Orange Creamsicle Poke Cupcakes

orange cupcake LNL

orange cupcake LNL

Even though it was in the high 80’s, I felt the need to make some cupcakes. The heat made me think, “Hey, silly…it’s summer!” But I still had the baking bug. I didn’t want to go through the whole making-a-cake-from-scratch process, so I figured a boxed cake mix and a nice doctored up icing would be perfect.

orange3cupcakes LNL

But what to make? I thought a nice citrus cupcake would do the trick. I’ve seen some Orange Creamsicle Poke Cupcakes around the web but I wanted to make mine different. Perhaps make the frosting a bit different. Yes! I decided the addition of cream cheese to the frosting would truly add to the creaminess of the “creamsicle”. The frosting is light and fluffy and has just the right amount of orange flavor.

Orange Creamsicle Poke Cupcakes
Recipe type: Dessert
  • Boxed Cake Mix (and the ingredients to make) *I used yellow, but white would work best for color contrast.
  • 1 container Cool Whip
  • ½ pkg cream cheese (4oz)
  • 1 - 1.85oz pkg vanilla pudding
  • ¾ C. milk
  • 1 3oz pkg of Orange Jello *Use only 5 tsp. of Jello (in powdered form) for the frosting, remaining is used for "poking" the cupcakes
  • remaining amount of jello
  • ¾ C boiling water
  • ½ C cold water
  • 3-4 ice cubes
  • OPTIONAL: garnish with orange wedges
  1. Make cupcakes according to box directions. Cool.
  2. Frosting:
  3. Using a stand mixer, cream together softened cream cheese, milk, and pudding until combined. Add jello. Mix until smooth. Fold in cool whip.
  4. Jello liquid to "Poke" cupcakes:
  5. boil ¾ C. water and add jello. stir until completely dissolved. Add cold water and ice.
  6. Add to cupcakes. You can do this two ways.
  7. A) poke holes in cupcakes with a skewer or something similar. Drizzle liquid over cupcakes.
  8. *This way is messy and may make cupcakes too wet.
  9. B) I had an extra, unused medicine syringe that holds up to 5ml. I washed it in hot soapy water. Add liquid to the syringe and squirt in various parts of the cupcake. No need to make holes first.
  10. Put in fridge for 2 to 3 hours or overnight. Frost, garnish if you'd like, and enjoy!

orange w open LNL

I used yellow cake mix. If you want more of a color contrast, use white cake mix.

orange open LNL

Chocolate Avocado Cupcakes w/ Avocado Buttercream Frosting

Avocado Cupcake

Avocado Cupcake

Avocado? In a cupcake? It may sound weird but if you are an avocado fan, you will be pleased.

Replacing the oil with avocado in the cupcakes makes it soft and fluffy.

The avocado taste in the frosting is subtle yet tasty. It lightly tints the frosting green so it’s perfect for St. Patrick’s Day!

What do you think? Have you ever had avocado in a dessert? Let us know!

Chocolate Avocado Cupcakes w/ Avocado Buttercream Frosting
Recipe type: Dessert
  • Cupcakes
  • Ingredients:
  • Boxed chocolate cake mix and the ingredients it calls for minus oil
  • ⅓ C. Ripe avocado, mashed (to replace the ⅓ C. oil)
  • Frosting
  • Ingredients:
  • 5 Cups powdered sugar
  • 1 Stick of butter, softened
  • 1 Ripe avocado, mashed
  • 3 tbs milk
  1. Cupcakes
  2. Directions:
  3. Follow directions on box, omitting oil and replacing equal amount of mashed avocado. Reduce baking time by 5 minutes. Cupcakes are done when a toothpick inserted in center comes out clean.
  4. Frosting
  5. Ingredients:
  6. Using a stand or electric mixer, beat butter and avocado until smooth. Slowly add powdered sugar until combined adding milk, as necessary, to desired consistency.


Classic White Cupcakes

Classic White Cupcakes edited

Delicious Classic White Cupcakes from scratch

If you have a sweet tooth, what can be more satisfying than a yummy cupcake? This classic white cupcake is sure to fulfill your need for a little sugar and a lot of tastiness. Pair with this Mascarpone Frosting and you will be in cupcake heaven!

These are decorated red, white, and blue for 4th of July or Memorial Day, but they are perfect to decorate for any non patriotic holiday.

Classic White Cupcakes
Classic white cupcakes from scratch
  • 1 cup butter, room temperature
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350-degrees.
  2. Line 2 muffin tins with papers, or spray generously with cooking spray.
  3. In another large mixing bowl, cream together the butter and shortening, then add in the sugar one cup at a time. The mixture should be light and fluffy.
  4. Beat in the eggs one at a time, making sure each is mixed in before adding the next.
  5. In another large bowl, sift together the dry ingredients.
  6. Measure the liquids into a large measuring cup and stir to combine.
  7. Alternately add the wet and dry ingredients to the fats/sugar mixture until it is all incorporated.
  8. Fill the muffin cups about two-thirds of the way full. Bake for 15-18 minutes until a toothpick comes out clean.
  9. Let set for 5 minutes before removing from the pan to a wire rack to cool completely.