Tag Archives: cream cheese frosting

Orange Creamsicle Cupcakes

14 Aug

Happy National Creamsicle Day

It seems like every day there is a food that we Americans are honoring, and you know what? I am so okay with that! Earlier this week it was National S’mores Day and today is National Creamsicle Day!! I love creamsicles…I mean, I love and adore S’mores but OMG I am seriously IN LOVE with the vanilla orange mixture of creamsicles.

My favorite memory is when I was younger at summer birthday parties playing in the hot sun and then just when I thought I was going to pass out of heat, the adults would whip out the little individual plastic scalloped containers full of orange and vanilla ice cream.  You know, the one’s with the wooden double sided spoons…I am craving one right now!

Instead of just going to the store and buying a bag full of these little ice cream containers (and eating them ALL) I just had to make creamsicle cupcakes!! What could be better than cupcakes that TASTE like ice cream and WON’T melt?!? Ummmm….nothing.

Before trying to actually bake these cupcakes, I looked at several Creamsicle cupcake recipes and after my research, I created my own recipe.  So please, if you are to re-blog this recipe please link me  🙂

To make the cupcakes and frosting to taste like orange I used orange flavored Jell-o powder and to make the vanilla more cream tasting I used a cream cheese frosting I added more vanilla extract than normal and used pure vanilla extract.

These cupcakes are pretty easy to make and the taste of them seems like you spent hours slaving in the kitchen!

Equipment you will need

  • Electric mixer
  • Whisk
  • 2 standard 12 cupcake pan
  • 24 standard cupcake liners
  • Measuring cups
  • Measuring Spoons
  • Mixing bowls
  • 2 piping bags (or ziplock bags)

Creamsicle Cupcakes

Makes about 24 standard cupcakes

Orange Cream Cupcakes

  •  3 ounce package orange flavored Jell-o powder
  • 4 serving size package cream cheese instant pudding mix
  • 2 ½ cup all purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 2 cup granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 ¼ cup orange juice

Preheat your oven to 350 degrees.  Line the 24 standard cupcake cups with liners.  Right away, set aside 2 teaspoons of the Jell-o powder to use for the cream cheese frosting.

In a medium bowl, whisk together the flour, salt, baking powder, instant cheesecake powder, and the rest of the Jell-o powder.

In a large bowl whisk together the oil and sugar until smooth and combined.  Add each egg one at a time, combing completely between each egg.  Add the vanilla and mix until combined.  Add the orange juice and slowly mix into batter (it might splatter everywhere if you whisk too hard).  Now, add the flour mixture and mix until just combined and smooth.

Evenly pour the batter into the cupcakes cups, filling each about 2/3 full.  Bake for 18-22 minutes or until a toothpick inserted in the center of the middle cupcake come out clean.  Cool the cupcakes in the baking pan for 5 minutes and then transfer cupcakes to a wire rack to let cool completely, about 1-2 hours.

Creamsicle Cream Cheese Frosting

  • 2 teaspoon orange flavored Jell-o powder
  • 10 tablespoon unsalted butter , room temperature
  • 8 ounces cream cheese, softened
  • 2 teaspoon vanilla extract
  • 4-5 cup powdered sugar

In a large bowl, using an electric mixer on low, beat the butter, cream cheese, and 1 ½ teaspoon vanilla until mixed completely and smooth, takes about 2 minutes.  Add 4 cups of powdered sugar, mixing on low-medium speed until smooth, about 2 minute.  Add more powdered sugar until you get desired consistency.

Place 1 cup of the original cream cheese frosting in a spate bowl and beat in the remaining ½ teaspoon of vanilla extract.  To the remaining cream cheese frosting add the reserved orange flavored Jell-o powder and beat until combined.

In one of the piping or ziplock bags, pour in the orange flavored cream cheese frosting and in the other piping or ziplock bag pour in the vanilla flavored cream cheese frosting.  Snip off about 1/2 inch of the corner of the orange flavored cream cheese frosting and pipe the frosting on each cupcake to cover the top.  Now snip off ¼ inch of the corner of the vanilla flavored cream cheese frosting and pipe a small blob on top of each cupcake.

Now it is time to get down and eat your creations!! Have a wonderful National Creamsicle Day and celebrate to the fullest!!!

Alright, so I know that there are people in this world that just love cupcakes and hate to bake!  All you non baking creatures out there are in LUCK! Instead of convincing a loved one to make them for you, you can go to my ETSY Shop and get them sent directly to your door! Your package will come with a collection of unfrosted cupcakes, both types of frosting on the side and directions on how to decorate.  That easy!!  To honor this day, you can now get 10% your order, just type in OJCream at checkout.

And remember, a cupcake WILL always help!

~Linnie

Advertisements

Blueberry Cheesecake Cupcakes

19 Jul

I was looking through my refrigerator yesterday and ran into a container full of fresh blueberries.  Now, I am one of those weird people who doesn’t really like eating fruit alone, so I knew if I didn’t do something with these blueberries soon they would go bad and be a waste (and I just can’t let that happen).

So…..but better way than to make cupcakes out of these blueberries!!!!  But, instead of just making a basic blueberry cupcake with a buttercream frosting I decided to take it one step further and make a Cheesecake cupcake!!  Not just a mini cheesecake with a graham cracker crust, but a light and fluffy cupcake that TASTES like cheesecake!

Fresh out of the oven

I did a little online research to figure out how I could get the exact cheesecake taste inside the cupcake…And BAM it was created!!

Blueberry Cheesecake Cupcakes

For the topping I used a cream cheese frosting, but instead of a basic cream cheese frosting, I added more cream cheese and less sugar to make it taste more like cheesecake than frosting.  And of course, I had to garnish these beauties with fresh blueberries!!

These were super easy and quick to make, it even shocked me! I only used one bowl and one machine to whip up these babies!  And, to prove it to you all, here is the recipe!!

What tools you will need

An 11 cup food processor

Measuring cups

Cupcake Liners

Cupcake Pan

Oven

….yup, that’s it

Blueberry Cheesecake Cupcakes

Makes about 12 regular cupcakes

  • 1/2 cup of Salted Butter, softened
  • 1/4 cup of  Cream Cheese, at room temperature
  • 1/2 cup + 2 tbsp pf Granulated Sugar
  • 1 + 1/2 tsp pf Lemon Zest, finely grated
  • 2 Large Eggs, at room temperature
  • 1 cup of Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • 3/4 cup of Blueberries, fresh or frozen plus extra for garnishing the finished cupcake
Preheat your oven to 350°F and line a 12 standard cupcake pan with paper liners.

Place the butter, cream cheese, sugar, eggs, zest and flour into a food processor (no sifting needed..isn’t awesome?).
Process your ingredients for about 10-15 seconds. Scrape down the sides of the bowl and process again for 10 seconds or until you can tell all of the butter is mixed in.

Pour in the warmed milk and pulse until combined (about 4-6 pulses).

Fill the liners a little less than 1/2 way full, you need the room of the blueberries and the remember that self rising flour DOES rise!

Top each uncooked cupcake with about 3-4 blueberries and try to keep them more in the middle then on the outer of the cupcake.
Bake for 17-25  minutes or until a skewer inserted into the center comes out clean.
Place cupcakes on a cooling rack right away and let cool completely before frosting.

My one bowl with cupcake batter in it

Cheesecake Frosting
  • 1/2 cup of cream cheese, room temperature
  • 1/4 of butter, room temperature
  • 1 + 1/2 cup of confectioner’s sugar
  • 1 tsp of lemon juice
In the same food processor (but cleaned) throw in the cream cheese, butter, lemon juice, and half of the sugar and process for about 10 seconds (or until combined).  Add the other half of the sugar and pulse until combine and mixed….DONE!
Now frost your cooled cupcakes however you like, I am in love with my large open star piper and I use it for regular and mini.  But, you can use a knife, ice cream scoop, piping bags…ANYTHING! And do not forget to top your cupcakes with even more blueberries!!
And remember, a cupcake WILL always help!
~Linnie
%d bloggers like this: