Do you remember that distinct musical sound that came from a loudspeaker proudly displayed on the top of a white truck? You could hear them, those wonderful musical tones, before even seeing anything coming down your street. I believe they planned it that way, giving you just enough time to run in and ask your parents for money to buy ice cream! Those were some of my best childhood memories. I would always get the creamsicle, it was my favorite! Today I’m reliving those memories with my Creamsicle Cupcakes Topped with Candied Oranges.

I’ve made 3 boxes of cake mix, yielding around 72 of these cupcakes, to celebrate two co-workers’ birthdays. My recipe below yields 24 cupcakes. It’s really important to note that when you want to make more than one box, only mix one box mix at a time. After the completion, you can combine them in one large bowl. For the frosting, you can mix all the ingredients at one time together, no problem!

I like to start by making the candied oranges, which will be in the “Notes” section of the recipe card.

Creamsicle Cupcakes and Creamsicle Frosting:
Prep Time: 10 minutes
Cook Time: 20 minutes (follow the cooking time on the back of the cake box)
Total Time: 30 minutes
Yields: 24 cupcakes
Equipment: 2 (12-cup) cupcake pans, 24 cupcake paper liners, stand mixer with paddle attachment, 3 large mixing bowls, chef’s knife, cutting board

Candied Oranges:
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stovetop)
Bake Time: 2 hours @ 200°F. (Leave in the oven 1 extra hour with the oven turned off)
Total Cook Time: 4 hours
Equipment: 3 (1/4) rimmed baking sheet pans with wire racks, aluminum foil

Ingredients for the Candied Oranges:
1 orange yield, approx. 25 triangles
3 navel oranges sliced into rounds approximately 1/8-inch thick. Discard seeds and ends.
1 large bowl of iced water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar

Ingredients for the Creamsicle Cupcakes:
1 box of Duncan Hines French Vanilla cake mix
1 pinch of kosher salt
3 egg whites, room temperature (whites from large eggs)
1/3 cup of vegetable oil
1 cup of Orange Crush soda (this replaces the water from the box instructions)
1/3 cup of Ricotta cheese, room temperature
2 tablespoons of Orange Jello Mix

Ingredients for the Creamsicle Frosting:
2 sticks of butter, unsalted and at room temperature
3 cups of powdered sugar
1 to 3 tablespoons of Orange Crush soda (to reach the desired consistency)
2 tablespoons of Orange Jello mix

Instructions for the Candied Oranges:
Fill a large bowl with ice water and set aside. Bring a large saucepan with water to a boil, and add the orange slices. Boil for 1 minute, and place the orange slices in the bowl of ice water to shock and stop the cooking process. Once the orange slices have cooled, drain and place them in a large container, and set them aside.

In another large saucepan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat the mixture, stirring occasionally, until the sugar has completely dissolved. Turn the heat down to medium-low and place the orange slices into the sugar water. Simmer (very low boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Preheat the oven to 200°F.
Place a rack on a sheet pan lined with foil and lay the orange slices in a single layer on the rack. Sprinkle each orange slice with Turbinado sugar. Place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges. Turn the oven off and do not open the oven for an extra hour.

I’ve made extra candies and oranges in this recipe, because I want to use only the best-looking ones as toppers and, at the end of the day, the cook needs a treat too!

Once the candied oranges have come out of the oven, slice them into triangles. Using a paring knife, start at the center of the circle, using the segment lines within the circle, and slice into triangles. For appearance reasons, use only the best ones to place on top of each cupcake. Each circle yields around 5 triangles.

Instructions for the Creamsicle Cupcakes:
Preheat oven to 350°F.
Line the cupcake pan with paper liners. In one large bowl, mix egg whites, Ricotta cheese, vegetable oil, jello mix, and Orange Crush soda. Once all these ingredients are well combined, slowly add in the dry cake mix, stirring (do not overmix) until just combined. Fill the liners 3/4 of the way full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on sheet pans with cooling racks.

Instructions for the Creamsicle Frosting:
In a stand mixer or an electric hand mixer, whip butter until light and fluffy. Add in the Jello mix. Next, gradually add in the powdered sugar a little at a time. Finally, add in the Orange Crush Soda as needed to reach the desired consistency. Pipe the frosting (using a piping bag and preferred tip) on the cooled cupcakes.

To Finish:
Nestle the candied orange slices into the top of each cupcake.

There you have it, my Creamsicle Cupcakes with Candied Oranges.

Notes:
1) Recipe for the Candied Oranges:
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stovetop)
Bake Time: 2 hours @ 200°F. (Leave in the oven 1 extra hour with the oven turned off)
Total Cook Time: 4 hours

Equipment: 3 (1/4) rimmed baking sheet pans with wire racks, aluminum foil, 3-quart saucepot, chef’s knife, cutting board

Ingredients for the Candied Oranges:
1 orange yield, approx. 25 triangles
3 navel oranges sliced into rounds approximately 1/8-inch thick. Discard seeds and ends.
1 large bowl of iced water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar

Instructions for the Candied Oranges:
Fill a large bowl with ice water and set aside. Bring a large saucepan with water to a boil, and add the orange slices. Boil for 1 minute, and place the orange slices in the bowl of ice water to shock and stop the cooking process. Once the orange slices have cooled, drain and place them in a large container, and set them aside.

In another large saucepan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat the mixture, stirring occasionally, until the sugar has completely dissolved. Turn the heat down to medium-low and place the orange slices into the sugar water. Simmer (very low boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Preheat the oven to 200°F.
Place a rack on a sheet pan lined with foil and lay the orange slices in a single layer on the rack. Sprinkle each orange slice with Turbinado sugar. Place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges. Turn the oven off and do not open the oven for an extra hour.

I’ve made extra candies and oranges in this recipe, because I want to use only the best-looking ones as toppers and, at the end of the day, the cook needs a treat too!

Once the candied oranges have come out of the oven, slice them into triangles. Using a paring knife, start at the center of the circle, using the segment lines within the circle, and slice into triangles. For appearance reasons, use only the best ones to place on top of each cupcake. Each circle yields around 5 triangles.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.