Creamsicle Cupcakes | Karen's Kitchen Stories




These Mini Creamsicle Cupcakes remind me of the flavors of the frozen treats I used to buy from an ice cream truck. 




Creamsicle Mini Cupcakes



These Mini Creamsicle Cupcakes are flavored with orange and vanilla, just like Creamsicles (or Orange Julius).


These cupcakes are filled with a teaspoon of orange marmalade and then topped with a vanilla buttercream.

Creamsicle Mini Cupcakes with swirly frostingThe combination of orange jam and vanilla frosting was so delicious.


How to Fill the Mini Cupcakes:




To fill the mini cupcakes with the jam, you take a paring knife and cut out a small indentation. It was all I could do to not eat each cutout piece of cupcake (well, maybe I did).

Once you've created the cut-outs in the top of the cupcakes, just drop a teaspoon of good quality orange marmalade into the cavity.


Mini orange vanilla cupcakes with marmalade filling



The cupcake batter contains vanilla, fresh orange juice, and orange zest. The cupcake batter also includes buttermilk, which is a fabulous ingredient for adding moistness to baked goods.

The vanilla frosting for these cupcakes is light and fluffy. It was easy to pipe over the tops of these marmalade filled cupcakes, and was super tasty.


Mini orange vanilla cupcakes



How to Frost the Cupcakes




I'm normally not very good at cake decorating and frosting, but when you are working with tiny cupcakes, it definitely is easier. I used a "star" decorating tip for the frosting and felt all professional piping on top of the cupcakes.

Just pipe the frosting onto the top of the cupcake in a circle from the outside in. The piping tip does all of the heavy lifting, creating the swirly look.

You can also add some optional nonpareils (tiny round sprinkles). Sprinkles are great at hiding any flaws.

You can also spread the buttercream over the tops of the cupcakes with an offset spatula for a smooth look. Either way, they taste dreamy.

I have only two other cupcake recipes on this blog, these maple cupcakes, and these red wine chocolate cupcakes. Both demonstrate my lack of talent in the frosting arena. I definitely need to make more cupcakes... "for practice."


Mini orange vanilla cupcakes with sprinkles



This month the Baking Bloggers, organized by Sue of Palatable Pastime with the help of Wendy from A Day in the Life on the Farm, are going to a virtual tea party. Be sure to check out everyone else's tea party goodies.


Baking Bloggers



Baking for a Tea Party







Creamsicle Cupcakes









Yield: 48 mini cupcakes


Author: Karen Kerr





ingredients:




For the Cupcakes


  • 1/2 cup unsalted butter (one stick), softened

  • 1 cup sugar

  • 2 large eggs

  • 1 tablespoon orange zest

  • 1 tablespoon orange juice

  • 1/2 teaspoon pure vanilla extract

  • 1 1/2 cups (7 1/2 ounces) all purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup buttermilk




For the Buttercream


  • 1/2 cup unsalted butter, softened

  • 1/4 teaspoon salt

  • 2 cups powdered sugar

  • 2 tablespoons milk

  • 1 1/2 teaspoons pure vanilla extract

  • 1/2 cup orange marmalade

  • Sprinkles (optional)





instructions:



How to cook Creamsicle Cupcakes




To Make the Cupcakes


  1. Line two 24-cavity mini cupcake pans with paper liners and heat the oven to 325 degrees F.

  2. With a hand or stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the orange zest, orange juice, and vanilla, and beat until fully combined. 

  3. In a medium bowl, whisk together the flour, baking powder, and salt. Stir 1/3 of the flour mixture into to the butter mixture. Stir 1/2 of the buttermilk into the batter, and repeat. Stir in the final third of the flour mixture. 

  4. Divide the batter among the muffin cavities, filling each 2/3 full. 

  5. Bake the cupcakes for 11 to 13 minutes, until a toothpick comes out clean. 

  6. Cool in the pans on a rack for 5 minutes, and then remove the cupcakes from the pans and cool completely on a wire rack. 




To Make the Buttercream and Finish the Cupcakes


  1. Beat the butter and salt until smooth. 

  2. Gradually add the sugar while continuing to beat. Beat in the milk and vanilla until smooth. 

  3. Using a small sharp knife, cut a 3/4 inch wide cone shaped cavity into the top of each cupcake.

  4. Fill each cavity with marmalade, and top with the vanilla buttercream. 

  5. Top with a few sprinkles (optional)




https://www.karenskitchenstories.com/2019/05/creamsicle-cupcakes.html


Karen's Kitchen Stories



cupcakes, dessert, tea party



Dessert



American







Adapted from Taste of Home magazine, Feb/March 2014

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