Orange Creamsicle Cupcakes

Name: Orange Creamsicle Cupcakes
Total time: 90
Yield: 12
Ingredients: 1.5 cups all-purpose flour; 1.25 teaspoons baking powder; 0.125 teaspoon salt; 1 cup white sugar; 0.5 cup unsalted butter, softened; 2 eggs; 0.66666668653488 cup milk; 2 teaspoons vanilla extract; 2 teaspoons orange extract; 0.5 cup unsalted butter, softened; 3 cups powdered sugar; 3 tablespoons heavy cream; 1 teaspoon orange extract; 1 teaspoon vanilla extract; 1 orange, peeled and sliced; 0.5 cup orange juice; 2 teaspoons cornstarch; 2 tablespoons powdered sugar

Recipe by Yamamsis from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

12 servings

•

1.5 cups all-purpose flour
•

1.25 teaspoons baking powder
•

0.125 teaspoon salt
•

1 cup white sugar
•

0.5 cup unsalted butter, softened
•

2 eggs
•

0.66666668653488 cup milk
•

2 teaspoons vanilla extract
•

2 teaspoons orange extract

•

0.5 cup unsalted butter, softened
•

3 cups powdered sugar
•

3 tablespoons heavy cream
•

1 teaspoon orange extract
•

1 teaspoon vanilla extract
•

1 orange, peeled and sliced
•

0.5 cup orange juice
•

2 teaspoons cornstarch
•

2 tablespoons powdered sugar

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
Whisk flour, baking powder, and salt together in a medium bowl.
Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
Pour batter evenly into the prepared tin.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.