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Monsters Inc. Creamsicle Cupcakes

“2319! We have a 2319!” Grab one of these monstrously delicious orange creamsicle cupcakes inspired by Monsters Inc.! Packed with juicy oranges, these cupcakes are topped with a swirl of orange and marshmallow frosting and a white fondant sock!
Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24 cupcakes

Ingredients

Orange Cupcakes

  • 2 medium oranges, peeled with white pith removed
  • 3 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Orange Frosting

  • 1 cup unsalted butter, soft
  • 2-3 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange extract
  • ¼ cup orange juice, no pulp
  • orange gel food coloring

Marshmallow Frosting

  • 1 ¼ cup unsalted butter, soft
  • 1 jar (7.5 oz) marshmallow fluff or creme
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • yellow gel food coloring

Decoration

  • white fondant
  • large 1M piping tip
  • 2 medium piping bags
  • 1 large piping bag

Instructions

Cupcakes

  1. Preheat oven to 350 Line a 12-cup muffin pan with cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Puree oranges in a blender or food processor until it becomes the consistency of a pulpy juice. Measure out ½ cup of the pureed oranges.
  4. In a medium bowl, combine the ½ cup pureed oranges, eggs, buttermilk, vanilla, orange extract, sugar, and vegetable oil.
  5. On low speed, gradually add the flour mixture into the pulp mixture, beating just until combined.
  6. Fill cupcake liners about ⅔ full and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool for 2 minutes in the pan before transferring to a wire rack to cool completely.

Orange Frosting

  1. In a medium bowl, beat the butter until light and creamy.
  2. Add in vanilla extract, orange extract, and the orange juice. Gradually add in sugar and beat on medium speed until combined.
  3. Stir in a few drops of orange food coloring.
  4. Fill a medium piping bag with some of the orange frosting.

Marshmallow Frosting

  1. On medium speed, beat the butter until light and fluffy, about 2 minutes.
  2. Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.
  3. Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat.
  4. Stir in a few drops of yellow food coloring.
  5. Fill a medium piping bag with some of the marshmallow frosting.

Fondant Socks

  1. On a flat surface lightly dusted with powdered sugar, roll out a small piece of white fondant.
  2. Using a sharp knife cut out small sock shaped pieces. Set aside.

Assembly

  1. To create the icing swirl, place the large 1M tip inside the large piping bag. Place the two medium piping bags inside the large bag and then frost the cupcakes.
  2. Place a fondant sock on top of each frosted cupcake.

Recipe Notes

adapted from Dulcedo