Orange Cream Dream Cupcakes Food Truck Recipe from The Yum Yum Cupcake Truck in Orlando

We know how food truck freaks love cupcakes. So, here’s a summer-inspired recipe we think you’ll enjoy!

Orange Dream Cupcakes

These recipes were provided by Eat St. If you like them, check out the full cookbook.

If you ask Orlando’s Alex Marin and Joey Conicella what the single most important ingredient is in their cupcakes, they will answer without hesitation: “Love!” Their cute little cakes are an uncomplicated throwback to the days when Grandma would whip up something simply delicious. These are called Orange Cream Dreams because that’s what you will be thinking about in your sleep!

Cupcakes - Makes 12

¼ cup (60 mL) butter, softened

1 cup (250 mL) sugar

1 egg

1 tsp (5 mL) orange food color (optional)

1 tsp (5 mL) pure orange extract

¼ tsp (1 mL) pure vanilla extract

½ tsp (2 mL) baking powder

¼ tsp (1 mL) baking soda

¼ tsp (1 mL) salt

1⅓ cups (325 mL) all-purpose flour

1 cup (250 mL) buttermilk

Filling

½ cup (125 mL) butter, at room temperature

1 cup (250 mL) icing sugar

Pinch of salt

1 cup (250 mL) marshmallow fluff

1 ¼ tsp (6 mL) pure vanilla extract

Frosting

5 tbsp (75 mL) butter

1 ½ tsp (7 mL) pure orange extract

3 cups (750 mL) icing sugar

½ cup (125 mL) whipping cream

¼ tsp (1 mL) orange food color (optional)

For the cupcakes, preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter with sugar until light and fluffy. Beating continuously, add egg, food color (if using), orange extract, vanilla extract, baking powder, baking soda, and salt. With mixer on low speed, alternately stir in flour and milk, in three additions. Scrape down sides of bowl as needed. Divide batter evenly among cupcake liners.

Bake for 18 to 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely on a rack before removing cupcakes from pan.

For the filling, using an electric mixer, beat butter until fluffy. With mixer on low speed, add icing sugar and salt; mix well. Beat in marshmallow fluff and vanilla. Transfer filling to a pastry bag. Using a ¼-inch (5 mm) round tip, insert the tip a little more than halfway into a cupcake. While pushing the filling into the cupcake, pull the tip out of the cupcake.

For the frosting, using an electric mixer, cream butter until smooth. Beat in orange extract. With mixer on low speed, gradually add icing sugar. Scrape sides of bowl as needed. Add cream and orange food color (if using); beat on high speed until frosting is light and fluffy. Frost the cupcakes.