Orange Cream Dream Cupcakes W/Filling
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
30 cupcakes
ingredients
- 2 1⁄2 cups all-purpose flour (start cupcake)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup sour cream
- 3 drops orange food coloring (optional)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange extract (end cupcake)
- 2 cups unsalted butter, softened (start icing)
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1 teaspoon orange extract
- 3 drops orange food coloring (optional, end icing)
- 2 cups non-dairy whipped topping (start filling)
- 1 cup of left over orange buttercream frosting (from above. see instructions, end filling)
directions
- 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.
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RECIPE SUBMITTED BY
MoonlitYueh
Lake Havasu City, Arizona