Orange Rolo Cupcakes Recipes

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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.

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

GOLDEN ORANGE CUPCAKES



Golden Orange Cupcakes image

Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. -Helen Hassler, Denver, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 cupcakes.

Number Of Ingredients 12

1/2 cup shortening
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup water
1/3 cup orange juice
Orange Buttercream Frosting or frosting of your choice

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 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. Frost cupcakes.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 108mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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

ORANGE ROLO CUPCAKES



Orange Rolo Cupcakes image

The addition of orange peel in the mix really bumps up the flavor in these terrific cupcakes. But the real delight is when you reach the Rolo in the middle. It is such a great surprise - a definite treat!

Provided by Rosetta Sperring @Rosetta

Categories     Cakes

Number Of Ingredients 10

1 box(es) orange Duncan Hines cake mix
1 tablespoon(s) grated orange peel
24 - unwrapped Rolo candy (frozen)
24 - Rolo candy (not-frozen)
ICING RECIPE
1 cup(s) (2 sticks) butter (room temperature)
1 teaspoon(s) vanilla
1 teaspoon(s) orange extract
1 pound(s) 10x confectioner sugar (sifted)
1 -2 teaspoon(s) whipping cream (or milk, or half n' half)

Steps:

  • Make cake mix according to package directions.
  • Place a frozen Rolo in the bottom of each cupcake paper.
  • Pour cake batter over frozen Rolo (2/3 full).
  • Bake at 350 for 18 minutes or until a toothpick inserted comes out clean.
  • Allow to cool and then ice with icing recipe below.
  • For icing, cream all the icing ingredients together until fluffy.
  • Top each cupcake with a Rolo on top of icing, then decorate. Make sure you put sprinkles on before icing dries.

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

Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 12

Number Of Ingredients 15

140g light brown sugar
100g self raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
50g dark chocolate , finely chopped, plus extra for decoration
2 large oranges , zested
300g icing
150g unsalted butter , softened
1 orange , zested, plus extra zest to decorate
25g cocoa powder
2 tbsp milk
orange gel food colouring

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
  • Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
  • Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium

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