Orange Dreamsicle Cupcakes Recipes

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GLUTEN-FREE ORANGE CREAMSICLE CUPCAKES

This cupcake has a double dose of orange, in the frosting and in the cake. Oranges naturally contain both vitamin C and natural sugars that provide both sweet and tart accents. Combined with creamy coconut milk, it's better than an orange-cream ice pop! A combination of gluten-free starches unite to create this tasty treat that's as good as any flour-based cupcake.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 18



Gluten-Free Orange Creamsicle Cupcakes image

Steps:

  • For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
  • Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
  • Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
  • Cool the cupcakes until no longer warm to the touch, 30 minutes.
  • For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
  • Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.

1/2 cup unsweetened coconut milk
1 tablespoon apple cider vinegar
1 cup sweet sorghum flour
1/2 cup gluten-free potato starch
1/4 cup gluten-free cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup orange juice
1/3 cup canola oil
1 tablespoon vanilla extract
1/2 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
3 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon firmly packed orange zest
1 teaspoon vanilla extract

ORANGE CREAMSICLE CUPCAKES

Make and share this Orange Creamsicle Cupcakes recipe from Food.com.

Provided by Kristenblakley

Categories     Dessert

Time 55m

Yield 14 cupcakes, 14 serving(s)

Number Of Ingredients 12



Orange Creamsicle Cupcakes image

Steps:

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
  • *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.

Nutrition Facts : Calories 237.4, Fat 12.2, SaturatedFat 7.3, Cholesterol 61.5, Sodium 144, Carbohydrate 29.1, Fiber 0.6, Sugar 14.8, Protein 3.1

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, softened
1 cup granulated sugar
1 1/2 tablespoons finely grated orange zest (from about 1 1/2 oranges)
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1 1/2 teaspoons orange extract
1 teaspoon vanilla extract

ORANGE CREAMSICLE® CUPCAKES

A cupcake for when you're missing summer!

Provided by Yamamsis

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 18



Orange Creamsicle® Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
  • Whisk flour, baking powder, and salt together in a medium bowl.
  • Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
  • Pour batter evenly into the prepared tin.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
  • Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
  • Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 g

1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 eggs
⅔ cup milk
2 teaspoons vanilla extract
2 teaspoons orange extract
½ cup unsalted butter, softened
3 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon orange extract
1 teaspoon vanilla extract
1 orange, peeled and sliced
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons powdered sugar

CREAMSICLE CUPCAKES

Make and share this Creamsicle Cupcakes recipe from Food.com.

Provided by Kasha

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14



Creamsicle Cupcakes image

Steps:

  • 1. Heat oven to 350°F Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
  • 2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
  • 3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
  • 4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.

Nutrition Facts : Calories 214, Fat 12.4, SaturatedFat 7.5, Cholesterol 67.3, Sodium 51.5, Carbohydrate 23.4, Fiber 0.4, Sugar 13.4, Protein 2.8

3/4 cup unsalted butter, softened
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
4 large eggs
2 1/4 cups all-purpose flour
1/2 cup milk
1/2 cup orange juice
2 teaspoons grated orange zest
1 1/2 cups heavy cream, whipping cream, frosting
1/2 cup confectioners' sugar, frosting
1 tablespoon grated orange zest, frosting
liquid orange food coloring (optional)
thin strips orange zest, frosting (to garnish)

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