Orange Creamsicle Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 1 1/2 Tbsp finely grated orange zest
• 2 large eggs
• 3/4 cup heavy cream
• 1/4 cup fresh orange juice
• 1 1/2 tsp orange extract
• 1 tsp vanilla extract
• Vanilla Buttercream Frosting

Directions

1. Heat the oven to 350 degrees. Whisk the flour, salt, baking powder, and baking soda together in a mixing bowl, then put the bowl aside.
2. In a large mixing bowl, beat the butter, granulated sugar, and orange zest with an electric hand mixer on medium-high speed until the mixture looks light and airy, about 3 – 4 minutes. Add the eggs 1 at a time, mixing each one in before adding the next.
3. Pour the cream into a liquid measuring cup, then stir in the orange juice, orange extract, and vanilla extract. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the cream mixture. Start and finish with the flour mixture, and stop mixing as soon as each addition is incorporated.
4. Spoon the batter into 14 paper-lined muffin cups, filling each cup 3/4 full. Bake at 350 degrees for 23 – 25 minutes, turning the muffin tins 1 time at the halfway point, until a toothpick poked into the center comes out clean.
5. Take the cupcakes out of the oven and let them cool for several minutes, then move them to a wire rack. Once they are completely cool, frost with Vanilla Buttercream Frosting and, if desired, add a small orange slice just before serving. At room temperature, keep the cupcakes in an airtight container.
6. For a tall piled swirl of frosting, plan on using about 3/4 of the Vanilla Buttercream recipe. For a more modest layer, 1/2 of the recipe should be enough.