Orange Cream Filled Cupcakes Recipes

ORANGE CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE CREAM DREAM CUPCAKES W/FILLING

Steps:

• Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
• In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
• In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
• Add extract and 2 to 4 drops food coloring (optional), mixing well.
• Add flour mixture alternating with buttermilk mixture. Mix until well combined.
• Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
• Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
• Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
• To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

FILLED AND FROSTED ORANGE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
• Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Meanwhile, put a mixing bowl in the freezer for 10 minutes.
• Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
• Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
• Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.