Today I am sharing with you my Orange Cream Cupcake Recipe. This recipe is very similar to the Lemon Cupcakes I shared with you last week except the lemon and orange ingredients are swapped and vanilla is added. This is by far my favorite recipe because I absolutely love 50/50 ice cream and this reminds me so much of it.
2 1/3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
1 1/2 cups whole milk
1 teaspoon Orange Extract
1/2 teaspoon Vanilla Extract
1 teaspoon orange zest (optional)
Orange food coloring (optional)
Preheat oven to 325 degrees.
Prep cupcake pans with liners.
Sift together flour, baking powder, salt and sugar.
Add dry ingredients into a mixer bowl.
Add oil and mix on low speed, once incorporated add the eggs, milk, extracts, zest and coloring.
Mix on low speed for about 15 seconds.
Scrape sides and mix on low speed for about a minute or until the batter is all mixed together. DO NOT OVER MIX.
Fill cupcake liners 3/4 full and bake in oven for 18-20 minutes or until a tooth pick comes out clean. For a moist cupcake you do not want to over bake them. Take them out before they turn golden brown and when you think they might be a little underdone. Cool cupcakes and ice with the following recipe.
8 ounces cream cheese at room temperature
1/2 cup salted butter at room temperature
1 pound confectioners sugar
1/2 teaspoon vanilla extract
2 tablespoons orange juice
In an electric mixer cream together butter and cream cheese for about 1 minute.
Turn the mixer to low speed and add sugar a little at a time.
Scrape side and add vanilla extract and orange juice.
If the icing is too runny from the juice add a couple more tablespoons of confectioners sugar.
Mix on medium speed for 3-5 minutes or until the icing is at your preferred consistency.