Creamsicle Cupcakes

By Addie

Ingredients

• CUPCAKES:
• 1 1/2 sticks, unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 1/4 cups all purpose flour
• 1/2 cup sour cream
• 2 teaspoons grated orange zest
• 1/2 cup freshly squeezed orange juice
• NOTE: GRATE THE ORANGE BEFORE SQUEEZING THE JUICE OUT.
• ............................
• BUTTERCREAM FROSTING:
• 1/2 cup butter, room temperature
• 1/3 cup orange marmalade
• 1 1/2 cups powdered sugar
• 1 Tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract

Preparation

Step 1

1. Heat oven to 350 degrees. Prep cupcake pan with foil liners - 24 count.

2. Beat butter, sugar, baking powder, vanilla, orange zest and orange juice in a large bowl with hand mixer on high for 3 minutes, or until fluffy. Add eggs, one at a time, beating well after each egg. On low speed, beat in flour in 3 additions alternating with the sour cream in 2 additions, just till blended, do not over mix.

3. Spoon evenly into cupcake pan and bake for 22 to 25 minutes, do the toothpick test and if the toothpick comes out clean and the tops are golden, remove from oven and let cool on a wire rack for 10 minutes before removing the cupcakes from the pan to cool completely.

4. While the cupcakes are cooling, let's make the frosting. Beat the butter till creamy. Beat in the orange marmalade. Beat in the powdered sugar. Add in the heavy cream and the vanilla and orange extract. Blend well. Should be enough buttercream frosting to frost 24 cupcakes.