ORANGE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
A delicious orange cupcake from scratch topping with a rich and creamy homemade cream cheese frosting
Provided by Amee
Categories Dessert
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time until well mixed, then add extracts.
- Combine all dry ingredients in a separate bowl and whisk until combined.
- Add to butter mixture then alternately add milk and orange juice beating well with each addition.
- Pour into paper-lined muffin tins about 2/3 full.
- Bake for 20-25 minutes until a toothpick comes out clean. Cool completely before frosting.
- To make the frosting:
- Whip cream cheese and butter in a large mixing bowl on medium speed until smooth.
- Scrape down the bowl, then slowly add confectioners' sugar, stopping to scrap down the bowl several times.
- Add orange juice, vanilla, and zest and mix on medium speed until frosting is smooth and fluffy.
- Using your favorite decorating tip, pipe the frosting onto cupcakes and enjoy. Refrigerate frosted cupcakes if not eating right away.
Nutrition Facts : Calories 307 kcal, Carbohydrate 70 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 408 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
ORANGE SLEEPY POPPY CUPCAKE WITH SPIKED ORANGE CREAM CHEESE FROSTING
Steps:
- For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
- In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
- Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
- For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
- Using a piping bag, pipe the frosting onto the cupcakes.
ORANGE CREAM CHEESE FROSTING
Great on Carrot Walnut Cookies (see recipe).
Provided by Debbie Rowe
Categories Desserts Frostings and Icings Cream Cheese
Yield 50
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
- Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
- Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g
ORANGE DATE CUPCAKES
The perfect pairing of oranges and dates is made even better with this silky smooth cream cheese frosting. For an added touch, decorate each cupcake with a jellied orange slice. -Lynn Hollingsworth, Ada, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in dates and orange zest. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and extract; beat until smooth. Add enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
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.
DATE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
I got this great recipe from one of my favorite cookbooks, "Cupcakes! By: Elinor Klivans". These cupcakes are so yummy the only thing I changed was the frosting, I used my cream cheese frosting recipe instead, which is less sweet.
Provided by Cupcake-Princess
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- For the cupcakes: Preheat oven to 325 degrees. Line a cupcake pan with 12 paper baking cups, spray inside each liner with nonstick cooking spray.
- Put dates into a small bowl and pour boiling water over them. Set aside to cool to room tempature, about 10 minutes.
- In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, molasses, and vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended. Stir in dates and walnuts.
- Divide batter evenly between prepared baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
- For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth.
- On low speed gradually add powdered sugar. Add vanilla and orange zest and beat until smooth and creamy. Spread frosting on cupcakes.
Nutrition Facts : Calories 276, Fat 14.2, SaturatedFat 5.3, Cholesterol 38.6, Sodium 154, Carbohydrate 34.6, Fiber 2.3, Sugar 21, Protein 4.8
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