Orange Creamsicle Cupcakes Recipe

Orange Creamsicle Cupcakes Recipe photo by Taste of Home

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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!

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Orange Creamsicle Cupcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 20 Servings

20 20 40

Ingredients

3 eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange peel
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

Directions

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 near 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. Yield: 20 cupcakes.

Nutritional Facts 1 cupcake equals 386 calories, 20 g fat (6 g saturated fat), 56 mg cholesterol, 276 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Creamsicle Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p186