Orange cream just tastes like summer to me. From orange cream soda to orange push ups I used to eat as a kid. The flavor is refreshing. I found the recipe at My Baking Addiction and was extremely happy with the cupcakes!
Orange Cream Cupcakes
makes about 12 cupcakes, I doubled the recipe for both the cake and frosting
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon of pure orange extract
Zest of 1 orange
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts. In a separate bowl whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Cream Cheese Frosting
8 ounce package of cream cheese; room temperature
2 tablespoon of butter; room temperature
1 tablespoon of shortening
1 teaspoon clear vanilla extract
1 1/2 cup confectioners sugar; add more to reach desired consistency
Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended. Blend in the vanilla extract. Slowly add the confectioners’ sugar until you reach the desired consistency.
Pipe frosting onto cupcakes and garnish with orange slices or orange candies.