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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.



Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Orange Creamsicle Cupcakes

I put together this Orange Creamsicle Cupcake recipe as a guest post on Megan's lovely blog, Homemade Ginger. Make sure to swing by her blog and click around; it's filled with recipes, projects, and genuinely cute stuff all around. Love it!

You can also find the recipe below, for those viewing here. Yum!

Orange Creamsicle Cupcakes

Yields 48 cupcakes

2 ½c flour

2tsp baking powder

½ tsp baking soda

¼ tsp salt

½ c vegetable oil

1 tsp vanilla extract

1 stick unsalted butter, room temperature

1 c sugar

3 eggs

¼ c milk

juice from an orange

zest from an orange

In an electric mixer, cream butter and sugar until combined and fluffy. Add each egg, one at a time. Add oil, vanilla, orange juice, and orange zest. Combine.In a separate bowl, sift flour, baking powder, baking soda, and salt. 

Add dry ingredients to the butter mixture, alternating between dry and milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner maximum 3/4 full. Bake for 15-20 minutes. After 15 minutes, keep a very close eye on them as you want them to stay pale on top, but still set inside. Once they are cooled completely, remove the center of each cupcake with a pairing knife. 

Cream Cheese Frosting

Yields enough for more than 48 cupcakes

1 8oz package of cream cheese, softened

1 stick of unsalted butter, softened

3c powdered sugar

1 tsp vanilla

orange food coloring

milk, as needed

Cream butter and cream cheese together until combined and fluffy. Slowly add powdered sugar and vanilla. Add milk has needed to get the perfect consistency. If you want to pipe the frosting, try not to loosen it too much.

Separate the frosting into two bowls, dying one orange and leaving one creamy white. Using a pastry bag and tip, pipe the white frosting into the centers of the cupcakes. Using a different pastry bag, pipe the orange frosting onto the top of the cupcakes. I piped mine with a 1M Wilton tip, but anything will really do. If you are good with an icing spatula, that would look great as well!

These are best is served within a day or two. You don’t want to let that cream cheese frosting sit around too long.

Yum! Happy Summertime!

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Reader Comments (2)

I love the colour of the icing. They look lovely. I found your blog post on Whatever Goes Wednesday.

July 10, 2013 | Unregistered CommenterLaura@bakinginpyjamas

Hi Diana!
I'm stopping by from the Create It link party. I saw you were featured last week and really wanted to come check out your cupcakes. Your food styling and photos are awesome - kudos!
I'm now following you on Instagram and Pinterest :)
Happy Thursday!
- Ang
Juggling Act Mama

July 18, 2013 | Unregistered Commenterang

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