I made these cupcakes yesterday a BSU Bronco party and they were a big hit. So yummy!
Ingredients for cupcakes:
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
2 1/4 cups unbleached all-purpose flour
1/2 cup milk
1/2 cup orange juice
2 tsp grated orange zest
red and yellow food coloring
Ingredients for frosting:
2 8 oz bricks cream cheese, softened
1 tsp vanilla
1 tsp orange juice
3 cups powdered sugar
Red and yellow food coloring
Preheat oven to 350°F. Line 24 standard sized muffin cups with paper or foil liners.
Beat butter, sugar, baking powder, salt, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour and milk, alternating in 2 additions, just until blended, scraping sides of bowl as needed. Add a couple of drops of red and yellow food coloring until the batter is orange. Spoon evenly in muffin cups 2/3 full.
Bake 22 to 24 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack for 5 minutes before removing from pans to rack to cool completely.
For the frosting, beat cream cheese, vanilla and juice in a bowl to blend. Add
powdered sugar and beat until fluffy. Beat in a couple of drops of red and yellow food coloring until light orange. Refrigerate until firm enough to spread.