Orange Creamsicle Cupcakes - The Crafty Working Mom | The Crafty Working Mom

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Orange Creamsicle Cupcakes August 14, 2012

Filed under: — admin @ 4:12 pm

Orange Creamsicle Cupcakes

Meal type Dessert
Website Key Ingredient

Ingredients

Cupcakes

  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons citrus olive oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 Zest orange
  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups heavy cream
  • 1/4 cup orange juice, freshly squeezed

Marshmallow Cream Filling

  • 7oz marshmallow fluff
  • 1/2 cup unsalted butter, at room temperature

Orange Buttercream

  • 1/2 cup unsalted butter, at room temperature
  • 1/8 - 1/4 cup orange juice, freshly squeezed
  • 1 Zest orange
  • 1/4 teaspoon vanilla extract
  • 4 cups powdered sugar

Directions

Step 1
Cupcakes: Preheat oven to 350 degrees and line muffin pans with paper liners. (This made 16 cupcakes for me.)
Step 2
Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy. Add vanilla and eggs and mix about one more minute until well incorporated. Stir in orange zest. In a separate bowl, sift together flour, baking soda, baking powder and salt. Separately combine heavy cream and orange juice. Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour. Mix until just incorporated after each addition.
Step 3
Scoop batter into prepared liners, filling about 2/3 of the way full. Bake about twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and then transfer to wire racks to cool completely.
Step 4
Marshmallow Cream filling:
Cut butter into small pieces and add to fluff in a mixing bowl. Beat on medium speed until smooth and creamy. Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly. (Don’t add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)
Step 5
Orange Buttercream:
Beat butter on medium speed until light and fluffy, about three minutes. Add orange juice, zest, and vanilla and mix until well combined. Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency. Whip on medium high speed about two minutes until smooth and creamy. Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.