Orange Cream Cupcakes
Fluffy and moist orange cream cupcakes - perfect for summer!
Servings:20 servings
Ingredients
- 1 box yellow cake mix
- ⅓ cup oil
- 2 tablespoons orange zest
- ½ cup orange juice
- ¾ cup plain greek yogurt
- 3 eggs
Frosting
- 2 tablespoons heavy cream
- 4 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 4 tablespoons orange juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 3 tablespoons dry cheesecake flavor instant pudding mix , (may sub vanilla flavor)
- 4-5 cups powdered sugar
Instructions
- Preheat oven to 350 and line muffin tins with cupcake liners.
- Sift cake mix into a medium bowl. In a large bowl, combine oil, orange zest, orange juice, greek yogurt, and eggs. Mix until smooth. Add cake mix and mix until smooth. Fill cupcake liners 3/4 full and bake 15-20 minutes until barely browned and "dry" looking. Allow to cool completely.
- In a bowl combine heavy cream, cream cheese, and butter and mix until smooth. Add orange juice, zest, vanilla, and pudding mix and mix well. Mix in powdered sugar 1 cup at a time until desired consistency is reached. (You'll want the frosting thicker if you plan on piping the cupcakes) Pipe or spread frosting onto cupcakes. Store in airtight container at room temperature up to 3 days.
Notes
Store cupcakes in airtight container at room temperature up to three days, or in the fridge up to five days.
Nutrition
Calories: 183 kcal, Carbohydrates: 28 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 34 mg, Sodium: 52 mg, Potassium: 60 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 168 IU, Vitamin C: 6 mg, Calcium: 29 mg, Iron: 1 mg