Orange Dreamsicle Cupcakes 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.

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.

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.