Orange Creamsicle Cupcake

With a cream filling.

Sweet flavor in every bite.

Don’t get me wrong, I think these cupcakes rock. Just be prepared for a sugar attack. Most of my customers are guys and like it that way. They’re gonna eat a whole cupcake in one bite. Just wait.

Orange Creamsicle Cake:* 1 stick unsalted butter, at room temperature
* 1 cup milk
* 2 1/4 cups flour
* 1 tsp baking powder
* 1/2 tsp salt
* 1 2/3 cup sugar
* 3 large egg whites, at room temperature
* 2 tsp vanilla extract
* 1 tsp orange extract

1.       Cream the butter and sugar on high (may take about 5 minutes).
2.       Add the egg whites one at a time. Make sure each egg white is incorporated before you add the next.
3.       Whisk together the dry ingredients – flour, salt, and baking powder.
4.       Add the flour to the butter mixture a little at a time, alternating with the milk.
5.       Beat until everything is incorporated, and then beat in the flavors.
6.       Scoop into cupcake liners and bake at 350 degrees for 22-25 minutes, depending on your oven.

Vanilla Cream Cupcake Filling:

From Baking Bites 

* 3 tbsp all-purpose flour
* 1/2 cup milk (low fat is fine)
* 1/2 cup butter
* 1/2 cup sugar
* 1 tsp vanilla extract

1. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil.

2. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.

3. When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.

4. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. 

5.Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Orange Buttercream Frosting:
* 2 stick butter, room temperature
* 6 oz (about 2/3 C) orange marmalade (without chunks)
* 3 C powdered sugar (more if needed)
* 2 T heavy cream
* 1 t vanilla extract
* 1 t orange extract

1. Beat butter until creamy.

2. Beat in marmalade.

3. Beat in powdered sugar.

4. Add heavy cream and extracts.

Orange Cream Cheese Frosting:
* 1/2 stick butter, room temperature
* 8 ounces cream cheese, room temperature
* 4 cups powdered sugar
* 3 tablespoons orange juice
* 1 tablespoon orange zest