Creamsicle Cupcakes Recipe

Name: Creamsicle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vanilla protein powder (1 scoop, I LOVE BSN Lean Dessert Whipped Vanilla); 3 tablespoons multi grain pancake mix; 1 tablespoon dry sugar-free instant vanilla pudding mix (reserve remaining); 3 tablespoons milk; 1 egg; 2 teaspoons sugar-free vanilla syrup (Torani or Davinci); ½ teaspoon imitation butter flavoring; 2 tablespoons canola oil; 116 ounce sugar-free orange gelatin (1/2 box, reserve 1/2); ½ cup hot water; ½ cup cold water; 116 ounce sugar-free orange gelatin (remaining 1/2 box); 1 ounce sugar-free vanilla pudding mix (1/2 box); ½ cup milk; ½ cup sugar Cool Whip Free; 1 teaspoon vanilla

Servings: persons

1 tablespoon vanilla protein powder (1 scoop, I LOVE BSN Lean Dessert Whipped Vanilla)
3 tablespoons multi grain pancake mix
1 tablespoon dry sugar-free instant vanilla pudding mix (reserve remaining)
3 tablespoons milk
1 egg
2 teaspoons sugar-free vanilla syrup (Torani or Davinci)
½ teaspoon imitation butter flavoring
2 tablespoons canola oil
116 ounce sugar-free orange gelatin (1/2 box, reserve 1/2)
½ cup hot water
½ cup cold water
116 ounce sugar-free orange gelatin (remaining 1/2 box)
1 ounce sugar-free vanilla pudding mix (1/2 box)
½ cup milk
½ cup sugar Cool Whip Free
1 teaspoon vanilla

1
Whisk ingredients together vanilla protein powder, multi grain pancake mix and dry instant vanilla pudding mix.
2
In a separate bowl, mix milk, egg, vanilla syrup, imitation butter flavoring, canola oil.
3
Mix wet ingredients into dry, stir until lump free.
4
Spray muffin tins with Pam nonstick spray (this recipe makes about 5 cupcakes.
5
Bake at 350 until golden brown about 20 minutes.
6
Allow cupckes to cool.
7
Poke holes in cupcakes with a tooth pick.
8
Pour over tops of cupcakes orange Jello that was dissolved in 1/2C hot water, then add 1/2 cup cold water (just like when you make Jello).
9
Refridgerate cupcakes for 3 hours.
10
For the frosting mix remaining orange Jello, remaining vanilla pudding mix, milk, Cool whip and vanilla.
11
Top cupcakes with frosting, keep covered and refridgerated.

1054

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vanilla protein powder (1 scoop, I LOVE BSN Lean Dessert Whipped Vanilla), 3 tablespoons multi grain pancake mix, 1 tablespoon dry sugar-free instant vanilla pudding mix (reserve remaining), 3 tablespoons milk, and more.

Yes, Creamsicle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamsicle Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions