ORANGE CREAMSICLE CUPCAKES

Orange Creamsicles are one of those childhood treats that you never outgrow. For me though, it was always those little orange sherbet dixie cups with the cute wooden spoon paddles. They had the perfect balance of cool, creamy vanilla with the smooth, tangy orange sherbet. By far, one of my absolute favorites! Probably because it reminds me of of my Grandma Lil and how her freezer was consistently stocked with these sweet and refreshing treats.

INGREDIENTS
Cupcakes:

• 1 (16.25 oz) box white cake mix
• 1 (3 oz) box orange gelatin, less 2 Tablespoons to use for frosting
• 3 egg whites
• 2 Tablespoons orange zest (about one large orange)
• 3/4 cup freshly-squeezed orange juice
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla

Filling:

• 2 teaspoons hot water
• 1/4 teaspoon salt
• 1 (7 oz) jar marshmallow creme
• 1/2 cup (115g) shortening
• 1/3 cup (40g) powdered sugar
• 1 teaspoon vanilla extract

Frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 5-6 cups powdered sugar*
• 2 Tablespoons orange gelatin
• 1-2 Tablespoons milk or cream
• Orange sprinkles, optional

INSTRUCTIONS
Make the Cupcakes:

1. Preheat oven to 350F degrees. Line 2 muffin tins with paper liners.
2. In a large bowl, combine the cake mix, orange gelatin (reserve 2 Tablespoons for frosting), egg whites, orange zest, orange juice, milk, oil, and vanilla. Use a whisk to stir until well incorporated.
3. Scoop batter evenly into prepared liners, filling them about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before filling.
4. For full instructions : www.abajillianrecipes.com

Share this post