Creamsicle Cupcakes Recipes

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ORANGE CREAMSICLE CUPCAKES



Orange Creamsicle Cupcakes image

Moist and tangy vanilla orange cupcakes topped with a creamy orange buttercream. Bring back memories of childhood with these creamsicle flavored cupcakes.

Provided by Krystle Smith

Categories     Dessert

Time 30m

Number Of Ingredients 9

1 Box White Cake Mix
3 Egg Whites
1/4 Cup Vegetable Oil
1 Cup Orange Crush Soda
5 Tablespoons Orange Jello Mix
1 Cup Butter (Softened)
3 Cups Powdered Sugar
1-3 Tablespoons Orange Crush Soda
2 Tablespoons Orange Jello Mix

Steps:

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large bowl, combine cake mix, egg whites, vegetable oil, jello mix, and orange crush soda. Stir until just combined.
  • Fill liners 3/4 of the way full and bake 18-20 minutes ,or until a toothpick inserted in the center comes out clean. Cool completely.
  • Whip butter until light and fluffy. Stir in jello mix.
  • Gradually add powdered sugar a little at a time. Stir in orange crush soda as needed to reach your desired consistency.
  • Spread or pipe onto cupcakes.

Nutrition Facts : Calories 241 kcal, Carbohydrate 36 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 234 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

ORANGE CREAMSICLE® CUPCAKES



Orange Creamsicle® Cupcakes image

A cupcake for when you're missing summer!

Provided by Yamamsis

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs
⅔ cup milk
2 teaspoons vanilla extract
2 teaspoons orange extract
½ cup unsalted butter, softened
3 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon orange extract
1 teaspoon vanilla extract
1 orange, peeled and sliced
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
  • Whisk flour, baking powder, and salt together in a medium bowl.
  • Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
  • Pour batter evenly into the prepared tin.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
  • Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
  • Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 g

ORANGE DREAMSICLE CUPCAKES



Orange Dreamsicle Cupcakes image

"Since I was a kid, my family has competed in food competitions at the Texas State Fair. I have a basic cupcake recipe from my grandmother and I change the flavor every year. Orange and vanilla is my showstopper -- the combination reminds me of buying Creamsicles in the summer," says Emily.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield about 18

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon orange oil (available at specialty stores)
1/2 cup fresh orange juice (from 2 oranges)
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
2 to 3 tablespoons whole milk or heavy cream
Orange and/or white sanding sugar, for topping
Orange gummy candies, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
  • Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
  • Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
  • Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

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