Best Orange Sleepy Poppy Cupcake With Spiked Orange Cream Cheese Frosting Recipes

ORANGE CREAM CHEESE FROSTING

Orange Cream Cheese Frosting image

Great on Carrot Walnut Cookies (see recipe).

Provided by Debbie Rowe

Categories Desserts Frostings and Icings Cream Cheese

Yield 50

Number Of Ingredients 6

Ingredients

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 ½ cups confectioners' sugar
¾ cup chopped walnuts

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

WINNING RECIPE OATMEAL-RAISIN CUPCAKES, ORANGE CREAM CHEESE ICING

Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing image

Provided by Food Network

Time 1h24m

Yield 36 cupcakes

Number Of Ingredients 22

Ingredients

3 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour
2/3 cup oat bran
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cup raisins
1 cup sweetened flaked coconut
Orange Cream Cheese Icing, recipe follows
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Pinch salt
2 1/2 cups confectioners' sugar, sifted
2 teaspoons grated orange zest
2 teaspoons orange flavored liqueur or extract

Steps:

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.;