Easy Orange Creamsicle Cupcakes Recipe Recipe For Banana

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 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.

DREAMY ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
• To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
• Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.