Dreamsicle Cupcakes

Dreamsicle ice cream bars are my Mama's favorite!  The mixture of orange sherbet and vanilla ice cream is just, well dreamy.  When I was a little girl I used to buy Push Up Pops from the general store (Yes I said general store.  I lived in the middle of nowhere)  Do you remember Push Up Pops?  They were a paper cylinder filled with orange sherbet that you literally pushed up to eat.  They had The Flintstones on the wrapper if I'm not mistaken.  When I was sick, my Daddy would bring home orange sherbet and orange Gatorade to help me feel better.  So, orange is a good flavor memory for me.  It makes me remember being a kid.  So, when I stumbled across this recipe for Dreamsicle Cupcakes, I knew I had to try it.

DREAMSICLE CUPCAKES

1 (3oz) box orange jello mix, reserve 2 tsp
1 box white cake mix
1 (4 serving size) box cheesecake instant pudding mix (or vanilla)
1 1/4 cups orange juice
4 eggs
1/3 cup oil
1 tsp vanilla extract

FROSTING:

2 tsp reserved orange jello mix
4 oz cream cheese, softened
1 1/2 sticks butter, softened
5 1/2 - 6 cups powdered sugar
1/4 tsp vanilla
zest of an orange
1 TBS milk, if needed

*Note about the frosting:  this recipe makes a lot of frosting!  I halved the recipe and had enough but I don't like a ton of frosting on cupcakes.  If you like a lot of frosting, make the entire recipe.

Preheat oven to 350 degrees.  Line 27 muffin cups with liners (because of the added ingredients, this makes more than the usual 24).

Set aside 2 tsp of the orange jello mix (to use in the frosting).

In a large bowl beat remaining jello mix, cake mix, pudding mix, orange juice, eggs, oil and vanilla until well combined.

Spoon batter into lined cups, filling 2/3 full.

Bake in a 350 degree preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the muffin pan then transfer to a wire rack and cool completely.

Next, make the frosting.  Here's a hint about zesting citrus:  Using a fine grater, only take the colored part of the peel.  The white part is bitter.  Like this:

You can see where I zested is a lighter shade of orange not white.  Don't push too hard and you'll be good.

In a large bowl beat softened cream cheese, butter, reserved jello mix, vanilla and orange zest until creamy.

Add powdered sugar (Start with 5 1/2 cups) and beat until spreadable.  If it's too thick, add a little milk (about a tablespoon) and mix until smooth.

Frost cooled cupcakes.

These cupcakes came out great!  They tasted just like a dreamsicle bar!  Orange and creamy and dreamy!  I was instantly transported to my childhood.  It made my heart smile.

Butter Cream Frosting

OK, kitchen confession time:  I admit that I use boxed cake mixes.  They are quick and easy.  Someone else has done all the measuring of the dry ingredients!  I do doctor them up with extras, however.  I add an extra egg, extracts, use milk instead of water, etc.  They work for me and they're tasty.  But, I really hate that gross frosting in a can!  You know, the stuff they sell right next to the cake mixes?  Yuck!  It tastes like the plastic container it comes in.  Ugh!  No thank you!  Frosting should be creamy, decadent and, most importantly, delicious!  When you bake a cake it's usually for a celebration.  Go the extra mile and make real frosting.  It's easier than you think.

This recipe is very versatile.  You can make almost any flavor out of it.  And I have.  Regular butter cream, chocolate, vanilla, almond, peanut butter, just to name a few.  I'll give you the basic recipe, then tell you how you can modify it to change flavors.

Also, this recipe is called "Butter"cream, not margarine cream or partially hydrogenated soybean oil cream.  Butter is what makes it taste fantastic.  Unless you have serious health reasons, please don't use anything but real butter.

To soften the butter, leave it out on the counter until it comes to room temperature.

This recipe yields about 4 cups of frosting.

BUTTER CREAM FROSTING

2 sticks unsalted REAL butter, softened (no substitutes!)
8 cups powdered sugar
2 tsp pure vanilla extract
1/2 cup - 3/4 cup milk

In a large bowl, cream butter with a mixer (that just means mix it until it's very smooth and a little lighter and fluffier).

Beat in the powdered sugar and vanilla on low at first (so it doesn't fly across your kitchen) then on medium.

Add in 1/2 cup milk and mix to incorporate.  If it's not creamy enough, add a little more milk.  Keep adding milk until it reaches your desired consistency.  You may not use it all.  It should be creamy and spreadable, not too thick, not too thin.

That's it.  I told you it was easy.


Now, the variations you can make to change flavors:

CHOCOLATE BUTTER CREAM - substitute 1/2 cup cocoa powder for 1/2 cup of the powdered sugar.

LEMON BUTTER CREAM - substitute lemon juice for milk and add 1 tsp grated lemon zest.

PEANUT BUTTER FROSTING - substitute 1 cup creamy peanut butter for the butter.

ALMOND BUTTER CREAM - substitute almond extract for the vanilla.

PEPPERMINT BUTTER CREAM - substitute peppermint extract for vanilla.

You can tint the frosting any color you like just by adding a little food coloring.



This is my go-to frosting recipe.  It's easy, delicious and always a hit.  Here is a pic of my Pickiest Eater Ever Son's birthday cake.  He just turned 16 and asked for Chocolate Butter Cream frosting on his cake.  He loves it.

Rich, decadent and creamy, the perfect frosting!  If you've never made homemade frosting, please try this recipe.  It's as simple as turning on a mixer and so delicious you'll kick yourself for ever buying that plastic can!