Orange Creamsicle Cupcakes

Hey guys!! πŸ™‚ Lisa here.

Hope y’all have had a wonderful week so far. Jordan and I have both been so crazy busy with school, work, and travel. Jordan is actually in New York for the week spending some time with her family. Lucky girl!! πŸ˜‰

I’ve spent my entire week trying to keep up with my Calculus II class; I finally found a summer class that is semi-difficult, and I’m loving it. The homework is killing me though. Sorry about being MIA on the blogosphere guys πŸ™‚

So I pinned this yummy looking recipe almost a year ago (Are y’all on Pinterest?! I’m so obsessed. Follow me!), and we just got around to making it. It makes a dense orange cake, the marshmallow melts into the cake to give an added sweetness, and the buttercream frosting is seriously perfection. You’ve got to try this one!

Orange Creamsicle Cupcakes

adapted from this recipe

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

7oz marshmallow fluff

Preheat oven to 350 degrees and line muffin pans with paper liners.

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.

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.

Once cooled, cut a slit into the top of each cupcakes. Using a frosting bag (or plastic bag with the corner snipped off), pump the filling into each cupcake.

Orange Buttercream:
1/2 cup unsalted butter, at room temperature
1/4 cup orange juice, freshly squeezed
Zest of 1 large orange
1/4 tsp vanilla extract
3 cups powdered sugar

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.

Don’t mind the blurry phone picture. Also, don’t mind my large cupcake vs. Jordan’s mini cupcake. She’s health conscious, and I could probably just swim in buttercream frosting for the rest of my life… what diet?? πŸ˜‰ I really love these cupcakes, and I hope y’all do too! Let me know if you make them.

Have a good week guys!



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