Orange Cupcakes

 Orange Cupcakes from Southern Living can be made in regular cupcake pans or miniature cupcake pans. I made the regular size as it made 12 cupcakes and we would eat them and not have a lot on hand. For a party, maybe graduation or a shower I would use the mini size to have just a bite size with a lot less mess. Either way they were excellent and I will make them again.

Orange Cupcakes 

Ingredients

¼ cup butter, softened

4 ounces cream cheese, softened

1 cup sugar

2 large eggs room temp.

½ tablespoon grated orange zest

1 tablespoon fresh orange juice

1 ½ cups all purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ of a 8 ounce container sour cream (4 ounces)

Orange Butter Cream Frosting

Preparation

 Preheat oven 350°. Beat butter and cream cheese at medium speed until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time beating until blended. Stir in orange zest and juice.

 Combine the flour and next three ingredients and add to butter mixture alternately 

with the sour cream starting and ending with the flour mixture.

 Spoon batter into lightly greased mini muffin pans (a rounded tablespoon) and bake at 350° for 13 to 15 minutes or until a toothpick comes out clean when inserted into center of the cupcakes. 

 For regular cupcake pans lightly grease or use cupcake liners and bake at 350° for 20 to 25 minutes. Cool in pans for 5 minutes and remove to cool on wire rack until completely cool, about 30 minutes.

Frost with Orange Butter Cream Frosting

 ¼ cup softened butter

1 ½ ounces softened cream cheese

8 ounces powdered sugar

½ tablespoon grated orange zest (optional)

1 table milk

1 tablespoon fresh orange juice

½ drop red and ½ drop orange food coloring if desired.

Beat butter and cream cheese until creamy, gradually add powdered sugar alternately with the orange juice and milk, until desired consistency. Beat in food coloring if using.

Makes enough for 12 regular size cupcakes or 36 mini cupcakes.