Orange Crush Cupcakes

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Mmm I bet you can smell the orange! These Orange Crush Cupcakes are the first of the three monthly themed cupcakes I do and this month I chose pop, that is soda to you southern folks! I did end up putting some straight buttercream in the center of the cakes too so there is a hint of creme, which made a delicious orange cream flavor. Super easy makeup for these cakes just a little prep with orange zesting. For this particular recipe I would  suggest using a microplane to get your zest because you will have long strings, which I didn’t notice by my 8 year old did and she didn’t like that. Not sure how to use a microplane? You can check YouTube but if you hang tight for a bit I am starting a complete how to video series for basic cooking skills. In the meantime lets get started!

Ingredients:

1 C. Butter, softened

1 1/2 C. Sugar

5 Eggs, room temperature (if they are too cold they will make your butter separate)

1 TBS. Vanilla

Zest from 2 oranges (I used one giant one, see that pic? Its not a mini cake its a MASSIVE orange!)

3 C. Flour

1 TBS Baking Powder

1 TSP. Salt (OMIT if you are using salted butter)

———————————–

Buttercream Frosting -

1 C. Butter, room temp

4 C. Powdered Sugar, sifted

1/2 C. Orange Crush pop (soda)

2 TBS. Orange Flavor (Note: I used LorAnn Oils Orange Bakery Emulsion and used 1 TBS)

 

Instructions:

Preheat oven to 350° F and line your cupcake pan with papers.

Cream butter and sugar together, then add eggs one at a time until fully incorporated.

Add vanilla and orange zest and mix for another couple minutes.

Add your flour, baking soda, and salt (if you are using it) slowly until batter is mixed well.

Fill your cups 3/4 full with the batter. I use a portion scoop, A.K.A ice cream scoop or medium cookie scoop. Has the perfect amount for uniform cakes.

Bake for 15-17 minutes until toothpick inserted in center comes out clean.

For the Frosting:

Cream your butter and add the sugar, mixture will be dry.

Add the pop and the orange flavor and mix well.

 

And then when your family stops stealing the cupcakes, grab yourself a glass of Crush and enjoy the fruit of your labor!

 

5.0 from 2 reviews
Orange Crush Cupcakes
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 C. Butter, softened
  • 1½ C. Sugar
  • 5 Eggs, room temperature (if they are too cold they will make your butter separate)
  • 1 TBS. Vanilla
  • Zest from 2 oranges (I used one giant one, see that pic? Its not a mini cake its a MASSIVE orange!)
  • 3 C. Flour
  • 1 TBS Baking Powder
  • 1 TSP. Salt (OMIT if you are using salted butter)
  • Buttercream Frosting -
  • 1 C. Butter, room temp
  • 4 C. Powdered Sugar, sifted
  • ½ C. Orange Crush pop (soda)
  • 2 TBS. Orange Flavor Extract
Instructions
  1. Preheat oven to 350° F and line your cupcake pan with papers.
  2. Cream butter and sugar together, then add eggs one at a time until fully incorporated.
  3. Add vanilla and orange zest and mix for another couple minutes.
  4. Add your flour, baking soda, and salt (if you are using it) slowly until batter is mixed well.
  5. Fill your cups ¾ full with the batter. I use a portion scoop, A.K.A ice cream scoop or medium cookie scoop. Has the perfect amount for uniform cakes.
  6. Bake for 15-17 minutes until toothpick inserted in center comes out clean.
  7. -----------------------
  8. For the Frosting: Cream your butter and add the sugar, mixture will be dry.
  9. Add the pop and the orange flavor and mix well.

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Comments

  1. Cindy says

    Hmmm…that looks incredible delicious! I can’t wait to give your recipe a try! Maybe at the weekend, my family would be totally amazed if I would serve this dessert after the dinner:) Thanks for sharing the recipe!

  2. April says

    I found this last week, and I finally got to make these today. Oh my word. These are so very delicious. I have met my favorite cupcake.

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