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Orange Cream-Filled Cupcakes

Total Time

Prep: 20 min. Bake: 20 min. + cooling


20 cupcakes

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!
Orange Cream-Filled Cupcakes Recipe photo by Taste of Home


  • 3 large eggs
  • 1-1/2 cups sugar
  • 1 cup canola oil
  • 1/2 cup buttermilk
  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups vanilla ice cream
  • Orange peel strips


  1. In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

Nutrition Facts

1 each: 386 calories, 20g fat (6g saturated fat), 56mg cholesterol, 276mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 4g protein.

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