Creamsicle Cupcake With Orange Buttercream Frosting Recipes

ORANGE CREAMSICLE CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
• In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
• Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
• With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
• Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
• Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
• Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.

ORANGE CREAMSICLE CUPCAKES

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.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

ORANGE CREAMSICLE CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
• *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.

ORANGE CREAMSICLE® CUPCAKES

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.