Orange Almond Cupcakes

By á-477

With orange cream cheese frosting

Ingredients

• For filling:
• 1 package yellow cake mix
• 1 3.4 oz package vanilla instant pudding mix
• 1 1/4 cups orange juice
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup almond paste (~ 2/3 of 7 oz tube)
• 1 bag sliced almonds
• For frosting:
• 1 stick unsealed butter 1/2 cup)
• 2 8oz packages cream cheese
• 5 cups sifted powdered sugar
• 1 large tablespoon orange zest
• 2 tablespoons fresh orange juice

Details

Servings 20
Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

Heat oven to 350; prepare filling, reserve 1 T sliced almonds for decoration, mix remaining sliced almonds with crumbled almond paste and set aside. Prepare the cupcake batter; mix cake mix, pudding mix, orange juice, oil, eggs, and vanilla and almond extracts in a bowl, blend with electric mixer until ingredients come together, ~30 seconds. Scrape down bowl and increase speed to medium and mix for 90 seconds then scrape down sides again. The batter will be smooth and thickened. Remove 3/4 cup batter and stir into almond/almond paste mixture and set aside. Scoop 1/4-1/3 cup batter into prepared cupcake tins, spoon a heaping teaspoon ful of almond paste mixture into center of each cupcake, they should be 3/4 way full. Bake at 350 for 20-25 min

For frosting:
Place cream cheese and butter in a large mixing bowl, blend until combined ~30 seconds. Add powdered sugar a little at a time until well combined. Add orange juice and zest, increase mixer speed to medium and beat until frosting lightens and is fluffy, ~1 min.