50/50 BAR ORANGE DREAM CUPCAKES

 

  • Cooking Time: 18-20
  • Servings: 12
  • Preparation Time: 15

Ingredients

  • Vanilla Orange Cupcakes:
  • 1 1/3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup juice from an orange
  • 1 tablespoon orange zest
  • 3/4 cup buttermilk
  • Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla exrtact
  • 3 tablespoons heavy cream
  • 1 cup marshmallow creme
  • Orange Vanilla Frosting:
  • 1 (8oz) package cream cheese, room temperature
  • ½ cup butter, softened
  • 3-4 cups sifted powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons juice from an orange
  • 1 teaspoon orange zest

Directions

  • Cupcakes:
  • Preheat oven to 350F. Place liners in a 12 cup muffin tin.
  • In a medium bowl, stir together flour, baking soda, baking powder and salt.
  • In a large bowl, using an electric mixer beat the butter and sugar together until it looks creamy.
  • Combine buttermilk and orange juice together in a bowl, set aside.
  • Beat in the egg, vanilla extract, and orange zest until mixture is smooth.
  • Add half of the flour mixture to the butter mixture and stir until almost combined.
  • Add buttermilk/orange mixture and stir, again, until almost combined.
  • Add the rest of the flour and stir until all ingredients are mixed in.
  • Divide batter evenly into muffin cups.
  • Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
  • Let cupcakes cool for 10 minutes and then remove from the muffin pan.
  • Cool completely before frosting.
  • Filling:
  • Cream the butter until light and fluffy in a with a paddle mixer.
  • Beat in 1/2 cup powdered sugar.
  • Add the vanilla and 1 tablespoon heavy cream; beat until smooth.
  • Beat in the remaining 1/2 cup powdered sugar and 2 tablespoons heavy cream in batches, alternating after each addition.
  • Beat in the marshmallow creme; set aside or refrigerate.
  • When ready to fill, core out center of cupcakes.
  • Put filling into a piping bag and pipe filling into the center of the cupcakes.
  • Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons heavy cream
  • 1 cup marshmallow creme
  • Orange Vanilla Frosting:
  • Put cream cheese and butter in bowl of electric mixer and blend on low until light and fluffy.
  • Add sugar, vanilla, orange juice, and zest.
  • Blend again on low until sugar is incorporated – approx. 1 minute.
  • Increase speed to medium and beat until light and fluffy all the way through. Do not over beat or you will get too much air in the frosting.
  • Adjust sugar to desired thickness for piping.

Notes

This recipe was a result in one of my favorite ice cream bars when I was a kid. I love to bring back childhood memories with my cupcakes. I added the Marshmallow mixture in the middle to give it that 3rd dimensional feeling of the cream in the bar.

Categories: Cupcakes  Filling  Frosting  Ice Cream  Mixer  Oven 

Author Credit: Annette Starbuck

Website Credit: www.thegoodiegirls.com

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