Orange Date Cupcakes Recipes

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ORANGE MERINGUE CUPCAKES



Orange Meringue Cupcakes image

These cupcakes are a citrus-lover's dream: We worked orange into the cake and the frosting!

Provided by Food Network Kitchen

Time 2h

Yield 24 cupcakes

Number Of Ingredients 14

2 cups cake flour (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon fine salt
1 2/3 cups sugar
1 teaspoon finely grated orange zest
2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
8 large egg whites
1 1/3 cups sugar
2 teaspoons orange juice plus 1 teaspoon finely grated orange zest and more, for serving
Pinch of cream of tartar
Pinch of fine salt

Steps:

  • Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
  • Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
  • Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
  • Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
  • Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
  • Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.

ORANGE DATE CUPCAKES



Orange Date Cupcakes image

The perfect pairing of oranges and dates is made even better with this silky smooth cream cheese frosting. For an added touch, decorate each cupcake with a jellied orange slice. -Lynn Hollingsworth, Ada, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs
1 tablespoon orange extract
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1 cup chopped dates
4 teaspoons grated orange zest
FROSTING:
3 ounces cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon orange extract
2 to 3 teaspoons whole milk

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in dates and orange zest. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and extract; beat until smooth. Add enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE-DOWN BLOOD ORANGE CUPCAKES



Upside-Down Blood Orange Cupcakes image

Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. -Monica Chadha, Fremont, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

4 medium blood oranges
1/4 cup whole-berry cranberry sauce
1 package orange cake mix (regular size)
3 large eggs, room temperature
1 cup water
1/3 cup olive oil
3 to 4 drops orange oil, optional
Creme fraiche or sour cream, optional

Steps:

  • Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top with cranberry sauce. Bake 8 minutes., Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and orange oil, if desired; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche, if desired.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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

CHOCOLATE-ORANGE CUPCAKES



Chocolate-Orange Cupcakes image

Chocolate and orange are a natural together. This is a really easy recipe that will wow your guests.

Provided by Basildon

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 17

½ cup all-purpose flour
½ cup white sugar
5 tablespoons white sugar, divided
1 teaspoon baking powder
3 tablespoons unsalted butter
½ cup milk
2 ounces dark chocolate, melted
1 egg
1 orange, juiced
3 tablespoons white sugar
½ cup unsalted butter, softened
1 tablespoon unsalted butter, softened
9 ounces confectioners' sugar
2 tablespoons milk, or more as needed
2 ounces white chocolate, melted
1 orange, zested
4 ounces orange-flavored chocolate

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
  • Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
  • Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
  • Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
  • Decorate cooled cupcakes with icing.
  • Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 54.7 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 10.9 g, Sodium 60 mg, Sugar 46.1 g

ORANGE CHOCOLATE CUPCAKE RECIPE BY TASTY



Orange Chocolate Cupcake Recipe by Tasty image

Here's what you need: oranges, chocolate cake mix, eggs, oil, orange juice, cream cheese, vanilla extract, orange zest, butter, powdered sugar

Provided by Dhruv Vohra

Yield 12 servings

Number Of Ingredients 10

3 oranges
1 box chocolate cake mix
3 eggs
½ cup oil
1 cup orange juice
4 oz cream cheese, room temperature
1 teaspoon vanilla extract
¼ teaspoon orange zest, plus more for garnish
8 tablespoons butter, room temperature
1 ¼ cups powdered sugar

Steps:

  • Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
  • Juice the orange, reserve for the cake mix.
  • Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
  • Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
  • Bake 25 minutes.
  • In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
  • Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 51 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 33 grams

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