Pineapple Orange Cupcakes 2008 Recipes

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ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING



Orange Cupcakes with Orange Crushed Pineapple Whipped Cream Topping image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 cupcakes

Number Of Ingredients 15

2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 teaspoons orange extract that uses real orange oil
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup heavy cream
1/2 cup orange soda
1 teaspoon fresh orange zest
2 cups heavy cream
1/2 cup sugar
1 teaspoon orange extract that uses real orange oil
1 cup fresh crushed pineapple with juice
1 teaspoon orange zest

Steps:

  • For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
  • In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
  • Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
  • For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
  • To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.

PINEAPPLE ORANGE CAKE/CUPCAKES



Pineapple Orange Cake/Cupcakes image

A coworker shared this recipe with me. I am not sure of the source. I made them as cupcakes. Prep time does not include chilling in refrigerator. These were made using a Pillsbury Splenda sweetened cake mix. I also purchased the no sugar added 6-pack snack size applesauce (Each one contains 3.95 oz).

Provided by Tastings by CeCe

Categories     Dessert

Time 59m

Yield 26-30 serving(s)

Number Of Ingredients 7

1 (18 3/4 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
1 (20 ounce) can crushed pineapple, undrained
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) carton frozen fat-free whipped topping or 1 (8 ounce) carton frozen light whipped dessert topping

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
  • Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
  • Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
  • In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 116, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 188.6, Carbohydrate 22.4, Fiber 0.7, Sugar 13.3, Protein 1.7

PINEAPPLE ORANGE CUPCAKES



Pineapple Orange Cupcakes image

These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!

Provided by Aimee

Categories     Cupcake

Time 1h23m

Number Of Ingredients 8

1 box white cake mix
1 can (15 ounce) mandarin oranges, undrained
4 egg whites
1/3 cup no sugar added applesauce
1 can (20 ounce) crushed pineapple, undrained (no sugar added)
1 box (3.4 ounce) vanilla instant pudding mix
8 ounce light Cool Whip
1 can mandarin oranges, drained, for garnish, optional

Steps:

  • Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
  • In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
  • Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
  • Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
  • Remove from oven and cool cupcakes on wire rack, completely.
  • For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
  • Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
  • Store in airtight container in refrigerator for up to 4 days. ENJOY.

Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 43 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

ORANGE DREAM MINI CUPCAKES



Orange Dream Mini Cupcakes image

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade

Steps:

  • Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE-PINEAPPLE CAKE



Orange-Pineapple Cake image

This is an easy cake, but taste so devine. Be prepared to be very popular where ever you take it. It is pretty so it looks like you worked a lot harder on it than you really have to. Yummy!!

Provided by TXHomemaker

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 yellow cake mix
3/4 cup oil
4 eggs
1 (11 ounce) can mandarin oranges, with juices
1 (20 ounce) can crushed pineapple
1 (3 1/2 ounce) box instant vanilla pudding
1 (8 ounce) container Cool Whip

Steps:

  • Cake: Grease and flour 3 8 inch round cake pans.
  • Mix cake mix, oil, eggs,& Mandarin oranges including juices.
  • Pour in to prepared pans.
  • Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean.
  • Do not over cook layers.
  • Icing: Drain Pinapple and save juice.
  • Mix Cool Whip,instant pudding, and pineapple in large mixing bowl.
  • Spoon pineapple juice over each layer before icing.
  • Spread icing over each layer and ice cake.

PINEAPPLE CUPCAKES



Pineapple Cupcakes image

Make and share this Pineapple Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1/2 cup low-fat milk
1 cup drained pineapple chunk, cut in half

Steps:

  • Preheat oven to 350°F Line muffin pan with paper liners.
  • In a small bowl, mix together flour, baking powder and salt.
  • In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
  • Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

PINEAPPLE ORANGE UPSIDE-DOWN CAKE



Pineapple Orange Upside-Down Cake image

Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.

Provided by silky

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature,plus
3 tablespoons butter
1 (11 ounce) can mandarin orange sections
1 (8 ounce) can pineapple rings
1/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk (or milk)

Steps:

  • Preheat oven to 350 degrees.
  • Place 3 T butter in a 9 inch round cake pan.
  • Place pan in oven until butter is melted.
  • Drain oranges and pineapple slices on paper towels.
  • Arrange in bottom of pan.
  • Sprinkle with brown sugar.
  • In medium bowl, beat remaining ½ cup butter and sugar until creamy.
  • Add eggs and vanilla.
  • Stir in flour, baking powder and salt.
  • Stir in buttermilk.
  • Spread batter over fruit.
  • Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
  • Let stand 5 minutes.
  • Run a knife around edge of cake.
  • Place a plate over cake and pan and invert.
  • Remove pan.

Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6

MANDARIN ORANGE CUPCAKES



Mandarin Orange Cupcakes image

The most moist cake you will ever eat!! I make these for every occassion! (And the name is deceptive, it does not taste like oranges!)

Provided by Kelly Young

Categories     Other Desserts

Time 20m

Number Of Ingredients 7

1 18.25oz box yellow cake mix
4 eggs
1 c vegetable oil
1 11oz can mandarin oranges with juice
1 8oz container frozen whipped topping, thawed
1 20oz can crushed pineapple with juice
1 3.4oz package of instant vanilla pudding

Steps:

  • 1. Preheat oven to 350
  • 2. In a large bowl, combine cake mix, eggs, oil and mandarin orange segments with juice. Beat until smooth.
  • 3. Pour into 2 9in round cake pans, greased and floured....or 24 cupcakes with cupcake liners.
  • 4. Bake in preheated oven until golden brown and tooth pick comes out clean. Cool comepletely before frosting!!! (I never time mine, i just go by look but i would say maybe 15 min for cupcakes and 25 for 9in cakes..just a guesstimate tho, sorry)
  • 5. To make topping: Beat together thawed whipped topping, pineapple with juice and dry pudding mix until well blended. I usually refridgerate for like an hour so it can set up.
  • 6. Spread topping on cooled cupcakes. If making a layered cake...remove cakes from pan and cool on wire rack, cool completely, then slice each cake in half to make 2 thinner round cakes, you should have a total of 4 round cakes. Then place one cake on dish, icing, repeat with all four layers, then icing the top and sides with remaining icing.
  • 7. Store in the refridgerator. Taste better cold and after sitting in the fridge overnight! This cake last a while if stored properly..Enjoy!!

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