Orange Creamsicle Cupcakes #2

By carvalhohm

Ingredients

• FROSTING:
• 3 eggs
• 1-1/2 cups sugar
• 1 cup canola oil
• 1/2 cup buttermilk
• 1/3 cup orange juice
• 2 teaspoons grated orange peel
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 1 jar (7 ounces) marshmallow creme
• 2 cups vanilla ice cream
• Orange peel strips

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, beat first eight ingredients until well blended. Combine flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using melon scoop, remove small amount of cake from tops of cupcakes. Top each with small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.