Orange Puddin' Cupcakes Recipe

Looking for an easy orange puddin' cupcakes recipe? Learn how to make orange puddin' cupcakes using healthy ingredients.

Submitted by decempt

Makes 12 servings

Recipe Ingredients for orange puddin' cupcakes

3/4 c almond breeze
1/2 c orange juice
3 tbsp corn starch
1/4 c splenda no calorie
2 tbsp splenda no calorie
1 tsp vanilla extract
1/8 tsp of turmeric
1 tsp orange zest
1/3 c applesauce
3/4 c splenda no calorie
3/4 c almond breeze
1/2 c orange juice
1 tsp vanilla extract
1 1/3 c pastry flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated orange zest
1/4 cup butter
2 cups splenda no calorie
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract

Recipe Directions for orange puddin' cupcakes

  1. Make the pudding:

  2. Whisk together the soy milk, orange juice, tapioca flour, sugar, vanilla and tumeric (if using) in a small heavy bottomed saucepan.

  3. Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.

  4. When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. When the pudding becomes too thick for a whisk switch to a fork.

  5. When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute.

  6. Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.

  7. Next make the cupcakes:

  8. Preheat the oven to 350 degrees F, and line a muffin pan with cupcake liners.

  9. Measure out the flour in a small bowl.

  10. In a large bowl combine the oil, sugar, soy milk, orange juice, and vanilla. To that mixture add 1 tbsp of flour from the flour in the bowl and mix until combined. This will help emulsify the mixture.

  11. Sift together the remaining flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three batches, mixing well after each addition until smooth.

  12. Fold in the orange zest and mix to distribute.

  13. Fill each cupcake liner 2/3 to 3/4 of the way full. (I love my silicone muffin tray by the way.) Bake for 20-22 minutes at 350 degrees F. The tops should spring back when touched, and a toothpick come out clean when inserted into the center of a cupcake.

  14. Remove from the muffin tin and cool completely on a baking rack before filling with the pudding, or frosting.

  15. Orange Buttercream Frosting

  16. In a small bowl combine the margarine and shortening until well combined. Add the confectioners sugar in about 1/2 cup additions. After each addition of sugar, add a splash of orange juice and beat well with mixers on medium speed.

  17. Add the vanilla and beat for another 3-5 minutes until the frosting is smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.

  18. Assemble

  19. Fit a pastry bag with the widest tip possible, and fill the bag with pudding (use common sense when doing this). Or take a plastic ziplock bag and fill with pudding. Using scissors snip of a corner of the bag to create a poor mans pastry bag.

  20. Using your finger, poke a hole in the top of each cupcake and kind of squish the cupcake around so there is room to pipe pudding into the centers.

  21. Pipe the pudding into the cupcakes. Do this by sticking the bag as far as you can into the cupcake, and squeeze the pudding in while supporting the cupcake with your other hand. You want to fill them up as much as possible, don?t be afraid if a little comes out the top of the cupcakes.

  22. When all of the cupcakes are filled use your finger to wipe off access pudding (or a knife if you?re sanitary like that or are feeding them to other people).

  23. Pipe the orange buttercream frosting ontop of the cupcakes decoratively. Or just use a knife or spatula and slap some on there, they?ll taste good either way!

  24. Set the cupcakes in the refrigerator to set the frosting. Eat. (They taste best the second day after the orange and sweetness has had time to soak through the entire cupcake.)



Nutrition Facts
Serving Size 86.3g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 5% Vitamin C 22%
Calcium 6% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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