Delicious Orange Cream Cupcakes
Try this delicious orange cream cupcakes recipe, or contribute your own.
Try this delicious orange cream cupcakes recipe, or contribute your own.
- 1/3 cup vegetable oil
- 3 egg whites
- 1 16.5 oz white cake mix
- 1 3.4 oz pkg instant vanilla pudding
- 6 tb orange jello powder save 1 tb for frosting
- 1 cup orange soda room temperature
- 1 8 oz cube of cream cheese softened
- 1 cube (1/2 cup) salted butter softened
- 1/2 tsp orange extract
- 3 cup powdered sugar
- Carbohydrate 90.6288807639987 g
- Cholesterol 0 mg
- Fat 54.7595625864741 g
- Fiber 0 g
- Protein 10.792262516916 g
- Saturated Fat 4.03213542462344 g
- Serving Size 1 1 recipe (246g)
- Sodium 165.42937753854 mg
- Sugar 90.6288807639987 g
- Trans Fat 0.830522510992404 g
- Calories 885 calories
Step-by-step
- Pre heat oven to 350. Combine cake mix, vanilla pudding and 5 Tb of jello in a large bowl. Beat in egg whites, vegetable oil and orange soda. Mix on medium speed for 2 minutes.
- Place batter in cupcake liners and bake for 15 minutes or until lightly browned. Remove the cupcakes from the pan and allow to cool.
- For frosting combine cream cheese and butter in a large bowl. With a mixer beat until smooth. Add jello, orange extract and powdered sugar. Mix until fluffy.
- Frost cupcakes and enjoy!
Aerating the batter correctly during the two-minute mixing window determines whether the cupcakes achieve a light crumb or remain dense. Carbonation from the orange soda introduces microscopic bubbles into the dry mix, while the vegetable oil coats the flour proteins to limit gluten development. Folding egg whites into this chemical leavening system requires immediate transfer to the 350-degree oven; letting the batter sit on the counter causes the carbon dioxide to escape prematurely, resulting in a heavy texture.
Frosting Emulsion and Storage Mechanics
Beating the cream cheese and salted butter until thoroughly smooth before adding the powdered sugar prevents graininess in the final topping. Cream cheese contains high moisture levels that can break a butter emulsion if added too quickly, so keeping both fats at room temperature ensures a uniform matrix capable of holding the remaining dry ingredients. Once frosted, these cakes can be frozen for up to one month if wrapped individually in plastic wrap to prevent freezer burn, though they should thaw completely in the refrigerator before serving at room temperature.
- Bake precisely for 15 minutes or until the edges turn lightly browned and a toothpick inserted into the center emerges clean.
- Measure the orange jello powder carefully, reserving exactly 1 tablespoon for the frosting phase to balance the flavor profile.
- Soften the 8-ounce cream cheese cube completely before mixing to prevent lumps from forming in the finished frosting.
