Old Fashioned Cupcakes

Note: I was sent a Non-Stick Pro 12 Cup Muffin Pan, Silicone Baking Cups, and a Baker’s Decorating Tool from OXO. All opinions are my own.

September is Pediatric Cancer Awareness Month, so I’m sharing this recipe a bit ahead of time. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

• The Non-Stick Pro Muffin Pan (paid link) features a unique micro-textured pattern that ensures even baking and adds structural rigidity. It’s made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant.
• The BPA-free Baking Cups have handy tabs to help remove them from muffin tins without making a thumbprint, and the inside of each Cup is smooth and non-stick to release your treat easily. With a fill line, your cupcakes will be consistent every time.
• Our easy-to-use, easy-to-fill Baker’s Decorating Tool is designed to give you complete control while decorating. The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.

I wanted to make a new, fun, and different cupcake to try out all of these cool tools. My husband and I are huge fans of Old Fashioned Cocktails, so I decided to turn those flavors into Old Fashioned Cupcakes! Note: the frosting contains alcohol so this is not a kid-friendly recipe.

To bring in the flavors of an Old Fashioned, I made a Vanilla-Orange Cupcake and topped it with Bourbon-Orange Cream Cheese Frosting. To finish it off, I added a maraschino cherry and some orange peel.

Ingredients:

Vanilla-Orange Cupcakes: (adapted from a Martha Stewart Recipe)

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• vanilla bean, split and scraped out
• the zest of 1 navel orange
• 2 large eggs, at room temperature
• 3/4 cup heavy cream
• 1/4 cup freshly squeeze orange juice
• 1 tablespoon pure vanilla extract
• 2 cups all purpose flour (I used Bob’s Red Mill Unbleached All Purpose White Flour)
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Bourbon-Orange Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 (8 oz) package cream cheese, softened
• 4 cups powdered sugar
• 1/4 cup bourbon
• the zest of 1 navel orange

Other ingredients:

• peels from 1 navel orange
• 12 maraschino cherries

To make the cupcakes, preheat your oven to 350 degrees F. Add the BPA-free Baking Cups to your muffin pan, if using.

Scrape out the seeds from the vanilla bean by splitting in half and using the tip of a knife to scrape it out.

Add the butter, sugar, scraped out vanilla seeds from the vanilla bean, and orange zest to a large bowl. Cream together with an electric mixture until pale and fluffy.

While the mixer is running, add your eggs one at a time, beating well after adding each egg. Scape down the sides of the bowl if needed.

In a small bowl, combine the heavy cream, orange juice and vanilla extract.

In a separate medium sized bowl, combine the flour, baking soda, baking powder and salt.

Add the 1/3 of the flour mixture to the butter mixture, mixing to combine on low. Follow with half of the cream-orange mixture, mixing to combine. Follow with the next 1/3 of the flour mixture, the rest of the cream mixture, and the rest of the flour mixture, mixing until just combined before adding in the next batch.

Divide the batter among the muffin cups, filling each 3/4 of the way full. This makes a really thick batter so it’s a bit more difficult to measure out, just try to have the batter somewhat even among the muffin cups.

Bake for 12 minutes then rotate the muffin cups and bake for an additional 12-13 minutes or until a toothpick inserted into a middle cupcake comes out clean.

cupcakes after 12 minutes (before rotating)

Let cool completely in the muffin tin.

To make the frosting, combine the butter cream cheese, powdered sugar, bourbon, and zest in a bowl using an electric mixture. If the mixture is too thin, add a bit more powdered sugar. If it’s too thick, add a bit more bourbon, until you reach your desired consistency.

Use a vegetable peeler to remove strips of the orange peel from the orange (these can be any size and shape you end up with). You’ll need 12 trips to decorate the cupcakes.

To decorate, use a spatula to add the frosting to the Baker’s Tool. Use whichever tip you prefer (I used the large closed star). Use the trigger to add the frosting to each of your cupcakes when they are completely cool.

Top with a maraschino cherry and an orange peel.

These tasted so good! The prominent flavor is orange, but you get a nice hint of bourbon in the frosting.

Old Fashioned cocktails are usually garnished with a cherry and orange twist, so I wanted to add those on top. If you’d prefer, feel free to leave those off.

I loved how easy it was to use the baking cups. It made removing the cupcakes from the tin so easy and added fun color to the presentation. When we were ready to eat the cupcakes, the baking cups easily peeled away from the cupcake.

It was so easy to decorate the tops of these cupcakes using the baker’s tool too. I cannot wait to try out more of the tips to see what fun designs I end up with!

Print

Yum

Old Fashioned Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 servings

Serving Size: 1 cupcake

Ingredients

Vanilla-Orange Cupcakes:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• vanilla bean, split and scraped out
• the zest of 1 navel orange
• 2 large eggs, at room temperature
• 3/4 cup heavy cream
• 1/4 cup freshly squeeze orange juice
• 1 tablespoon pure vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
Bourbon-Orange Cream Cheese Frosting:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 (8 oz) package cream cheese, softened
• 4 cups powdered sugar
• 1/4 cup bourbon
• the zest of 1 navel orange
Other ingredients:
• peels from 1 navel orange
• 12 maraschino cherries

Instructions

1. To make the cupcakes, preheat your oven to 350 degrees F. Add the BPA-free Baking Cups to your muffin pan, if using.
2. Scrape out the seeds from the vanilla bean by splitting in half and using the tip of a knife to scrape it out.
3. Add the butter, sugar, scraped out vanilla seeds from the vanilla bean, and orange zest to a large bowl. Cream together with an electric mixture until pale and fluffy.
4. While the mixer is running, add your eggs one at a time, beating well after adding each egg. Scape down the sides of the bowl if needed.
5. In a small bowl, combine the heavy cream, orange juice and vanilla extract.
6. In a separate medium sized bowl, combine the flour, baking soda, baking powder and salt.
7. Add the 1/3 of the flour mixture to the butter mixture, mixing to combine on low. Follow with half of the cream-orange mixture, mixing to combine. Follow with the next 1/3 of the flour mixture, the rest of the cream mixture, and the rest of the flour mixture, mixing until just combined before adding in the next batch.
8. Divide the batter among the muffin cups, filling each 3/4 of the way full. This makes a really thick batter so it’s a bit more difficult to measure out, just try to have the batter somewhat even among the muffin cups.
9. Bake for 12 minutes then rotate the muffin cups and bake for an additional 12-13 minutes or until a toothpick inserted into a middle cupcake comes out clean.
10. Let cool completely in the muffin tin.
11. To make the frosting, combine the butter cream cheese, powdered sugar, bourbon, and zest in a bowl using an electric mixture. If the mixture is too thin, add a bit more powdered sugar. If it’s too thick, add a bit more bourbon, until you reach your desired consistency.
12. Use a vegetable peeler to remove strips of the orange peel from the orange (these can be any size and shape you end up with). You’ll need 12 trips to decorate the cupcakes.
13. To decorate, use a spatula to add the frosting to the Baker’s Tool. Use whichever tip you prefer (I used the large closed star). Use the trigger to add the frosting to each of your cupcakes when they are completely cool.
14. Top with a maraschino cherry and an orange peel.

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