Fresh Orange Cupcakes With Orange Icing Recipes

FRESH ORANGE CUPCAKES WITH ORANGE ICING

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.

FILLED AND FROSTED ORANGE CUPCAKES

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.

EASY FRESH ORANGE CUPCAKES WITH ORANGE BUTTER CREAM FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees. Paper line or grease 24 muffin cups. • Combine cake mix, orange juice, eggs, oil and orange zest in large mixing bowl. With an electric mixer blend until moistened, beat on low speed for 30 seconds then on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling each 2/3 full. • Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. • Place butter, orange juice and orange zest in medium mixing bowl. Using an electric mixer beat until light and fluffy. Gradually beat in powdered sugar and salt. Frost cupcakes with Quick Orange Buttercream Frosting, decorate as desired.

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.

CARROT CUPCAKES WITH ORANGE ICING

Steps:

• Make cupcakes:
• Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
• Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
• Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
• Make icing:
• Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

ALMOND CUPCAKES WITH ORANGE ICING

Steps:

• In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the 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 KISS-ME CUPCAKES

Steps:

• Combine first 6 ingredients in a bowl; stir well and set aside.
• Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
• Add orange juice mixture; beat at low speed of an electric mixer until smooth.
• Set aside.
• Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
• Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
• Gently stir 1/4 of egg white mixture into orange mixture.
• Gently fold remaining egg white mixture into orange mixture.
• Divide batter evenly among 12 paper lined muffin cups.
• Bake at 350 degrees for 19 minutes or until lightly browned.
• Remove from pan; let cool on a wire rack (set over a piece of wax paper).
• Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
• Spread thinly over the top of the cupcakes.