole

    Ooh, this looks great! Your pics of your banana spilt and creamsicle cupcakes prove your ridiculously awesome cupcake decorating skills. Tutorial, please?! I suck at decorating cupcakes. Made carrot cake cupcakes last night for a potluck. Dolloped cream cheese frosting on them and rolled them in toasted coconut chips to cover the lumpiness. Bleh.

    1. Cannella Vita

      Thank you so much! I would love to do a tutorial! In fact, I have been contemplating doing a Youtube video — woud y'all be interested in that?

  4. Rene

    I love the idea of this great recipe. I am not sure I understand about the jello…the 2 teaspoons we reserve are to be put in dry, correct. Thanks so much for sharing this.

  5. Jessica

    These were amazing! And although I love frosting I actually had too much! This recipe is a keeper for sure! 🙂

  6. Anonymous

    I made these for a bake sale at work and they were awsome. They sold out faster than anything else! Now people won't leave me alone about doing more baking. Thanks for the great receipes.

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