One of those nostalgic treats many of us grew up enjoying is the creamsicle ice cream bar — an orange-flavored popsicle with vanilla ice cream at its center. Often called a 50/50 bar, this frozen classic pairs bright citrus with smooth, creamy vanilla for a refreshingly balanced treat.
For Cupcake Week I wanted to capture those creamsicle flavors in cupcake form. Since this is my husband’s favorite, getting it right mattered. I began with a reliable vanilla cupcake base and swapped the usual liquid for freshly squeezed orange juice. I boosted the citrus profile with orange zest and pure orange extract. The frosting is what elevates these cupcakes: speckled with orange zest and flavored with orange and vanilla extracts, it mirrors the classic creamsicle taste. The result is a creamy, dreamy gluten-free cupcake with a bright burst of orange in every bite.
gluten free vegan orange creamsicle cupcakes
makes 14 cupcakes
orange cupcakes
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/2 cup fresh-squeezed orange juice
- 2 teaspoons white vinegar
- 1 cup organic cane sugar
- 1/3 cup sunflower seed oil
- 2 teaspoons orange zest
- 1 teaspoon orange oil or extract
- 1 teaspoon pure vanilla extract
orange vanilla buttercream frosting
- 1/2 cup vegan butter, cold
- 3 tablespoons organic non-hydrogenated shortening
- 3 1/2 cups organic powdered sugar, sifted
- 2 tablespoons freshly-squeezed orange juice
- 1-2 tablespoons coconut milk coffee creamer
- 2 teaspoons orange zest
- 1 teaspoon pure orange extract
- 1 teaspoon pure vanilla extract
- orange slices for garnish (optional)
Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners. In a bowl, sift together the gluten-free flour blend, baking powder, baking soda, and salt; set aside. In a large mixing bowl, combine the coconut milk, fresh orange juice, and white vinegar and let sit for about 1 minute to allow the mixture to slightly curdle. Stir in the cane sugar, sunflower oil, orange zest, orange extract, and vanilla. Gradually whisk in the dry ingredients until just combined, then beat the batter for 1 minute until smooth and starting to thicken.
Divide the batter evenly among the prepared cupcake liners and bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
For the buttercream, beat the cold vegan butter and shortening in the bowl of a stand mixer for about 1 minute. Add the sifted powdered sugar, orange juice, 1 tablespoon of the coconut creamer, orange zest, orange extract, and vanilla. Beat for about 2 minutes until the frosting is smooth and fluffy; add the second tablespoon of creamer if a looser consistency is needed. Fill a piping bag fitted with a large star tip and pipe onto the cooled cupcakes. Garnish with thin orange slices if desired. These cupcakes are best enjoyed within 1–2 days.