creamsicle cupcake with orange buttercream frosting

Name: CREAMSICLE CUPCAKE WITH ORANGE BUTTERCREAM FROSTING
Yield: 24
Ingredients: 1 1/2 - sticks, unsalted butter,; - softened; 1 1/2 cup(s) granulated sugar; 2 teaspoon(s) baking powder; 2 teaspoon(s) vanilla extract; 4 large eggs; 2 1/4 cup(s) all purpose flour; 1/2 cup(s) sour cream; 2 teaspoon(s) grated orange zest; 1/2 cup(s) freshly squeezed orange; - juice; NOTE: GRATE THE ORANGE BEFORE SQUEEZING; THE JUICE OUT.; ORANGE BUTTERCREAM FROSTING; 1/2 cup(s) butter, room temperature; 1/3 cup(s) orange marmalade; 1 1/2 cup(s) powdered sugar; 1 tablespoon(s) heavy cream; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) orange extract

(8 ratings)

review

Private Recipe by

Jo Anne Sugimoto

@sugarnspicetedibears

Kaneohe, HI

Here is one of those gorgeous recipes that is in my section of the "To Bake List". I would like to share this recipe with everyone. If I don't test bake this before anyone, please whoever does, let me know how it turns out. It's a recipe that also has been tweeked a little by me. And of course, the photo is not mine but to give you a visual idea of what it should look like.

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(8 ratings)

yield 24 Cupcakes

Ingredients For creamsicle cupcake with orange buttercream frosting

1 1/2

sticks, unsalted butter,
softened
1 1/2 c

granulated sugar
2 tsp

baking powder
2 tsp

vanilla extract
4 lg

eggs
2 1/4 c

all purpose flour
1/2 c

sour cream
2 tsp

grated orange zest
1/2 c

freshly squeezed orange
juice
NOTE: GRATE THE ORANGE BEFORE SQUEEZING
THE JUICE OUT.
ORANGE BUTTERCREAM FROSTING
1/2 c

butter, room temperature
1/3 c

orange marmalade
1 1/2 c

powdered sugar
1 Tbsp

heavy cream
1 tsp

vanilla extract
1/2 tsp

orange extract

How To Make creamsicle cupcake with orange buttercream frosting

1
Heat oven to 350 degrees. Prep cupcake pan with foil liners - 24 count.

2
Beat butter, sugar, baking powder, vanilla, orange zest and orange juice in a large bowl with hand mixer on high for 3 minutes, or until fluffy. Add eggs, one at a time, beating well after each egg. On low speed, beat in flour in 3 additions alternating with the sour cream in 2 additions, just till blended, do not over mix.
3
Spoon evenly into cupcake pan and bake for 22 to 25 minutes, do the toothpick test and if the toothpick comes out clean and the tops are golden, remove from oven and let cool on a wire rack for 10 minutes before removing the cupcakes from the pan to cool completely.
4
While the cupcakes are cooling, let's make the frosting.
5
Beat the butter till creamy.
6
Beat in the orange marmalade.
7
Beat in the powdered sugar.
8
Add in the heavy cream and the vanilla and orange extract. Blend well.
9
Should be enough buttercream frosting to frost 24 cupcakes.
10
Garnish tops of cupcakes with a few strips grated orange peels.
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