Orange Crush Cupcakes

Now and then my Facebook feed lights up with recipes people want me to bake. This week my dear friend Stefanie tagged me in a post for orange creamsicle cupcakes with Orange Crush buttercream; Mike jumped on the bandwagon, and there I was yesterday, whipping up said cupcakes in my kitchen.

Granted, my recipe is different than the one in the post that Stef shared, which used a box mix and orange Jell-O for the cupcakes. I adapted a tried-and-true cupcake recipe to include fiori di Sicilia, a wonderful extract that tastes like vanilla and citrus, then whipped up a buttercream using – you guessed it – Orange Crush pop. The end result is a delicious orange cream cupcake, more intense in flavor than the orange cream cupcakes I’ve made in the past. Thanks for the idea, Stef!


For the cupcakes

  • 1/2 cup plus 2 tablespoons cake flour
  • 1/2 plus 1/8 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 6 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1/4 to 1/2 teaspoon fiori di Sicilia, to taste (this is powerful extract!)
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk

For the frosting

  • 8 tablespoons butter, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons Orange Crush
  • 1/4 teaspoon fiori di Sicilia
  • 1/4 teaspoon orange extract
  • Orange food coloring


Preheat oven to 350 degrees. Line a cupcake tin with paper liners; my recipe made 7 cupcakes.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.

Place egg in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 30 seconds. Add sugar and continue to beat for another 30 seconds. Add vanilla and canola oil and beat on medium speed for 1 minute.

Add flour mixture and buttermilk alternatively in three batches, beginning and ending with the flour, scraping the sides of the bowl frequently. Batter will be very thin.

Using a quarter-cup measuring cup, scoop batter into prepared regular-sized cupcake liners, filling half full.

Bake for 13-16 minutes, until a cake tester comes out clean. Cool on a wire rack before frosting.

To make the frosting, in a mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute. Add powdered sugar all at once and beat on low speed until all the sugar is incorporated into the butter. Add Orange Crush, fiori di Sicilia, and orange extract and beat for 2-3 minutes, until frosting is very light and fluffy. Add enough orange food coloring to reach your desired shade.

Fit a piping bag with a large star tip and pipe generous swirls of frosting onto each cupcake.

Store in an airtight container at room temperature for 2-3 days.

Makes 7.


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