Mini Orange Creamsicle Cupcakes

• Vegetarian

• Produce

  • 2 3/4 tbsp Orange, zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/8 tsp Baking powder
  • 1/8 tsp Baking soda
  • 3 3/4 tsp Orange extract
  • 97 tbsp Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Drinks

  • 8 tbsp Orange juice, freshly squeezed

• Dairy

  • 18 tbsp Butter, unsalted
  • 14 tbsp Heavy cream

Found on lepetiteats.com

Ingredients

• for the cupcake batter:
• 1 cup all-purpose flour
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt
• 2 Tbsp unsalted butter, room temperature
• ½ cup sugar
• ¾ Tbsp orange zest
• 1 egg
• 6 Tbsp heavy cream
• 2 Tbsp freshly squeezed orange juice
• ¾ tsp orange extract
• ½ tsp vanilla extract
• for the cream filling:
• ½ cup heavy cream
• 1 Tbsp confectioners sugar
• for the orange buttercream frosting:
• ½ cup unsalted butter, room temperature
• 3 cups confectioners sugar, sifted
• ½ tsp vanilla extract
• 1½ tsp orange extract
• 1 Tbsp orange zest
• 3 Tbsp freshly squeezed orange juice, strained
• for the orange buttercream frosting:
• ½ cup unsalted butter, room temperature
• 3 cups confectioners sugar, sifted
• ½ tsp vanilla extract
• 1½ tsp orange extract
• 1 Tbsp orange zest
• 3 Tbsp freshly squeezed orange juice, strained

Directions

• Preheat oven to 350 degrees and line mini muffin tins with paper cups. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl.
• In a separate mixing bowl use an electric mixer on medium speed to cream the butter, sugar and orange zest until light and fluffy. Add egg and continue to mix until just incorporated.
• Combine cream, orange juice, orange extract and vanilla extract in a small bowl or liquid measuring cup. Set mixer to low speed and blend in ⅓ of flour mixture followed by ⅓ of cream mixture. Continue to add wet and dry ingredients in alternating batches, mixing at each stage until just combined.
• Divide batter evenly among paper lined muffin cups, filling each cup about ¾ full.
• Bake for about 15-18 minutes rotating muffin tins once halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly, then transfer to a wire rack to cool completely.
• To make the cream filling, whip ½ cup of heavy cream with 1 tablespoon confectioners sugar until light and fluffy. Transfer to a piping bag fitted with a small round tip.
• When cupcakes have cooled completely insert a small round pastry tip into each cupcake and push about halfway down, using a twist and scoop motion to remove that portion of cake. Fill the remaining empty well with the whipped cream filling. Repeat for all cupcakes.
• Prepare the frosting. In a mixing bowl with electric mixer, combine the butter, confectioners sugar, vanilla extract and orange extract until blended. Add the orange zest juice and beat until smooth and creamy. Add more confectioners sugar or orange juice if necessary until desired consistency is reached. Transfer to a piping bag fitted with a pastry tip and pipe a dollop of frosting onto each cupcake.