Best 5 Belgian White Cupcakes With Orange Frosting Recipes

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Indulge in the delightful harmony of Belgian White Cupcakes adorned with Orange Frosting, a symphony of flavors that will tantalize your taste buds. These cupcakes are a perfect blend of sweet and tangy, with a moist and fluffy vanilla-based cake batter infused with the essence of Belgian white chocolate. The crowning glory is the luscious orange frosting, a burst of citrusy goodness that complements the richness of the cupcake. This recipe also includes a variation for Chocolate Orange Cupcakes, a decadent treat that combines the classic flavors of chocolate and orange. For those who prefer a gluten-free option, the Gluten-Free Belgian White Cupcakes with Orange Frosting provide an equally delectable experience, ensuring everyone can savor these delightful creations.

Let's cook with our recipes!

FROSTED BELGIAN WHITE CUPCAKES



Frosted Belgian White Cupcakes image

Betty Crocker™ Super Moist™ yellow cake mix and smooth Belgian white beer come together in these cupcakes frosted with homemade orange-flavored icing.

Provided by By Bree Hester

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist® yellow cake mix
1 cup Belgian White beer
1/2 cup vegetable oil
3 whole eggs
3 eggs whites, at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 1/2 cups sugar
2/3 cup water
1 teaspoon vanilla
2 teaspoons grated orange peel
2 tablespoons fresh orange juice
Additional grated orange peel, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form. In 2-quart saucepan, stir sugar and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F-248°F on candy thermometer. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed. Add vanilla, orange peel and orange juice. Beat on high speed 7 to10 minutes or until stiff peaks form and side of bowl is cool to the touch. Frost cupcakes. Garnish with orange peel. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 28 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

WHITE CUPCAKES WITH MERINGUE FROSTING



White Cupcakes with Meringue Frosting image

Pile these tender vanilla cupcakes high with a sweet and glossy meringue frosting.

Provided by Food Network Kitchen

Time 2h15m

Yield 12 servings

Number Of Ingredients 14

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup milk, at room temperature
1 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
2 large egg whites, at room temperature
4 large egg whites
2/3 cup sugar
1 teaspoon lemon juice
Pinch of cream of tartar
Pinch of fine salt
2 to 3 drops liquid food coloring

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper cupcake liners.
  • Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
  • Beat the butter in a large bowl using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
  • Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
  • Put the egg whites in a clean bowl. Whip with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the cups of the prepared muffin tin.
  • Bake, rotating the tin halfway through, until a tester inserted in the center of the cakes comes out clean, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove from the tin and cool completely on the rack.
  • Bring a few inches of water to a boil in a saucepan. Whisk together the egg whites, sugar, lemon juice, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring to tint the frosting and continue beating until it holds stiff peaks.
  • Spoon or pipe the frosting decoratively and generously on the cupcakes.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING



Citrus Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Yield 12 cupcakes

Number Of Ingredients 19

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 8-ounce package cream cheese, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch fine salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1 stick (4 ounces) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1 1/2 tablespoons orange juice
Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Steps:

  • Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
  • Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

ORANGE CRUSH CUPCAKES RECIPE



Orange Crush Cupcakes Recipe image

Cute Orange Crush cupcakes are a fun dessert for a summer party!

Provided by Momma Cyd

Categories     Dessert

Time 33m

Number Of Ingredients 14

16.25 ounces white cake mix (white or orange cake mix will work, 1 box)
3 eggs
⅓ cup vegetable oil
1 cup orange crush
5 Tablespoons orange Jello dry gelatin mix
¼ teaspoon orange food coloring
⅛ teaspoon orange extract
8 orange fruit jell slices (cut into thirds (optional for topping cupcakes))
1 cup butter (softened to room temperature)
3 cups powdered sugar
1 Tablespoon orange crush
2 Tablespoons orange Jello dry gelatin mix
few drops of orange extract ((optional for more flavor))
2-3 drop of orange food coloring for more intense color

Steps:

  • Heat oven to 350 degrees and line muffin tin with cupcake liners.
  • Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
  • Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
  • Remove from oven and remove from baking tin, cool completely.

Nutrition Facts : Calories 256 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

FRESH ORANGE CUPCAKES WITH ORANGE ICING



Fresh Orange Cupcakes With Orange Icing image

These are as light as a cloud! For the best results make certain all ingredients are room temperature.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 20

2 1/4 cups pastry flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
3/4 cup buttermilk (room temperature)
1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
1 orange, zest of (or to taste)
1/4 cup fresh orange juice
2 egg yolks (room temperature)
2 egg whites (room temperature)
1/4 cup sugar
orange food coloring (optional)
1/2 cup butter, room temperature
3 1/4 cups icing sugar (more as needed)
1 teaspoon vanilla
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
orange food coloring (optional)
orange sprinkles or colored sprinkles

Steps:

  • Set oven to 350°F.
  • Line 18 muffin tins with paper liners.
  • For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
  • Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
  • Add in the orange juice and egg yolks; beat for about 1 minute more.
  • In a another bowl beat egg whites until foamy.
  • Gradually add in 1/2 and beat until stiff peaks form.
  • Gently fold in the whites to the creamed batter.
  • Evenly divided the batter between the muffin tins.
  • Bake for about 15-20 minutes, or until cupcakes test done.
  • Allow to cool completely before frosting.
  • FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
  • Add in the vanilla, zest and orange juice; beat until combined.
  • Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
  • Add in a few drops orange food colouring if desired.
  • Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.

Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5

Tips:

  • Use fresh ingredients: Fresh oranges will give your frosting the best flavor. If you can, use organic oranges to avoid pesticides.
  • Zest the oranges before juicing them: This will help to release the essential oils from the oranges, which will give your frosting a more intense flavor.
  • Don't overbeat the frosting: Overbeaten frosting can become grainy and stiff. Beat it just until it reaches a stiff, creamy consistency.
  • Chill the frosting before piping it onto the cupcakes: This will help it to hold its shape and prevent it from melting.
  • Decorate the cupcakes with orange zest or slices: This will add a pop of color and flavor to your cupcakes.

Conclusion:

These Belgian white cupcakes with orange frosting are a delicious and easy-to-make treat. They're perfect for any occasion, from birthdays to holidays. The cupcakes are light and fluffy, and the frosting is creamy and tangy. With a few simple tips, you can make these cupcakes at home and impress your friends and family.

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