Orange Creamsicle Cupcakes

By kayjayjohnson

Ingredients

• Cupcakes:
• 1/2 cup unsalted butter, at room temperature
• 2 T citrus olive oil
• 1 cup sugar
• 2 T vanilla
• 2 eggs
• Zest of 1 orange
• 2 cups all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup heavy cream
• 1/4 cup orange juice, freshly squeezed

Details

Adapted from cakeeventsblog.com

Preparation

Step 1

Preheat oven to 350 degrees and line muffin pans with paper liners.

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy. Add vanilla and eggs and mix about one more minute until well incorporated. Stir in orange zest. In a separate bowl, sift together flour, baking soda, baking powder and salt. Separately combine heavy cream and orange juice. Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour. Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full. Bake about twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:
7 oz marshmallow fluff
1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl. Beat on medium speed until smooth and creamy. Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly. (Don't add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:
1/2 cup unsalted butter, at room temperature
1/8 - 1/4 cup orange juice, freshly squeezed
Zest of 1 orange
1/4 tsp vanilla extract
4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes. Add orange juice, zest, and vanilla and mix until well combined. Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency. Whip on medium high speed about two minutes until smooth and creamy. Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.