Orange Creamsicle Cupcakes

A dense orange flavored cake with an orange cream filling and whipped topping!  I used the orange cake recipe from Cooking Classy and used recipes I have reworked for the cream filling and whipped topping.

Makes 24 cupcakes.

Orange Cake

4 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 sticks salted butter, softened
2 c sugar
zest of 2 large Navel oranges
4 large eggs
1 1/2 c heavy whipping cream
1/2 c orange juice
3 tsp pure orange extract
2 tsp pure vanilla extract

Whipped Topping

2 c heavy whipping cream
1/4 c sour cream
1/4 c powdered sugar
1 1/2 tsp vanilla

Orange Cream Filling

6 tbsp sugar
2 tbsp corn starch
1 egg yolk, beaten
1 c orange juice
1 tsp vanilla
1 tbsp butter
1/2 c Whipped Topping


Whipped Topping: Combine all Whipped Topped ingredients in a large mixing bowl and using a hand mixer, beating on high until cream has stiffened to a thicker texture.  Refrigerate.

Orange Cream Filling: Using a double broiler, whisk together sugar, corn starch, egg yolk, vanilla extract and orange juice.  Be sure that boiling water does not touch the bowl you are whisking ingredients in.  Whisk once every minute or so until it thickens (approx. 7-10 mins).  Remove from heat and add butter, whisking until butter has melted.  Set aside until cools.  Once cool, whisk in 1/2 c of Whipped Topping.  Refrigerate.

Orange Cake: Preheat oven to 350 F.  In medium bowl, whisk together flour, baking soda, and baking powder.  In a large bowl, using a hand mixer on medium beat butter, sugar, and orange zest until fluffy and pale yellow.  Add in eggs one at time, mixing well after each addition.  In a large liquid measuring cup, combine heavy cream, orange juice, orange extract, and vanilla extract, mixing.  With mixer on low, in three batches, add flour mixture and cream mixture to butter mixture, starting and ending with flour.  Mix each time until just combined.  Fill lined cupcake tins nearly to top* and bake side by side** in the oven for 20-25 minutes, rotating once in the middle of baking.  Cool.

Assemble:  Remove a square inch from the top of the cupcake.  Spoon in the orange cream filling and top with cut out cake.  Frost with whipped topping and top with orange slice (I used clementine slices because I thought they were cute).  Do not assemble until day of serving, storing cupcakes in an airtight container and refrigerating cream filling and whipped topping.


*Most cupcake recipes I have found call for you to fill only 2/3 or 3/4 full.  I enjoy a nice, large, oversized cupcake that puffs over the top of the cupcake liner... you should too :)

**Do not bake these cupcakes (or any others for that matter) on separate racks unless you trust that your oven will evenly bake both trays of cupcakes.... I don't play Russian Roulette with cupcakes....