ORANGE CREAM-FILLED CUPCAKES

Orange Cream-Filled Cupcakes image

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!

Provided by Taste of Home

Time 40m

Yield 20 cupcakes.

Number Of Ingredients 20

Ingredients

3 large eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 jar (7 ounces) marshmallow creme
2 cups vanilla ice cream
Orange peel strips

Steps:

In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

Nutrition Facts : Calories 386 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.