I recently bought a cupcake plunger.  It’s a plastic doohickey that removes the center of a cupcake so it can be filled with all kinds of yummy stuff.  No, I didn’t NEED one – a knife works just as well – but it looked like it would be a fun gadget to have.  I got to use it today while I was making some orange cream cupcakes.

It’s really simple.  You turn the plunger back and forth as you press it down into the cupcake, then pull up and voila!  Cupcake with a hole in the middle!

The flavor I was originally going for was orange creamsicle, so I made a marshmallow cream filling to fill my orange flavored cupcakes with.  I had NO IDEA that mixing together unsalted butter and Marshmallow Fluff could produce something so divine.

I spooned the cream into a pastry bag with the tip cut off (after I finished taste testing…I think I’m going to dip some strawberries in the leftover cream!) and filled all the cupcakes.

I didn’t bother putting the tops back on, mostly because I ate them.  : )

As I mentioned, I had been attempting a creamsicle flavor using a mix of recipes I found online.  I had to go to FIVE different stores before I found the cheesecake flavored JELLO called for in the cupcake recipe.  I probably could have saved myself the trouble (and gas!) because I’m not sure I really tasted it in the cupcake.

I guess the marshmallow cream was supposed to add to the creamsicle-y-ness, but the cupcake just did not taste like the frozen treat to me.  That’s okay though, cause it was still tasty and very cute!

Orange Cream Cupcake Recipe from the blog Bird On A Cake.

1 package white cake mix
1 (4 serving size) package cheesecake instant pudding mix
1 (3 oz.) package orange flavored Jello
1 1/4 cups orange juice
4 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
Heat oven to 350 degrees. Line two cupcake pans with paper liners. Mix all ingredients in a large bowl. Pour batter into liners, filling each 2/3 full. Bake for 18-20 minutes. Allow to cool on a rack.  Makes 24 cupcakes.

Marshmallow Cream Filling from I Heart Cuppycakes.

1-7 oz jar of marshmallow cream
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.

Orange Buttercream adapted from recipe on I Heart Cuppycakes.

1 cup (2 sticks) butter
1 cup shortening
1 teaspoon vanilla
1/4 teaspoon orange extract
1/8 (maybe a splash more) cup orange juice
6 cups confectioners sugar

In a stand mixer, with flat beater, beat the butter and shortening until creamy. Add half of the powdered sugar, both extracts and the orange juice. Combine. Gradually add the remaining sugar.  This made enough to frost all 24 cupcakes with some left over.