Best Orange Dreamsicle Cupcakes Recipes

Orange Dreamsicle Cupcakes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield about 18

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon orange oil (available at specialty stores)
1/2 cup fresh orange juice (from 2 oranges)
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
2 to 3 tablespoons whole milk or heavy cream
Orange and/or white sanding sugar, for topping
Orange gummy candies, for topping

Steps:

Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

Orange Dreamsicle Cupcakes image

Provided by Carrie B

Categories Cakes

Time 35m

Number Of Ingredients 21

1 box cake mix, white
1 c orange sherbet, softened
2/3 c orange soda
1 c cake flour
3/4 c sugar
1 tsp salt
1/4 tsp baking soda
1 c sour cream (could also use singe serving orange creamsicle/orange yogurt)
3 eggs
1/2 c oil
1 Tbsp orange extract
optional drop/s orange food coloring for extra color
CREAM FILLING (AKA DING DONG FILLING)
5 Tbsp flour
1 c milk
5 Tbsp sugar
1 tsp vanilla extract
1 dash(es) salt
3/4 c sugar
1/2 c butter
1/2 c shortening

Steps:

1. For cake: Preheat oven to 325 degrees.
2. Sift all dry ingredients into bowl, then mix all wet ingredients into dry ingredients together until blended.
3. Scoop batter into cupcake liners/cupcake tin. Bake for 18-20 min until cooked through (cake springs back/or toothpick comes clean. Let cool on racks before adding filling. Makes approx 30-32 cupcakes
4. For Cream Filling: Cook together first 5 ingredients until thick like wallpaper paste. Make sure flour is added and mixed well so doesn't become lumpy. Cool.
5. Separately mix sugar, butter, and shortening. Add to cooled mixture and beat with mixer 5 minutes/or until fluffy. Squeeze into cooled cupcakes with a frosting bag and tip.
6. On Top: Orange glaze or frosting of your choice for top. I typically use the crusting buttercream recipe for all my cakes and cupcakes listed in my recipe file, and you could flavor that orange or vanilla to your liking and color with orange food coloring if preferred.