Creamsicle Cupcakes

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

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.

The 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.

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.

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."

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

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha's Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene's Recipe Journal
• Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
• Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
• Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
• Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Victoria Sponge Cupcakes by Cookaholic Wife

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

Created using The Recipes Generator

Adapted from Taste of Home magazine, Feb/March 2014