Filled And Frosted Orange Cupcakes Recipes

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ORANGE CREAM CUPCAKES



Orange Cream Cupcakes image

These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!

Provided by Life, Love and Sugar

Categories     Dessert

Time 37m

Number Of Ingredients 21

6 tbsp (84g), unsalted butter, room temperature
3/4 cups (155g) sugar
1/4 cup (57g) sour cream
1/2 tsp vanilla extract
1/2 tbsp finely grated orange zest
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
¼ tsp salt
1/4 cup (60ml) milk
1 tbsp (15ml) water
3 tbsp (45ml) freshly squeezed orange juice
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1 tsp vanilla extract
3 oz cream cheese, room temperature
1 cup (224g) unsalted butter
4 cups (460g) powdered sugar
3-4 tbsp (45-60ml) freshly squeezed orange juice
1/2 tbsp finely grated orange zest
Orange gel icing color

Steps:

  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
  • . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • . Add sour cream, vanilla extract and orange zest and mix until well combined.
  • . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
  • . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
  • . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
  • 0. Add the cream cheese and continue whipping until stiff peaks form.
  • 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
  • 1. Add 2 cups of powdered sugar and mix until smooth.
  • 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
  • 3. Add the remaining powdered sugar and mix until smooth.
  • 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
  • Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
  • Decorate the cupcakes with orange slices, or your preferred decorations.

Nutrition Facts : ServingSize 1 Cupcake, Calories 422 calories, Sugar 41.7 g, Sodium 86.8 mg, Fat 23.1 g, SaturatedFat 14.3 g, TransFat 0.1 g, Carbohydrate 52.1 g, Fiber 0.4 g, Protein 3.6 g, Cholesterol 62.9 mg

DREAMY ORANGE CUPCAKES



Dreamy Orange Cupcakes image

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Provided by MrsFisher0729

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h45m

Yield 24

Number Of Ingredients 16

1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

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.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g

ORANGE CREAM-FILLED CUPCAKES



Orange Cream-Filled Cupcakes image

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 cupcakes.

Number Of Ingredients 20

3 large eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 jar (7 ounces) marshmallow creme
2 cups vanilla ice cream
Orange peel strips

Steps:

  • In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

Nutrition Facts : Calories 386 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE CREAM CUPCAKES



Orange Cream Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
2/3 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese, at room temperature
10 tablespoons unsalted butter, cut into pieces, at room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
  • Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
  • Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
  • Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

FILLED AND FROSTED ORANGE CUPCAKES



Filled and Frosted Orange Cupcakes image

These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!

Provided by Taste & Love

Time 1h20m

Yield 20

Number Of Ingredients 20

cooking spray
1 cup unsalted butter, softened
1 ¼ cups white sugar
2 large eggs
3 tablespoons grated orange zest
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup freshly squeezed orange juice
½ cup heavy cream
¼ cup white sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, at room temperature
4 cups powdered sugar
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
20 large strips orange peel, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
  • Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • Meanwhile, put a mixing bowl in the freezer for 10 minutes.
  • Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
  • Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
  • Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g

ORANGE CURD CUPCAKES



Orange Curd Cupcakes image

Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices take them over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 22

1 1/4 cups unbleached all-purpose flour
1 1/4 cups cake flour (not self-rising)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
1 vanilla bean, seeds scraped
Grated zest of 1 orange
2 large eggs, plus 2 large egg yolks, room temperature
1 cup buttermilk, room temperature
1 cup granulated sugar
1 tablespoon grated orange zest, plus 1/2 cup fresh orange juice
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
8 large egg yolks, room temperature
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces
2 sticks (1 cup) unsalted butter, room temperature
7 to 8 cups confectioners' sugar
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
Dried orange slices, for garnish (optional)

Steps:

  • Cupcakes: Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy. Beat in vanilla seeds and orange zest. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
  • Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
  • Orange Curd: In a medium saucepan, whisk together granulated sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes (do not boil).
  • Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.
  • Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter until smooth and creamy. With mixer on low speed, add 7 cups confectioners' sugar, milk, and vanilla; beat until light and fluffy. If necessary, gradually add remaining 1 cup confectioners' sugar until desired consistency is reached.
  • Fill a pastry bag fitted with a 1/4-inch round tip with about 2 cups curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.
  • Fill another pastry bag fitted with a 1/2-inch star tip with frosting and pipe onto cupcakes. Decorate with dried orange slices, if desired.

ORANGE CREAM DREAM CUPCAKES W/FILLING



Orange Cream Dream Cupcakes W/Filling image

I got this idea after experimenting with my vanilla frappuccino cupcakes and filling. The icing is an orange flavored butter cream, the cupcakes themselves lightly orange flavored and the cream filling, in this case is just ordinary whipped topping with part of the icing recipe used in this. Please see my vanilla frappuccino recipe if you would like home made cream filling. Enjoy! And I welcome criticism. Can't improve if no input!

Provided by MoonlitYueh

Categories     Dessert

Time 40m

Yield 30 cupcakes

Number Of Ingredients 18

2 1/2 cups all-purpose flour (start cupcake)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
3 drops orange food coloring (optional)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon orange extract (end cupcake)
2 cups unsalted butter, softened (start icing)
4 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons water
1 teaspoon orange extract
3 drops orange food coloring (optional, end icing)
2 cups non-dairy whipped topping (start filling)
1 cup of left over orange buttercream frosting (from above. see instructions, end filling)

Steps:

  • Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
  • In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
  • In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
  • Add extract and 2 to 4 drops food coloring (optional), mixing well.
  • Add flour mixture alternating with buttermilk mixture. Mix until well combined.
  • Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
  • Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
  • Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
  • To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 13.4, Cholesterol 75.8, Sodium 82.7, Carbohydrate 38.9, Fiber 0.3, Sugar 30.6, Protein 2.4

FRESH ORANGE CUPCAKES WITH ORANGE ICING



Fresh Orange Cupcakes With Orange Icing image

These are as light as a cloud! For the best results make certain all ingredients are room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 20

2 1/4 cups pastry flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
3/4 cup buttermilk (room temperature)
1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
1 orange, zest of (or to taste)
1/4 cup fresh orange juice
2 egg yolks (room temperature)
2 egg whites (room temperature)
1/4 cup sugar
orange food coloring (optional)
1/2 cup butter, room temperature
3 1/4 cups icing sugar (more as needed)
1 teaspoon vanilla
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
orange food coloring (optional)
orange sprinkles or colored sprinkles

Steps:

  • Set oven to 350°F.
  • Line 18 muffin tins with paper liners.
  • For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
  • Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
  • Add in the orange juice and egg yolks; beat for about 1 minute more.
  • In a another bowl beat egg whites until foamy.
  • Gradually add in 1/2 and beat until stiff peaks form.
  • Gently fold in the whites to the creamed batter.
  • Evenly divided the batter between the muffin tins.
  • Bake for about 15-20 minutes, or until cupcakes test done.
  • Allow to cool completely before frosting.
  • FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
  • Add in the vanilla, zest and orange juice; beat until combined.
  • Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
  • Add in a few drops orange food colouring if desired.
  • Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.

Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5

ORANGE-FILLED CHOCOLATE CUPCAKES WITH FONDANT



Orange-Filled Chocolate Cupcakes with Fondant image

Looking for a delicious dessert made using Betty Crocker® devil's food cake mix and whipped fluffy white frosting? Then check out these orange flavored chocolate cupcakes with fondant - the perfect treat to please your guests with!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 12

1 box (1 lb 2.25 oz) Betty Crocker™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix package
4 1/2 cups miniature marshmallows (from 10.5-oz bag)
2 to 3 tablespoons water
4 cups (1 lb) powdered sugar
1 teaspoon vanilla
1/4 cup shortening
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
10 drops yellow food color
5 drops red food color
3 drops green food color
1/2 teaspoon orange extract

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Bake cupcakes as directed on box, using water, oil and eggs. Cool completely, about 30 minutes.
  • Meanwhile, in large microwavable bowl, place marshmallows and 1 tablespoon of the water. Microwave uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Fold in 3/4 cup of the powdered sugar. Stir in vanilla.
  • Generously grease hands and counter with some of the shortening. Turn marshmallow mixture onto counter. Sprinkle 1 cup of the powdered sugar over marshmallow mixture and knead as you would dough. Continue to add the remaining 2 1/4 cups powdered sugar, greasing hands and counter often to prevent sticking. If fondant begins to tear, it is too dry; add remaining water, 1/2 teaspoon at a time, and knead until fondant forms a firm, smooth, elastic ball that will stretch without tearing, about 8 minutes. Wrap fondant in a double thickness of plastic wrap, squeezing out any air; set aside.
  • In small microwavable bowl, place 2/3 cup of the frosting; set aside. To the remaining frosting, add 4 drops of the yellow food color, 2 drops of the red food color and the orange extract; stir until uniformly tinted. Fit round tip in decorating bag (opening about 1/8 to 1/4 inch in diameter). Spoon frosting into decorating bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and frosting comes to the top (filling cupcake with about 1 tablespoon frosting). Repeat with remaining cupcakes.
  • Microwave reserved 2/3 cup frosting uncovered on High 10 seconds or just until melted. Spoon 1 scant teaspoon frosting on top of each cupcake; spread evenly, using back of spoon.
  • Cut fondant in half; rewrap other half. (When not working with fondant, keep it covered with plastic wrap to prevent it from drying out.) On surface dusted with powdered sugar, roll fondant until 1/8 inch thick. Using 3-inch round biscuit or scalloped cookie cutter, cut 12 rounds, rerolling if necessary. Wrap remaining scraps of fondant in plastic wrap; set aside for decorating. Drape 1 fondant round over each of 12 cupcakes, gently shaping over top. Repeat with remaining fondant and cupcakes.
  • Tint a walnut-size piece of reserved fondant with green food color; wrap in plastic wrap. Tint remaining fondant scraps orange with remaining 6 drops of the yellow food color and remaining 3 drops of the red food color; roll until 1/8 inch thick. Using 1-inch pumpkin-shaped cookie cutter, cut out pumpkin shapes. Moisten fondant on each cupcake and arrange cutouts on top.
  • Pinch small pieces of green-tinted fondant and shape into small oblong stems; moisten tops of orange fondant pumpkins and arrange green stems on top.

Nutrition Facts : Calories 330, Carbohydrate 54 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 42 g, TransFat 1 1/2 g

ORANGE CRUSH CUPCAKES RECIPE



Orange Crush Cupcakes Recipe image

Cute Orange Crush cupcakes are a fun dessert for a summer party!

Provided by Momma Cyd

Categories     Dessert

Time 33m

Number Of Ingredients 14

16.25 ounces white cake mix (white or orange cake mix will work, 1 box)
3 eggs
⅓ cup vegetable oil
1 cup orange crush
5 Tablespoons orange Jello dry gelatin mix
¼ teaspoon orange food coloring
⅛ teaspoon orange extract
8 orange fruit jell slices (cut into thirds (optional for topping cupcakes))
1 cup butter (softened to room temperature)
3 cups powdered sugar
1 Tablespoon orange crush
2 Tablespoons orange Jello dry gelatin mix
few drops of orange extract ((optional for more flavor))
2-3 drop of orange food coloring for more intense color

Steps:

  • Heat oven to 350 degrees and line muffin tin with cupcake liners.
  • Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
  • Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
  • Remove from oven and remove from baking tin, cool completely.

Nutrition Facts : Calories 256 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

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ORANGE CUPCAKES AND CREAMY ORANGE BUTTERCREAM
2019-06-06 Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners. Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well. In a separate bowl, mix together the melted butter and sugar just to combine. Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
From sugarsaltmagic.com
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ORANGE CREAMSICLE CUPCAKES - A BAJILLIAN RECIPES
2016-05-30 Make the Cupcakes: Preheat oven to 350ºF . Line 2 muffin tins with paper liners. In a large bowl, combine the cake mix, orange gelatin (reserve 2 Tablespoons for frosting), egg whites, orange zest, orange juice, milk, oil, and vanilla. Use a whisk to stir until well incorporated.
From abajillianrecipes.com
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ORANGE CUPCAKES WITH ORANGE BUTTERCREAM FROSTING
2020-02-10 Bake the cupcakes for 18-20 minutes, until tops are slightly golden and a toothpick inserted comes out clean. Cool completely and then prepare the frosting. In a stand mixer, mix the butter until it’s creamy. Add in the zest, extract, and vanilla and then mix together as you slowly add in the powdered sugar.
From courtneyssweets.com
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ORANGE CUPCAKES WITH CREAM CHEESE FROSTING - BISCUITS & BURLAP
2018-03-13 Add egg whites one at a time, beating on low speed for about 30 seconds after each. Add sour cream, milk, vanilla and extracts and beat on low speed for about 1 minute. In separate bowl combine dry ingredients. Add to wet ingredients gradually, and beat lightly after each addition. Fill lined muffin tins ⅔ full.
From biscuitsandburlap.com
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ORANGE CUPCAKES - A JOYFULLY MAD KITCHEN
2022-02-04 Cupcakes. Preheat oven to 350 degrees. In a stand mixer, cream butter and sugar together. Add egg, sour cream, vanilla and orange zest. Mix again. In a separate medium bowl, whisk together dry ingredients (flour, baking soda, baking powder). Alternate between adding dry ingredients and milk to wet ingredients in stand mixer, whisking between ...
From joyfullymad.com
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25 FILLED CUPCAKES YOU’LL FLIP FOR - INSANELY GOOD RECIPES
2022-06-05 23. Vanilla, Elderflower, and Gooseberry Jam Cupcakes. These delicate, sophisticated cupcakes would fit right in at a traditional English garden party (but they’re ideal for less formal occasions, as well). They’re sweet, aromatic, floral, and fruity, and you’ll love them down to the last bite. 24.
From insanelygoodrecipes.com
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37 DELICIOUS FILLED CUPCAKE RECIPES - TASTE OF HOME
2018-12-05 Chocolate Caramel Cupcakes. You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio. Go to Recipe. 6 / 37.
From tasteofhome.com
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ORANGE CREAMSICLE CUPCAKES - FRESH APRIL FLOURS
2020-02-26 CREAM CHEESE FROSTING. In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. With the mixer on low, add the powdered sugar, vanilla, and salt. Increase mixer speed to medium-high and beat for 2 minutes.
From freshaprilflours.com
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ORANGE CREAMSICLE CUPCAKES - BAKING BEAUTY
2015-07-27 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 ¾ of the way full and bake 18-20 minutes ,or until a toothpick inserted in the center comes out clean. Cool completely.
From bakingbeauty.net
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ORANGE SODA CREAMSICLE CUPCAKES WITH ORANGE SODA FROSTING!
Preheat oven to 350 degrees. Spray or line a standard muffin tin. Steps 1-2: Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, water, and ¾ cup of Jello, and mix on medium until well incorporated. Steps 3-4: Add batter into the muffin tin until each is about 2/3 full.
From kimschob.com
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ORANGE CREAMSICLE CUPCAKES WITH CREAM FILLING - EASY DESSERT …
2021-06-11 Cream together the butter and sugar and add in the egg whites. Mix in the dry ingredients. Remove some of the batter and mix with orange food coloring. Layer the batters in the cupcake liners and bake. Mix together the ingredients for the filling and pipe into the middle. Top with the orange buttercream frosting.
From easydessertrecipes.com
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STRAWBERRY SHORTCAKE CUPCAKES - SUGAR AND SOUL
2022-06-15 Bake in preheated oven for 18 to 22 minutes or until the center is baked. Remove from the oven and allow to cool on a cooling rack. In a small bowl, mix together chopped strawberries, strawberry jam, and honey. Core out the center of the cupcakes with a cupcake corer or teaspoon and fill them with strawberry filling.
From sugarandsoul.co
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ORANGE CREAMSICLE CUPCAKES - HOMEMADE FOOD JUNKIE
2015-04-03 Cupcakes: Whisk together the flour, baking soda, and salt in a small bowl and set aside. Next, combine the buttermilk, sour cream and orange extract in a separate bowl and set aside. Beat the butter until it is creamy, slowly add in the granulated sugar. Add in …
From homemadefoodjunkie.com
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ORANGE SODA CUPCAKES - EASY ORANGE CUPCAKES RECIPE
2021-03-26 Add in vanilla. Whisk in the buttermilk. Slowly mix together flour and buttermilk mixture until well blended. Do not over mix. Fill your cupcake liners ¾ full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for about 10 minutes.
From dessertsonadime.com
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70+ UNIQUE CUPCAKE RECIPES - THE UNLIKELY BAKER
2022-04-25 Hummingbird Cupcakes with Coconut Cream Cheese Buttercream. Photo Credit: ofbatteranddough.com. These creamy nut-free hummingbird cupcakes are flavoured with bananas, pineapple, and allspice and topped with coconut cream cheese buttercream. They are bursting with warm, tropical flavour and so tender they practically melt in your mouth.
From theunlikelybaker.com
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ORANGE CREAMSICLE CUPCAKES RECIPE - DESSERTS ON A DIME
2022-05-25 How to make orange cupcakes: Prepare the Oven and Muffin Pan – Preheat oven to 350 degrees and fill pan with cupcake liners. Combine dry ingredients – Whisk together flour, baking powder, soda and salt. Set aside. Beat Butter and Sugar – In a large bowl, beat the butter and sugar until fluffy.
From dessertsonadime.com
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ORANGE SPICE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
2014-02-17 Instructions. Preheat oven to 350°. Add spice cake mix to a large mixing bowl. Add orange juice, oil, eggs, ginger, and orange zest and mix just until combined. Scoop batter into prepared cupcake pan (either spray cupcake pan with non-stick spray or use cupcake liners). Bake for 18-20 minutes at 350°. Remove from oven and let cool in the pan.
From foodfunfamily.com
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ORANGE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
2020-04-21 Add to butter mixture then alternately add milk and orange juice beating well with each addition. Pour into paper-lined muffin tins about ⅔ full. Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before frosting. Whip cream cheese and butter in a large mixing bowl on medium speed until smooth.
From ameessavorydish.com
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ORANGE FROSTING FOR CUPCAKES - THERESCIPES.INFO
baby beetroots, white flour, brown rice flour, golden.... All information about healthy recipes and cooking tips
From therecipes.info
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CUPCAKES WITH ORANGE CREAM CHEESE FROSTING - TASTE AND TELL
2008-05-21 For the cupcakes: Preheat the oven to 350F and place the rack in the middle of the oven. Line 4 muffin cups and set aside. Combine the buttermilk and baking soda in a small bowl and stir to mix. Gently whisk in the egg yolk and vanilla. Place the flour, sugar and salt in a medium-sized mixing bowl ad whisk to blend well.
From tasteandtellblog.com
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ORANGE CUPCAKES WITH VANILLA FROSTING RECIPE | MYRECIPES
1 cup sugar. 3 tablespoons orange zest. 2 large eggs, at room temperature. ½ cup buttermilk. 2 tablespoons orange juice. Frosting: 8 tablespoons (1 stick) unsalted butter, at room temperature. 1 ½ teaspoons vanilla extract. 2 tablespoons milk.
From myrecipes.com
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ORANGE-GLAZED STRAWBERRY CUPCAKES RECIPE | MYRECIPES
Make cupcakes: Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt. Advertisement. Step 2. Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined.
From myrecipes.com
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ORANGE CREAMSICLE CUPCAKES - BARBARA BAKES™
2018-11-26 Instructions. Preheat oven to 325°. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar on medium-high speed until fluffy. Mix in the eggs one at a time. Add orange soda and food coloring if using; mix just until ...
From barbarabakes.com
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ORANGE CUPCAKES WITH ORANGE FROSTING - LAUREN'S LATEST
2019-01-06 Preheat oven to 325 degrees. Line muffin tins with paper liners and set aside. In a large bowl, combine flour, sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center. Pour in orange zest, milk, vanilla, almond extract, egg and oil into the well and stir until just combined.
From laurenslatest.com
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EASY ORANGE CREAMSICLE CUPCAKES WITH MARSHMALLOW FROSTING
2018-04-20 Using a cookie scoop, place mounds of cake batter in cupcake tin, only filling about one-third of the way. Add a small dollop of the cream cheese mixture. Top with another scoop of cake batter. Bake at 375 degrees for 8 to 10 minutes. Let cool and frost with marshmallow frosting. Top with sprinkles and orange zest!
From moneysavvyliving.com
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ORANGE CREAMSICLE CUPCAKES - EMILY ENCHANTED
2020-09-27 Instructions. Preheat the oven to 350 degrees. Prepare two cupcake tins with either liners or spray with non-stick baking spray. In a large bowl, combine the cake mix, pudding mix, yogurt, oil, eggs, vanilla extract and water. Using a stand or hand mixer, mix until well combined.
From emilyenchanted.com
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ORANGE CREAMSICLE CUPCAKES ORANGE BUTTERCREAM FROSTING - NITHA …
2020-12-12 Yummy, Moist and Tangy Orange Creamsicle Cupcakes are made using fresh orange juice and also topped with rich Orange infused buttercream frosting. The post in detail explain both the recipes with video tutorial. First time I made these cupcakes a few years back for my neighbor. kid’s birthday. Everyone appreciated the taste of cupcakes and ...
From nithaskitchen.com
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ORANGE CUPCAKES WITH VANILLA FROSTING - SWEET ORDEAL
2021-03-13 Cupcakes: Preheat oven to 350° and place 34 cupcake liners in muffin pans. In large bowl, mix eggs, oil, zest and milk. Add cake mix and gelatin. Add orange juice and extract. Scrape sides and beat just until thoroughly mixed, do not overmix. Divide evenly into liners.
From sweetordeal.com
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FRESH CRANBERRY ORANGE CUPCAKES WITH CREAM CHEESE FROSTING
2017-11-02 Cranberry Cupcakes. Preheat oven to 350F. Set out a standard sized 12 well muffin tin and fill the wells with cupcake liners. Using a food processor or a knife, roughly chop the cranberries until you have 1 1/2 cups of chopped cranberries. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
From justalittlebitofbacon.com
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SPICED CUPCAKES WITH ORANGE FILLING AND CREAM CHEESE FROSTING
2015-01-01 Instructions. Preheat the oven to 180C/350F and line a 12 hole cupcake tin. Place marg/butter and sugars into a large bowl or the bowl of your stand mixer and beat on med-high speed until light and fluffy. Add in the eggs and vanilla, scraping sides as necessary, and mix on med-high speed until well incorporated.
From anniesnoms.com
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SIMPLE ORANGE CREAMSICLE CUPCAKES - SIMPLE PARTY FOOD
2020-06-23 Preheat the oven to 350° F and fill cupcake pan with cupcake liners. Whisk together the flour, baking powder, soda and salt. Set aside. In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Beat in orange and vanilla extracts, orange juice and zest until well combined.
From simplepartyfood.com
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ORANGE CUPCAKES/ HOW TO MAKE EASY ORANGE CUPCAKES
2021-07-09 Preheat oven to 180 C . Bake it for 15 to 17 minutes or until inserted tooth pick comes out clean. I baked in microwave convection oven and it took exactly 17 minutes to bake. Remove from cake tin and let it cool completely before frosting. Every oven is different, so have an eye after 15 minutes.
From platetopalateblog.com
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Top Asked Questions

How to make orange frosting for cupcakes?
Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth. 11. Add 2 cups of powdered sugar and mix until smooth. 12. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
What is an orange cream cupcake?
These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor! Orange is totally one of those flavors that gets overlooked, even by me, yet it’s a flavor I love.
How to make orange cake mix?
Step 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Advertisement Step 2 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.
How many cupcakes did you get out of your Orange Cake?
These are great! Love the orange flavor and nice fluffy but moist cupcakes. Only got 22 cupcakes out of the recipe, maybe I filled a little too full in the cup :)I used ice cream scoop to fill cups.

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