Orange Creamsicle Cupcakes Recipe

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Orange Creamsicle Cupcakes Recipe
Orange Creamsicle Cupcakes Recipe photo by Taste of Home
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Orange Creamsicle Cupcakes Recipe

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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!
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 386 calories, 20g fat (6g saturated fat), 56mg cholesterol, 276mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 4g protein.

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  • 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
  1. 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.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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.
  3. 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.
Originally published as Orange Creamsicle Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p186

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Reviews forOrange Creamsicle Cupcakes

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MY REVIEW
jupiterwray User ID: 8319577 224117
Reviewed Apr. 4, 2015

"Cupcakes were totally bland, probably from too much flour and using oil instead of butter. The frosting melted all over the place when I put them out for my guests. Tried again a second time, added another tablespoon of orange extract and the cupcakes were STILL bland! I ended up making a vanilla bean frosting with an orange icing drizzle on top. That was the only thing that saved these cupcakes."

MY REVIEW
danielleylee User ID: 4484886 122698
Reviewed Jul. 9, 2014

"I made these tonight as mini cupcakes using a size 60 scoop and baked for 10 to 11 minutes. The batter yields 69 minis. I decided to go with a cream cheese frosting instead of the marshmallow frosting but awesome cake batter with a zesty natural orange flavor."

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