Best Orange Rolo Cupcakes Recipes

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DREAMY ORANGE CUPCAKES



Dreamy Orange Cupcakes image

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Provided by MrsFisher0729

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h45m

Yield 24

Number Of Ingredients 16

1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
  • To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
  • Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g

ORANGE DREAM MINI CUPCAKES



Orange Dream Mini Cupcakes image

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade

Steps:

  • Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE ROLO CUPCAKES



Orange Rolo Cupcakes image

The addition of orange peel in the mix really bumps up the flavor in these terrific cupcakes. But the real delight is when you reach the Rolo in the middle. It is such a great surprise - a definite treat!

Provided by Rosetta Sperring

Categories     Cakes

Number Of Ingredients 10

1 box orange Duncan Hines cake mix
1 Tbsp grated orange peel
24 unwrapped Rolo candy (frozen)
24 Rolo candy (not-frozen)
ICING RECIPE
1 c (2 sticks) butter (room temperature)
1 tsp vanilla
1 tsp orange extract
1 lb 10x confectioner sugar (sifted)
1 -2 tsp whipping cream (or milk, or half n' half)

Steps:

  • 1. Make cake mix according to package directions.
  • 2. Place a frozen Rolo in the bottom of each cupcake paper.
  • 3. Pour cake batter over frozen Rolo (2/3 full).
  • 4. Bake at 350 for 18 minutes or until a toothpick inserted comes out clean.
  • 5. Allow to cool and then ice with icing recipe below.
  • 6. For icing, cream all the icing ingredients together until fluffy.
  • 7. Top each cupcake with a Rolo on top of icing, then decorate. Make sure you put sprinkles on before icing dries.

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